Colostrum - Kefir Fermented - 120 capsules
Bovine Colostrum is the first milk a newborn calf receives from its mother. Bovine Colostrum is an ultimate source of nutrition and has a unique composition and includes immunoglobulins, growth factors, interferons, interleukins, lactoferrin, amino acids, vitamins and minerals.
During evolution, Mother Nature has equipped colostrum with a true abundance of amazing substances. For newborns this wholesomeness promotes a proper start in life as well as healthy growth. As a dietary supplement past the infant stage, bovine colostrum offers valuable nutrients that nourish and support young and old. Indeed, there may be no natural product offering as many perfectly balanced and highly concentrated nutrients as colostrum.
Benefits of Colostrum
- Raw freeze-dried to retain minerals, vitamins and cofactors
- Contains potent 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 of allergens and independently tested for purity
- Contains bioactive essential vitamins, minerals, enzymes and amino acids
- More than 700 interacting substances in concentrated form
- 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 benefits for human health of bovine colostrum, nutrient-dense and complex whole food, have been studied for many areas. Bovine colostrum is a whole food that is so eloquently nutrient dense and complex that it is truly a nutritional symphony: all nutrients work together synergistically to create a collective whole. But colostrum is not just nutrition. It is also a highly sophisticated full-body signaling system that interacts with many parts of the body, for example with the endocrine and immune systems. Bovine colostrum is very similar to human colostrum, sharing many of the same components.
Making colostrum even more potent was not believed possible, until the benefits of kefir were added by fermenting the colostrum with enhanced kefir grains. The broad-spectrum micro-organisms within the kefir culture work like tiny bioreactors creating many different compounds, including an abundance of bioactive peptides that are oftentimes uniquely for kefir. These active biopeptides with extremely small dimensions fulfil many functions throughout the human body. The original benefits of colostrum are preserved during fermentation making fermented colostrum an extra special nutritional powerhouse.
Kefir-fermented colostrum: a quin-biotic supplement
High-quality full-fat European colostrum containing a minimum of 20% immunoglobulins is fermented for 48 hours. Artisanal kefir grains from Romania are used in addition to a specific starter culture to further enhance the process.
Once finished, the original colostrum has been transformed substantively. Over 300 new unique bioactive peptides have 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 probiotaceutical dietary supplement.
Mind you that this is not a laboratory-made formulation of individual, isolated compounds. Kefir-fermented colostrum is powerful not only because of either the nutritional compounds found in colostrum or the micro-organisms found 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 'probiotaceutical': all-in-one
Prebiotisch: De peptiden met een laag molecuulgewicht (<3000 Da), maar ook een gevarieerde selectie van polysachariden zoals kefiran, zijn verantwoordelijk voor een verscheidenheid aan prebiotische effecten.
Probiotic: probiotic effects come from the following intact and viable micro-organisms: Lactobacillus spp (L. acidophilus, L. kefiranum, L. parakefir, L. helveticus, L. delbrueckii - bulgaricus, L. casei, Saccharomyces spp ., Lactococcus lactis and C. lipolityca. These diverse strains come from the complex and highly diverse traditional Romanian kefir grains, which are said 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 produced by the micro-organisms during the fermentation of the longer-chain fatty acids, as well as to enzymes and biosurfactants.
Probiotic: probiotic-derived factors that, for example, contribute to intestinal homeostasis. Probiotically 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.
In addition to bioactive peptides, hundreds of other biomolecules can be found in kefir-fermented colostrum. Major components are free amino acids, biological acids, vitamins, probiotic micro-organisms, 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 fascinating properties of dietary peptides are being increasingly acknowledged. Many of the physio-chemical roles of naturally occurring low-molecular-weight peptides are carried out by peptide sequences, oftentimes also encrypted inside the parent protein. Bioactive peptides are defined as peptide sequences of amino acids, whether as isolated structures or within a protein, known to exert an effect on human bodily functions and health. This bio-activity goes beyond the known nutritional value of amino acids and proteins. Bio-active peptides are true messenger molecules and can regulate important, specific and useful bodily functions.
Paleo-acceptable and approved!
Fermented foods and beverages accompanied, and likely facilitated, the transition from hunter-gatherer communities to agricultural communities in the Neolithic revolution, about 14,000 years ago. Within traditional cultures they have remained staples of human diets ever since.
Our history with milk presents a chicken-or-egg conundrum. Humans couldn't digest the beverage before they evolved mutations that helped them do so, yet they had to already be consuming milk to change their DNA. "There's always been the question of which came first: the cultural practice or the mutation." Evidence suggest we were drinking the liquid before we had the genetic tools to properly digest it.
Based on the earliest cave paintings, it seems that our ancestors had a symbiotic relationship with cattle for a much longer time. It is very likely that sporadic consumption of dairy products, 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 on the basis of personal tolerance. This is because such products almost form a food group of their own and differ significantly from non-fermented dairy products.
The difference of fermented dairy
Fermented dairy is very 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. Unwanted and potentially problematic components from dairy are converted during the process and remain present in only low quantities, if at all, in the end product. A pertinent example is the milk sugar lactose. At the same time, fermentation increases the complexity and nutritional density as the kefir bacteria and yeasts produce additional nutrients. This results in a well-tolerated, rich and healthier product as compared to non-fermented dairy products. A clear definition of fermentation would be "nutritional enrichment by favorable 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 provides unrivalled compositional complexity and nutritional density. For these reasons we have adopted the kefir concept and applied it to our colostrum: the most foundational 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)
Other Ingredients: cellulose (capsule)
† Recommended Daily Allowance not established.
This product is not a substitute for a varied diet.