I suspect that 'spiciness' taken out of the greens are the isothiacyanates that make them so healthy. For instance, sulforafane (the one made when brocoli cells are crushed) activates the NRF2 pathway, leading to greater excretion of pollutants like benzine (in car exhaust, cigarette smoke - even gas stoves - and I love my gas stove).
That said, I have to wonder if there's way to get cows that produce A1 milk to instead make A2. Many people with dairy issues (other than not producing lactase) have an issue with A1 (a new protein that appeared with higher-producing breeds). A2 is the original, in spite of the numbering, which is about the order they were discovered.