Hi Nancy
I am still looking for the one particluar site but this may interest you
thre are differnt types of caseins and A2 is moe digestable than the more common A1
http://www.enzymestuff.com/rtcowmilktypes.htm
I also posted some stuff at OBT in a topic called MILK ISSUES but I searched and it doesnt come up
and this from Dr mercola
Quote:
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Once you heat milk to pasteurize it there is serious damage that is done to the fragile milk proteins that actually cause it to function as a potent allergen. That is one of the main reasons why milk is the most common allergy
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http://www.mercola.com/2006/nov/16/f...lk-sources.htm
also see
http://www.mercola.com/2003/mar/26/pasteurized_milk.htm
kozz