Colostrum - Kefir Fermented - 120 capsules

Colostrum is the first milk that a newborn calf gets from its mother. Bovine colostrum is an ultimate source of nutrition and has a unique composition and contains, among other things, immunoglobulins, growth factors, interferons, interleukins, lactoferrin, amino acids, vitamins and minerals.

The unique composition of Colostrum

Throughout its evolution, Mother Nature has provided colostrum with a veritable abundance of amazing substances. For newborns, this special benefit promotes a good start in life and healthy growth. After the infant stage, bovine colostrum as a nutritional supplement provides valuable nutrients that nourish and support young and old. There is hardly any other natural product that offers as many perfectly balanced and highly concentrated nutrients as colostrum.

Benefits of Colostrum

• Raw freeze-dried to preserve minerals, vitamins and cofactors
• Contains powerful immune factors, such as immunoglobulins, PRPs (proline-rich polypeptides), lactoferrins, glycoproteins and cytokines
• Purely formulated with high-quality ingredients
• Contains no antibiotics, fillers or hormones and is GMO-free
• Free from allergens and independently tested for purity
• Contains bioactive essential vitamins, minerals, enzymes and amino acids
• More than 700 cooperating substances in a concentrated composition
• Colostrum is one of the richest food sources of antibodies
• Colostrum provides the most basic nutritional value
• Our colostrum is carefully and sustainably extracted within the first 24 hours

The human health benefits of bovine colostrum, a nutritious whole food that lives up to its name, has been studied in many areas. Beef colostrum is a complete food source that is so nutritious and complex that we can truly speak of a nutritional symphony: all nutrients work synergistically to create a collective whole. But colostrum (also: colostrum) is not just food. It is also a highly sophisticated whole-body signaling system that interacts with many parts of the body, for example the endocrine system and the immune system. Bovine colostrum is very similar to human colostrum and has many of the same components.

Colostrum 2.0 upgrade

Improving colostrum even further was not considered possible until the benefits of kefir were added by fermenting the colostrum with improved kefir grains. The broad-spectrum microorganisms in kefir culture act like tiny bioreactors, creating many different compounds, including an abundance of bioactive peptides that are often unique to kefir. These active biopeptides of extremely small size perform many functions throughout the human body. The original benefits of colostrum are retained during fermentation, making fermented colostrum an extra special nutritional powerhouse.

Kefir-fermented colostrum: a quinbiotic supplement

High-quality full-fat European colostrum with at least 20% immunoglobulins is fermented for 48 hours. In addition to a specific starter culture, artisanal kefir grains from Romania are used to further improve the process.

Once ready, the original colostrum is substantively transformed. More than 300 new unique bioactive peptides have been formed and a quin-biotic (5-component) supplement has been created. “Quin-biotic” is a new term for an all-in-one prebiotic, probiotic, parabiotic, postbiotic and probiotic nutritional supplement.

Please note, this is not a laboratory-made formulation of individual, isolated compounds! Kefir-fermented colostrum is powerful not only because of the nutritional components present in colostrum or because of the microorganisms contained in kefir. It is so powerful precisely because it is grown and transformed together. The symbiotic and synergistic interactions that occur during the fermentation phase fully realize the amazing potential for complexity in natural foods!

Prebiotic, probiotic, parabiotic, postbiotic and probiotic: all-in-one

Prebiotic : The low molecular weight peptides (<3000 Da), but also a varied selection of polysaccharides such as kefiran, are responsible for a variety of prebiotic effects.

Probiotic : Probiotic effects come from the following intact and viable microorganisms: Lactobacillus spp (L. acidophilus, L. Kefiranum, L. kefir, L. parakefir, L. helveticus, L. delbrueckii – bulgaricus, L. casei, Saccharomyces spp., Lactococcus lactis and C. lipolityca. These diverse strains originate from the complex and highly diverse traditional Romanian kefir grains that are reported to contain a large number of CFUs and dozens of different species of bacteria and yeasts.

Paraprobiotic : Parabiotic effects are due to inactivated microbial cells of probiotics. These are intact or ruptured cells that contain cell components. These components include everything from peptidoglycans and teichoic acids to surface proteins and even crude cell extracts with complex chemical compositions.

Postbiotic : the postbiotic effect is due to the short-chain fatty acids that are produced by the microorganisms during the fermentation of, among other things, the longer-chain fatty acids, as well as by enzymes and biosurfactants.

