Pure and complete colostrum – the first milk produced by female mammals – is rich in vital nutrients such as proteins, antibodies, growth factors and enzymes – and also contains casein and is high in fat.
In contrast, there is a defatted and decaseinated variant – such as the colostrum from Be The Change, which we obtain and process from our Swiss contract farmers in Eastern Switzerland.
This offers several advantages, particularly with regard to the stability of the bioactive components and the stomach tolerance for people with gastrointestinal complaints.
In this article we would like to discuss the differences and the advantages and disadvantages of both variants in detail:
Defatted and decaseinated colostrum
➕ Benefits
No pasteurization necessary :
The advantages of defatted and decaseinated colostrum are that it does not require pasteurization, which can otherwise destroy the bioactive factors. Thanks to our patented filter technology we can use colostrum without the use of heat, while retaining the valuable nutrients. This process allows the natural properties of colostrum to be and ensure a high-quality product.
Better stomach tolerance:
By removing casein and fat, the product becomes easier to digest, which is particularly beneficial for people with gastrointestinal problems. The acid-resistant capsules protect the bioactive ingredients from the denaturing stomach acid, which increases their effectiveness.
Stability of the bioactive ingredients:
The removal of fat and casein can affect the stability and effectiveness of the bioactive components in colostrum because they are less susceptible to oxidation and denaturation.
➖ Disadvantages
Possible loss of some nutrients:
By removing fat and casein, there may be a slight loss of some of the nutrients contained in these ingredients. This could result in a minimal loss of nutritional value – but not the loss of immune-relevant and Factors that counteract leaky gut.
"Complete" colostrum without degreasing and decaseinization
➕ Benefits
Possibly comprehensive nutritional content:
The complete colostrum could have a more comprehensive nutritional content because no components have been removed. This could contain some additional nutrients that are found in fat and casein. However, these are not immune-relevant.
➖ Disadvantages
Pasteurization necessary:
Pasteurized colostrum has some potential disadvantages compared to cold filtered colostrum , as the pasteurization process tends to destroy some of the natural, bioactive components.
Loss of bioactive factors:
Pasteurization involves heat, which causes some of the sensitive bioactive components in colostrum damaged or destroyed. This can denature important enzymes, immunoglobulins and other useful proteins and reduce their effectiveness.
Reduced effectiveness:
The destruction or reduction of bioactive factors can reduce the effectiveness of colostrum in strengthening the immune system and promoting health. This means that some of the beneficial effects of natural colostrum may not be present to the same extent.
Limited shelf life:
Although pasteurization is used to extend the shelf life, heat treatment can still affect the stability and shelf life of colostrum compared to unpasteurized colostrum affect.
Increased susceptibility to oxidation:
The fat contained is oxidative and becomes rancid more quickly, which affects the stability and potential effectiveness of the bioactive components.
