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Tom Bilyeu's Impact Theory

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A2-Type Milk vs A1. Why So Many Allergies.

Ancestrally, meat and dairy were prioritized for their calories and fat. No one was allergic to milk because dairy was not broken back then. However, creating a breed of cows that produce highly allergenic dairy, known as A1 casing versus A2 casing, resulted in milk with higher sugar content and side effects. The old breed of cows that make less milk but more nutritious milk do not produce allergenic proteins. The process of feeding corn and soy to cows that produce A1 milk, cooking the milk, and then pressing it through a fine sieve under high pressure makes it more allergic. Making skim milk, which often carries more risks than whole fat milk, exacerbates the problem. This series of actions is responsible for the increase in milk allergies today.

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