Dr. Josh Axe

You don't have to be in Nashville.

You could be in Memphis or Knoxville or, you know, all kinds of places and buy it at local bakeries.

So you can find it today probably more easily than you think.

Well, it's like anything.

It's incredibly difficult the first time.

And then after that, it's incredibly easy.

I would say the only food that there's a bigger difference of today versus in the past than bread is milk.

I mean, historically, if you think about the way that milk is probably consumed, it was raw, completely organic, and in many, many cases, fermented.

And so, and the genetics of the cows were actually different.

So today with Holstein cows, they have a type of casein, which is similar protein to gluten.

It's in milk that tends to be more inflammatory to people.

And it's called A1 casein.

Sheep and goats, and human milk actually too, it's all A2 casein predominantly, and this sort of protein is easier to digest, doesn't cause the same levels of inflammation.

Sometimes when we were doing genetic modification, or I would call breeding, there was a genetic variant.

You know how a lot of people today have MTHFR?

Yes.

Yeah.

Yeah.

Well, imagine something like that happened, but in the proteins that were created, a gene variant in Holstein cows.

And then that was passed on to jerseys and certain other, of a lot of our modern day Western cows today.