Description: Bovine Colostrum, also known as the first milk, is a milk secret produced by cows and other similar animals. The effects of this natural supplement are similar to effects of whey protein supplements, although Bovine Colostrum can produce a unique effect on the immune and digestive systems.
Bovine Colostrum contains the following high-calorie components:
Dietary protein (up to 70-80% of the total protein, compared to 1-2% in milk), the remaining protein in the colostrum contains whey protein and casein protein in a ratio of 3:1. The total protein content is generally more than 11% of the crude product, compared to 4.5% in standard cow’s milk.
Carbohydrates, with a lactose content of 27-46 g / l, are higher than in cow’s milk, and comparable to 55 g / l in human colostrum), with some lactose-based oligosaccharides (neutral and acid), mostly 3- siall lactose (1500 μm / L) and 3-sialyllactose (30 μm / L) (most oligosaccharides (50%) in cow colostrum). The biological significance of these oligosaccharides in relation to additional colostrum is not yet studied.
Immunoglobulins, which are contained in the food protein, are presumably the main biologically active components of Bovine Colostrum. They are present in the colostrum at a dose of 20-150 g / l (depending on the administration of the vaccine and cow’s immune status), which is higher than 0.5-1 g / l in conventional cow’s milk. Without treatment, the content of immunoglobulin (up to 70-80% of the total protein) tends to grow to 70-75%. The highest concentration is IgG1, followed by IgM, IgA, and IgG2.
Bovine Colostrum is known to have a consistency similar to whey protein in solution, which results in whey concentrate being used as a source of the placebo protein in numerous studies. Compared to cow’s milk, Bovine Colostrum has a much higher nutrient content (27.6%, IV, compared to 12.3% w / w), a significantly higher protein content (14.9% vs. 2.8% ), and fat (6.7% vs. 4.4%). In contrast, it has a lower ash content (0.05% vs. 0.8%) and lactose (2.5% vs. 4.0%).
- Increasing the resistance of the immune system;
- Protein supplement.
Instructions for use:
The standard dose of Bovine Colostrum as a protein supplement is about 20-60 g. This dose contains 2-4 g (10-20%) of immunoglobulin. Colostrum is used in powder form. The dose of colostrum to reduce the risk of E. coli caused by diarrhea should contain 400-3,500 mg of immunoglobulin. Bovine Colostrum should be taken immediately after a meal. Colostrum used to reduce the risk of diseases associated with Escherichia coli should be obtained from a cow (or a similar animal) that would have immunity to Escherichia coli.
- Bovine Colostrum has the strongest immunoprotective action in people with impaired immunity. contains antibodies (immunoglobulins), leukocytes, and therefore helps protect the body
- from diseases;
- Colostrum is a source of immune and “transfer factors”;
- Colostrum protects against autoimmune diseases (rheumatoid arthritis, multiple sclerosis, systemic lupus erythematosus, bronchial asthma, etc.);
- Colostrum is rich in everything necessary for the synthesis of proteins, it is an excellent source of essential amino acids, vitamins, minerals, enzymes, and other substances;
- Has anti-inflammatory activity;
- Immune factors of Bovine Colostrum manifest their protective effect in the stomach, on the walls of the intestine and in the bronchi, that is, in places of accumulation of pathogenic microorganisms, preventing the production of toxins;
- Promotes colon colonization with beneficial bacteria and has a mild laxative effect;
- Has an anabolic effect;
- Reduces the risk of developing malignant tumors;
- Provides antiviral and antibacterial protection;
- Increases energy resources of the body;
- Restores tissues, promotes healing of wounds;
- Improves the effectiveness of physical training;
- Has a rejuvenating effect and is suitable for people of any age;
- Removes toxins and other harmful substances from the body, accelerating the aging process causing diseases;
- Colostrum protects and restores the mucous membrane of the gastrointestinal tract.