Australian study finds fish oil helps weight loss

SYDNEY - Fatty acids found in fish, known to slow the impact of ageing on human brain, can also help in weight loss when consumed alongwith moderate exercise, and Australian study found.

The University of South Australia study found that daily doses of fish oil containing Omega-3 fatty acids helped obese people burn off excess weight.

"The Omega-3 found in fish oil increases fat-burning ability by improving the flow of blood to muscles during exercise," university researcher Alison Hill told Reuters.

The university's study monitored 68 overweight and obese people, divided into four groups, over three months.

One group took small daily doses of fish oil and another was given sunflower oil with no other alteration to their normal diet.

Both groups undertook moderate exercise programmes of a 45-minute walk or run three times a week over the period and were monitored over three months.

Another two groups received either fish oil or sunflower oil but did no exercise.

The study found that those who took the fish oil doses and exercised lost an average of 2 kg over the three months.

The groups which took sunflower oil, which does not contain Omega-3 fatty acids, and exercised, did not lose any weight. The two groups which did no exercise also lost no weight, the study found.

"We were very surprised to see it was so effective, especially since these people were still eating whatever they wanted," Hill said.

A six-year study by the Rush University Medical Center in Chicago found last year that Omega-3 fatty acids helped boost brain functioning as well as cut the risk of stroke.

It also helped protect the brain as people age, the Chicago study found.

Hill said future studies were planned which would take place over longer periods and with increased exercise.

June 2006 - Consumer Perceptions of Supplements Versus Drugs

It was with great interest recently, that we read an excellent research article from professors at the University of Pennsylvania's Wharton School of Business. The article, entitled “Turn On Versus Tune Out” from Wharton's Marketing Department found that consumers taking a prescription or OTC drug for a given condition are more likely to engage in risky health behaviors (e.g. eating more donuts and chips) – compared to supplement users, who are more likely to adhere to healthy lifestyle choices (e.g. exercising and eating their veggies).

According to Professor Lisa Bolton, lead author on the paper, “Consumers see the drug as a ‘get-out-of-jail-free card', which eliminates or reduces the risks of such bad habits as eating high-fat foods, excessive drinking or a sedentary lifestyle. Supplements, such as vitamins, minerals and herbs, on the other hand, surprisingly are much less likely to have this sort of “boomerang' effect.” Of particular interest to us, was the finding that subjects associated drugs with poor health and viewed supplement users as being healthier and more likely to follow a healthy diet and exercise regimen. In addition, the more effective the drug was perceived, the more “risk” a consumer was willing to take with his diet.

Researchers conducted 3 different experiments (with 364 subjects recruited from among University and health center staff and students) intended to gauge consumer perceptions of drug versus supplement messages – and the effects of those messages on subsequent health behaviors.

Drug marketing was found to “undermine risk perceptions and increase risky behavior” – with consumers in the poorest physical health making the poorest health choices after starting a drug regimen. The drug users basically “tuned out” complementary health-protective behaviors, while the supplement users, in contrast, “turned on” those health-protective behaviors as an important part of their overall lifestyle regimen.

For example, drug marketing induced consumers to engage in risky health behaviors (e.g. high fat eating) at a higher rate and engage in healthy behaviors (e.g. low cholesterol eating) at a lower rate – compared to supplements.

The authors acknowledged that “a supplement label, by its very name suggests that the remedy works in conjunction with other health protective behaviors” (such as healthy diet and regular exercise) – but they also found that drug marketing “prompts associations to poor health which lowers self-efficacy and leads consumers to look to external solutions for their health problems.”

From a public health perspective, our experience here at SupplementWatch certainly supports the finding that supplements tend to be more “empowering” to consumers and encourage them to engage in other complementary health practices. It's hard to argue with the wisdom of taking charge of one's own health future.

On the other hand, drug marketing, as found in this series of studies, tends to undermine the adoption of healthy lifestyle behaviors and is more likely to backfire by encouraging consumers to “do/eat whatever they want” (because the drug has them “covered”).

We found it interesting that the subjects in these studies viewed supplements as “enhancing” to other body functions (68%) and a “natural” approach to health (36%), while drugs were viewed as being associated with “illness/disease” (55%) and with being a “non-natural” (15%) way to “alter body function” (22%).

