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COLOSTRUM - KEFIR FERMENTED - 120 CAPSULES

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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.


COLOSTRUM 2.0

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.


ADDITIONAL CONNECTIONS

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.


PEPTIDES

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)

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Ingredients
Per capsule: 500 mg Colostrum (Kefir Fermented)
Other Ingredients: cellulose (capsule)

† Recommended Daily Allowance not established.
This product is not a substitute for a varied diet.
User Instructions
Directions for use: Take 1 capsule twice daily before a meal.
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