GCMAF YOGURT

The Gcmaf colostrum fermentation must certanly be enriched with vitamin D3. This vitamin D3 is advantageously put in among the three binding sites of macrophage activating factor (MAF) and the MAF is thus activated.

The fermentation must be enriched with colostrum. The colostrum is used being an aid in initiating the fermentation. Additionally, the MAF has three binding sites activated by vitamin D3, colostrum and oleic acid during fermentation.

The fermentation will soon be full of oleic acid because it is containd in the milk and colostrum bravo yogurt. A bonus of the oleic acid is that it may also activate MAF by binding to among the three binding sites of MAF. For this reason full fat cows milk should continually be used when creating gcmaf yogurt.

Important nutrients are offered in a sufficient form for the bacteriological culture in the nutrient medium.

The GcMAF is created by fermentation centered on a bacterial culture (organism) in that the culture of the bacteria may be obtained. The fermentation is carried out in milk (similar to the preparation of yogurt). The microorganisms employed for fermentation are delivered in powder form. Additionally, vitamin D3, colostrum and oleic acid are supplied separately.

GcMAF clearly has great possibility of activation of monocytes and macrophages. Even the best concentration of antibacterial products that stimulate oxygen free radicals, the “oxidative burst” of monocytes is as much as 50 times. The phagocytic activity and HLA molecular expression increased by way of a factor of 100, and its antigen presentation can grow exponentially. By this enhanced effect, it is possible to more effectively combat the pathogens that were previously on a immunodeficiency. This activates an immune a reaction to an unrecognizable antigen. It may decompose and kill tumor cells which were immunologically recognized.

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