Overall, this research shows us that drug marketing encourages consumers to ignore important aspects of healthy lifestyle – and actually increase poor lifestyle habits – because they believe the drug has “taken care of everything” and, in effect, taken the risk out of risky behavior. Consumers taking a drug to lose weight or reduce cholesterol levels, for example, would be more likely to eat more high fat foods – while supplement users would be more likely to exercise and cut calories.

We wholeheartedly agree with the authors that supplements and supplement marketing tend to remind consumers that the product is supplemental to other protective behaviors and that from a consumer welfare and public health perspective, the overall effects of increased supplement marketing (versus increased drug marketing) would be to promote health in the American population (one of the promises of DSHEA nearly 12 years ago).

Did You know..?

Knowing Your ABCD's

You’ve seen and heard of them, and you chomp them down religiously every day… but how well do you know your vitamins? After all, there’s obviously more to these supplements than just popping them!


Useful for: Fighting infection, as well as keeping our glands, skin and gums healthy.
Get them: In dark green leafy vegetables, carrots, broccoli, fish and dairy products.


Useful for: Maintaining proper nerve functioning and digestion of carbohydrates.
Get them: In cereals, nuts. However, because nuts are food that naturally are high in fat and cholesterol, it should be eaten sparingly.


Useful for: Boosting our body’s energy level.
Get them: In fruits and dairy products like milk, cheese and yoghurt. Other options are bread and liver.


Useful for: Lowering the body’s cholesterol levels, and said to help against cardiovascular disease.
Get them: Cereal, yeast, fish and meat.


Useful for: Breaking down of protein, which is necessary for maintaining and building of muscle tissue.
Get them: In vegetables, whole grains, fish and poultry.



Useful for: Forming and maintaining healthy nerve tissue and necessary in functioning of cells.
Get them: In eggs, fish and poultry.

Useful for: Keeping the blood vessels strong and protecting our vascular system. It also aids in healing of cuts and bruises.
Get them: In all citrus fruits such as grapefruit or oranges. Also vegetables like broccoli, cabbage and tomatoes.


Useful for: Building and maintaining the teeth and bones. It also helps our bodies absorb calcium.
Get them: Fish, cod liver oil, egg yolks and fortified milk. These foods are high in fat and cholesterol and where possible, opt for the low fat variety.


Useful for: Forming of red blood cells, and building of muscle tissue and other body tissues. It also helps in preventing cholesterol from sticking to the inside of our arteries.
Get them: In your seafood platter, vegetable oils, nuts, beans, whole wheat and green leafy vegetables.

Eating by Your Blood Type

Type A
Individuals who fall under the Type A blood group should basically stick to fruits and vegetable. Their blood types is generally thicker than other blood types, and possess a sensitive immune system. These individuals should not consume (or should reduce intake) dairy products, animal fats and meats. They are also at a heightened risk for cardiovascular disease, diabetes and cancer.

Type B
Type B blood groupers should consume a balanced diet of fruits and vegetables, grains, dairy and meat. However, they should try to refrain from chicken, and increase intake of red meat such as duck and beef. Unlike the other blood types, Type B individuals have the best chance of bypassing or overcoming everyday types of diseases, as well as heart disease and cancer.

Type AB

For Type AB individuals, intake of a mostly vegetarian diet is recommended. And only on rare occasions should they indulge in some fish, meat (not chicken) and dairy.


Those that fall under the Type O blood type should basically stick to a high protein diet, low carbs, as well as a balanced intake of fruits and vegetables. However, food foes for Type Os include most grain food such as corn and wheat germ. They should also try to avoid dairy products. Type O types are commonly affected with hypothyroidism, high stomach acid (leading to ulcers), and thinner blood with greater resistance to blood clotting.

Eating byYour Blood Type

Fighting Cancer With Food

There are several cancer fighting foods that prevent cancer. These cancer fighting foods can prevent breast cancer, lung cancer, colon cancer, prostate cancer, skin cancer, ovarian cancer, cervical cancer, liver cancer, etc.
There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods.

The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli.

Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast.Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer.

Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease.

Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer.

Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.

Grapes, contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells - this appears to help slow the growth of tumors.

Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.

Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.

Licorice root has a chemical, glycyrrhizin, that blocks a component of testosterone and therefore may help prevent the growth of prostate cancer. However, excessive amounts can lead to elevated blood pressure.

Mushrooms - There are a number of mushrooms that appear to help the body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity.

Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)

Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.

Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.

Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.

Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals.

Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven't found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.

Seaweed and other sea vegetables contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as chlorophylones - important fatty acids that may help in the fight against breast cancer. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.

Soy products like tofu contain several types of phytoestrogens — weak, nonsteroidal estrogens that could help prevent both breast and prostate cancer by blocking and suppressing cancerous changes. There are a number of isoflavones in soy products, but research has shown that genistein is the most potent inhibitor of the growth and spread of cancerous cells. It appears to lower breast-cancer risk by inhibiting the growth of epithelial cells and new blood vessels that tumors require to flourish and is being scrutinized as a potential anti-cancer drug. However, there are some precautions to consider when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably ok, but research is being done to see if loading up on soy could cause hormone imbalances that stimulate cancer growth. As a precaution, women who have breast cancer or are at high risk should talk to their doctors before taking pure isoflavone powder and pills, extracted from soy.

Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.
Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit).

Tapioca is derived from the cassava plant. It is one of the many plants that manufactures cyanide by producing a chemical called linamarine which releases hydrogen cyanide when it is broken down by the linamarase enzyme.

Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes.

Tumeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.

Mediterranean beats low-fat diet for heart health

Mediterranean-style diets, rich in healthy fats from olive oil or nuts, may be better for the heart than low-fat regimens, a new study shows.

Spanish researchers found that the traditional Mediterranean diet bested a low-fat diet in helping older adults improve their cholesterol, blood pressure and blood sugar levels. The findings, published in the Annals of Internal Medicine, add to evidence that diets rich in healthy fats offer a better heart prescription than diets that limit fat altogether.

Mediterranean-style eating generally means plenty of fruits, vegetables and whole grains, limited amounts of red meat and processed foods, and a relatively high amount of fat from olive oil and nuts. Studies have shown that people living in the Mediterranean region have lower rates of heart disease, despite their high fat intake.

Experts believe the benefit stems from the fact that the unsaturated fats found in olive oil and nuts actually help protect the cardiovascular system.

Olive oil is mostly monounsaturated fat, and virgin olive oil -- which is minimally processed -- retains the fruit's natural antioxidants, as well as nutrients that may help reduce inflammation in the blood vessels. Similarly, nuts contain unsaturated fats and other nutrients thought to be heart-protective.

The researchers, lead by Dr. Ramon Estruch of the University of Barcelona, Sapin, found that it didn't matter whether study participants got their healthy fat largely from olive oil or from nuts. The subjects assigned to either diet group that includes fats tended to see greater improvements in cholesterol, blood pressure and blood sugar than their peers who followed a low-fat diet.

This means the effects of the Mediterranean diet were moving "in the right direction," Estruch told Reuters. Longer follow-up, he said, is needed to see whether the benefits translate into fewer heart attacks and strokes.

The study included 769 men and women between 55 and 80 years old who had type 2 diabetes or multiple other risk factors for heart disease and stroke, such as smoking, high blood pressure and heavy body weight.

For three months, participants followed one of three diets: a low-fat regimen that advised cutting down on all types of dietary fat; a Mediterranean diet that emphasized virgin olive oil as the prime fat source; or a Mediterranean diet in which walnuts, hazelnuts and almonds provided a large amount of overall dietary fat.

By the end of the study, those on either Mediterranean diet showed small improvements in their "good" HDL cholesterol levels, while the low-fat group showed an HDL decline -- something that is known to happen with low-fat diets.

Both Mediterranean diet groups also had an overall improvement in blood pressure and blood sugar levels, while those of the low-fat group were essentially unchanged.

Men and women who got most of their fat from olive oil also had a decline in a blood substance called C-reactive protein, a marker of chronic inflammation in the body.

The study did not assess whether virgin olive oil or nuts were the healthier fat source, Estruch said, and it's probably best to include both for a healthful diet.

