In a surprising move, FSSAI banned the labeling of milk as A1 or A2, a decision that raises more questions than answers. Why was this decision made? Was there enough scientific evidence to support it? And most importantly, what does this mean for the small farmers who rely on A2 milk to sustain their livelihoods?
While FSSAI argues that the decision was made to prevent misleading consumers, critics argue that the ban was hasty and lacked a solid foundation. The scientific community is divided, with some studies suggesting that A2 milk could have health benefits, especially for those with dairy sensitivities. But without a standardized testing methodology, how can we be sure?
