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Natural Bovine Colostrum, Studied, Safe, Natural

What is Colostrum? Colostrum (nature’s perfect first food) is the pre-milk substance produced from the mother’s breasts during the first 24 hours of lactation. Colostrum supplies immune and growth factors and a perfect combination of vitamins and minerals to insure the health, vitality and growth of the newborn. It contains numerous immune system and growth factors as well as essential nutrients, trypsin and protease inhibitors that protect it from destruction in the GI tract. It is estimated that colostrum triggers at least fifty processes in the newborn. Bovine colostrum is biologically transferable to all mammals, including man and is much higher in immune factors than human mother’s colostrum. Laboratory analyses of immune and growth factors from bovine colostrum are identical to those found in human colostrum except for the fact that the levels of these factors are significantly higher in the bovine version. For example, human colostrum contains 2% of IgG while cow colostrum contains 86% of IgG, the most important of the immuno-globulins found in the body. Bovine colostrum contains a blocking hormone to prevent the calf from becoming sensitized to its own mother’s immune factors. Studies indicate that all species, including man, benefit from the immune boosting properties of bovine colostrum with no reports of allergic or anaphylactic reactions to date. It is in a very limited supply because colostrum is only available for a day or two after calving. The needs of the newborn calf must be met first and only high quality colostrum is taken from cows that have been certified free of antibiotics, pesticides and synthetic hormones. Colostrum must be processed at low temperatures so that the immune and growth factors remain biologically viable.  Read full article HERE…

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Dr Tom and Sean Croxton Discuss Glutenza

Gluten and a Child’s Risk of Schizophrenia

Gluten and a Child’s Risk of Schizophrenia

Eating gluten during pregnancy may raise your child’s risk of adult schizophrenia. Think whole wheat makes for a healthy pregnancy? If so, think again. A newer study shows that a gluten sensitivity may more than double your child’s risk of developing schizophrenia later in life.1 Gluten is the protein found in wheat, spelt, rye, barley, kamut, and triticale (unless designated gluten-free, oats are contaminated by wheat gluten). Read more…

US perspective on gluten-related diseases


US Perspective on Gluten-Related Diseases

Celiac disease (CD), non-celiac gluten sensitivity (NCGS), and wheat allergy (WA) represent a spectrum of immune-mediated reactions to wheat and in some cases specifically gluten, a protein composite of gliadin and gluten in. Once believed to be relatively rare, particularly in the US, it is now thought that gluten-related disorders affect nearly 10% of the population.2 Although the genetic association, environmental triggers, and autoantibodies produced in CD have been identified, the pathophysiology of NCGS is unclear. The extensive clinical variability appreciated in WA further adds to the intrigue of this major food staple.
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The Conundrum of Gluten Sensitivity, Why the Tests are Often Wrong. Purring vs Rumbling

Many of us believe that the toxic peptides of gluten found in wheat, rye and barley may detrimentally affect any tissue in the body and are not restricted to the intestines. As a matter-of-fact, one of the ‘mantras’ of the Gluten Sensitivity network comes from an 8-yr old article: “That gluten sensitivity is regarded as principally a disease of the small bowel is a historical misconception.1” There is a key word in this statement which I suspect was an emphasis of the Author’s message and sets the tone for this article (and this Network Movement). That key word is ‘principally’. Is Gluten Sensitivity ‘principally’ a disease of the small intestine? Point-blank answer – No it is not. For every Gluten Sensitive patient with the symptoms of an enteropathy (Classic Celiac Disease), there are 8 with no GI symptoms. Read full article here…

Differentiating Gluten Related Disorders


Differentiating Gluten Related Disorders

What a paradigm shifting moment in history when the world accepted that the earth was not flat! Opened up new lines of thought, new visions of what was possible and new adventures to dream. A similar paradigm shift has occurred within the health care field with the recognition that Non-Celiac Gluten Sensitivity is at least six-fold, and (so-far) as high as 20-fold more frequent than Celiac Disease. Read more…