Eco-friendly Food Storage

When it comes to storing leftovers, most of us reach automatically for plastic wrap or foil. After using once, we toss the wrappings away. A more eco-friendly, economical choice is to store food in glass dishes with glass lids. Don't have any? Use a bowl with a dinner or dessert plate on top of it. If these containers and covers are microwaveable, you can just heat up the contents that way. The off-gassing of plastic won't leach into your food. Also, don't forget that you can put old glass food jars to other uses. Once they're finished they're excellent for storing other food. Tall mayonnaise or dressing jars are good for keeping fruit juice in the fridge or for storing dry products. Smaller jars are perfect for storing such things as homemade salad dressing.

Cherry juice may help ease the pain of sore muscles

Drinking a glass of cherry juice after exercising may help ease those aching muscles, hint results of a small study funded by Cherrypharm Inc.

Researchers have identified a number of antioxidant and anti-inflammatory compounds in tart cherries but studies evaluating the fruit's effectiveness in alleviating symptoms of inflammatory conditions have yielded mixed results. One study, however, showed that men and women who eat 45 cherries a day have lower levels of inflammatory markers in their blood.

Dr. Declan A. J. Connolly, of the University of Vermont, and colleagues investigated whether cherry juice taken before and after a bout of exercise can reduce the symptoms of muscle damage.

They had 14 male college students drink 12 ounces of a blend of fresh cherry juice and apple juice or a "placebo" black cherry Kool-aid drink twice a day for eight days. On the fourth day, the men participated in several rounds of elbow exercises.

Two weeks later, the men drank the alternate drink over the same time period before again participating in exercise. Following both rounds of exercise, the men underwent various measurements of muscle strength and pain.

The investigators found that, overall, the men experienced much less pain and retained more muscle strength after exercising while drinking the cherry juice blend than they did while drinking the Kool-aid drink.

For example, the degree of muscle strength loss fell by 22 percentage points in those drinking the dummy mixture but only by 4 percentage points in those drinking cherry juice. Muscle strength even improved slightly after 96 hours in those drinking cherry juice.

The degree of soreness differed little between the two groups, but the average pain score was significantly lower after consumption of cherry juice.

IgG Colostrum

IgG Boost™ Colostrum Microfiltrate

Boost Your Immunity

IgG Boost™ contains a proprietary extract of bovine colostrum, Colostrum MFT™, clinically shown to boost primary immune functions by providing a concentrated spectrum of supplemental immune antibody proteins.*

Primary Benefits

* Provides a boost to your body's own natural immune function and activity*
* Provides a broad spectrum of immune proteins, including immunoglobulin G (IgG), to supplement those naturally produced by your body*
* Supports the immune system's role in weakening and destroying harmful organisms in the gut while neutralizing toxic waste products*

What Makes This Product Unique?

* IgG Boost™ contains Colostrum MFT,™ a proprietary colostrum extract derived using a patented microfiltration process that preserves a broad spectrum of the bioactive components of bovine colostrums
* Colostrum MFT™ is standardized to a 50% IgG content, the highest in the industry
* Colostrum MFT™ is backed by peer-reviewed and published clinical tests for safety and efficacy

Who Should Use This Product?
IgG Boost™ can be used by the whole family from adults to children. Anyone under immune stress and/or exposed to an environment of unfriendly and toxic organisms, or simply interested in boosting their natural immune system can use IgG Boost.™ People that are hypersensitive to dairy or lactose-containing products should not use IgG Boost.™*

COLOSTRUM

Description
Colostrum is the clear/cloudy “pre-milk” that female mammals secrete prior to producing milk. Colostrum for dietary supplements is usually derived from bovine sources (cows) and contains various immunoglobulins (also called antibodies) as well as additional antimicrobial factors (i.e. lactoferrin, lactoperoxidase, lysozyme and growth factors).
# Claims Immune support (Proventra from Galagen)
# Reduction of diarrhea
# Gastrointestinal support
# Improved exercise performance and recovery (Intact from Northfield Labs)