Probiotaceutical : probiotic-derived factors that contribute, for example, to intestinal homeostasis. Probiotic-derived functional factors can be all kinds of biomolecules and metabolites, including peptides, but also indole derivatives and even bacteriocides such as reuterin, nisin and pediocin. These factors have been shown to regulate host responses and are considered supportive targets.

Additional compounds in colostrum

In addition to bioactive peptides, hundreds of other biomolecules can be found in kefir-fermented colostrum. Important components are free amino acids, biological acids, vitamins, probiotic microorganisms, immunoglobulins, lactoferrin, transfer factors, growth factors, enzymes, cytokines, PRPs, antioxidants, endorphins, interleukins, interferons, telomerase, transferrin, biotin, L-carnitine, melatonin, insulin, lysozyme, C3, C4 and orosomucoid, α-1-fetoprotein, α-1-antitrypsin, macrophage-activating factors (MAFs), xanthine oxidase and lactoperoxidase.

The power of Bioactive Peptides

The fascinating properties of food peptides are increasingly recognized. Many of the physiochemical roles of naturally occurring low molecular weight peptides are performed by peptide sequences, often also encoded in the parent protein. Bioactive peptides are defined as peptide sequences of amino acids, either as isolated structures or in a protein, that are known to have an effect on human body functions and health. This bioactivity goes beyond the known nutritional value of amino acids and proteins. Bioactive peptides are true messenger molecules and can regulate important, specific and useful body functions.

Paleo-acceptable and approved!

Fermented foods and drinks most likely accompanied and facilitated the transition from hunter-gatherer societies to agricultural communities during the Neolithic Revolution, about 14,000 years ago. Within many traditional cultures, they have remained a building block of human nutrition ever since.

Our history with milk presents a chicken-and-egg conundrum. People couldn't digest the drink before they developed mutations that helped them do so - but they already had to consume milk to change their DNA. “There has always been the question of which came first: the cultural practice or the mutation.” There is evidence that we consumed milk before we had the genetic tools to digest it properly.

The evolution of fermented dairy

Based on the earliest cave paintings, it appears that our ancestors had a symbiotic relationship with cattle for much longer. It is very likely that sporadic consumption of dairy, or even colostrum, was therefore not uncommon. Although dairy products are not among the strictest versions of the paleo diet, fermented forms of dairy products are accepted and appreciated in less strict variations, or based on personal tolerance. This is because such products are almost a food group of their own and differ significantly from non-fermented dairy products.

The difference of fermented dairy

Fermented dairy is fundamentally different from non-fermented dairy. Fermentation turns regular dairy into a completely different product. Milk sugars are broken down and the milk is enriched in many ways. Undesirable and potentially problematic components from dairy are converted during the process and hardly remain present in the end product. A relevant and well-known example is the milk sugar lactose. At the same time, fermentation increases complexity and nutritional density as the kefir bacteria and yeasts produce additional nutrients. This results in a well-tolerated, richer and healthier product compared to non-fermented dairy products. A clear definition of fermentation could be this: "nutritional enrichment through beneficial microbial growth and enzymatic conversions of food components".

A new concept

Kefir is considered the king of fermented foods, not only because it makes dairy more digestible, but also because it offers unparalleled compositional complexity and nutritional density. For these reasons, we have taken the concept of kefir and applied it to our colostrum: the most basic form of food.

Kefir-fermented colostrum

• Kefir-fermented colostrum contains more than 65 times more low molecular weight peptides
• Kefir-fermented colostrum contains 4.6 times more healthy fats
• Kefir-fermented colostrum contains 66 times less lactose (5.5 mg per capsule)

Summarizing

Kefir-fermented colostrum represents a new step in nutritional science. Harnessing the synergistic interaction between the valuable components of colostrum and the power of kefir fermentation, a supplement is created that is not only rich in nutrients, but also contains a complex array of bioactive compounds that can positively impact various aspects of the body. human body.

Our fermented colostrum formula is an impressive combination of prebiotic, probiotic, parabiotic, postbiotic and probiotic elements, all contributing to comprehensive health support. With over 300 new bioactive peptides, nutrients and enzymes generated during the fermentation process, this supplement represents a true powerhouse.

It's fascinating to see how humanity throughout history has recognized and harnessed the power of fermented foods. Kefir-fermented colostrum is no exception and takes this age-old practice to new heights by further increasing the potency of colostrum.