Theory
Bovine colostrum contains the same disease resistance factors (immunoglobins) which are found in human breast milk and unpasteurized cow's milk. The wide variety of “immune factors” which may be effective against various viruses, bacteria, yeast and other invaders. Among these immune factors are immunoglobins, antibodies, lactoferrin, lactalbumin, glycoproteins, cytokines (such as IL-1, IL-6, and interferon Y) and various polypeptides, growth factors, vitamins and minerals. The antibodies present colostrum are thought to combine with disease-causing microorganisms in the GI tract. By adhering to pathogens, colostrum antibodies may be able to reduce the adhesive properties of bacteria and decrease the bug’s ability to attach to the intestinal wall (which could prevent their entrance into the body). It is unlikely that the “full” antimicrobial benefits of colostrum can be realized unless you happen to be a baby cow (because the immunoglobulins are largely digested in the gut and cannot be absorbed intact). It may be possible, however, for partially digested immunoglobulin fragments to retain a small portion of their functional properties.

Scientific Support
It is no secret that in response to a disease (or vaccination) the body produces specialized antibodies and general defense components to fight invading infections. It is also no secret that infants fed baby-formula (instead of breast milk) are more prone to a variety of infections (pasteurized infant formula contains none of the active antibodies and other immune components naturally present in human breast milk). In infants, it has been shown that intact immunoglobulin molecules and active fragments were still capable of in vitro (test tube) immune activity after traveling through the digestive tract. Whether the same is true for adults is largely unknown. It has been shown, however, that active antibodies can be recovered in the intestines and feces following colostrum consumption (about half of the ingested dose is still present following 6hrs). Several small clinical studies of colostrum consumption have been conducted – though many are only published as abstracts. In one study, the administration of bovine immunoglobulins (in a mouthrinse) reduced yeast infections in bone marrow transplant patients. At least a few studies have shown the benefits of ingesting colostrum in neutralizing the activity of several strains of bacteria and parasites in causing diarrhea. In another study of children and adults with chronic gastritis, symptoms were improved and inflammation was reduced, suggesting that colostrum may be effective against H. pylori (the bacteria that causes ulcers). In terms of sports performance, one study looked at 39 males during an 8 week running program (3 runs of 45 minutes per week) while consuming colostrum (60 grams per day) or whey protein. The study found no differences in plasma IGF-1 concentrations in either group during the study period but the colostrum group ran further and did more work than the placebo group by week 8 (equal to a 2% increase in performance). Another study examined rowing performance in a group of elite female rowers. Eight rowers completed a 9 week training program while consuming either colostrum (60 grams per day) or whey protein (placebo). By week 9, rowers consuming colostrum had greater increases in the distance covered and work done compared to the placebo group. One of the only published references on bovine colostrum consumption suggested that it could help prevent and treat the gastric injury associated with non-steroidal anti-inflammatory drugs (NSAIDs) and may also be of value for the treatment of other ulcerative conditions of the bowel. The study, which examined rats and mice, found a 30-60% reduction in gastric injury following colostrums treatment Taken together, the available evidence for bovine colostrum is adequate to support its benefits as a mild immune-supporting supplement – particularly when interactions with pathogens in the intestinal tract are possible. It is unlikely, however, that colostrum would provide immune benefits against airborne pathogens and upper respiratory tract infections such as cold and influenza (flu).

Safety
No adverse side effects are expected up to doses of 60 grams per day – but those individuals with milk allergies should avoid bovine colostrum.

Value
The price range for colostrum products is quite large – with products selling between $15 and $40 for a 1-month supply of capsules or powder. Of special note is the fact that most capsule-form products provide no more than 1 gram of colostrum per serving (1 capsules) and powder forms go up to about 5-10 grams or so (per scoop). These levels are well below the levels shown to be effective in the studies mentioned above (as much as 60 grams per day in some studies) – meaning that a “clinically effective” dose might cost you $30 per DAY and mean that you’re swallowing 60 capsules. Whether or not these lower levels will be effective is unknown. Because virtually all of the scientific studies on colostrum have been conducted on 2 specific brands, Proventra for immune benefits and Intact for exercise performance benefits, so if you decide to give colostrum a try, you should purchase a product that includes one of these brands.

Dosage
Typical dosage recommendations for commercial products range from 1-6 grams per day, but the majority of available research has used doses of about 10 times as much (60 grams in some studies). It is unknown whether or not these small (1-6 gram) doses will provide the benefits demonstrated in clinical studies.