Goat Colostrum with 20% Immunoglobulins (IgG) - GymBeam

Colostrum (first milk) is a fluid produced by the mammary glands of mammals shortly before and immediately after birth, before regular milk production begins. Its composition differs significantly from that of the milk produced later: it is thicker, contains a higher proportion of protein and, above all, immunoglobulins G (IgG), which the mother passes on to her young in the first hours of life.

Our product is goat colostrum standardized to 20% IgG. This means that with every serving (1 g of powder), you know exactly how much immunoglobulin you are taking in (200 mg), rather than relying on an estimate, as is often the case with non-standardized products on the market.

This is a powdered food supplement based on goat colostrum, standardised to a precise immunoglobulin G content. It is among the colostrum supplements that people incorporate into their daily routine, much like other functional protein supplements, by mixing it with water and taking it between main meals.

The raw material is goat colostrum, collected in the first hours after birth, when the IgG content of the fluid is at its highest. It is processed using gentle freeze-drying (lyophilization) and nanofiltration methods, which take place at low temperatures and preserve the structure of the proteins, unlike high-temperature processing, which damages some of the bioactive proteins.

Bovine colostrum is more widely available and better studied, but goat colostrum has a natural advantage in its composition: it contains A2 beta-casein. This variant of milk protein does not break down into the BCM-7 fragment during digestion, which has been linked to digestive discomfort after consuming regular cow’s milk. Goat’s milk and colostrum are therefore often better tolerated by people who experience a feeling of heaviness in the stomach after consuming cow’s milk.

According to the manufacturer’s technical data sheet, the ingredient is freeze-dried (lyophilized) goat colostrum (Premilk Powder), which has been defatted, pasteurized and nanofiltered. This combination of steps reduces the fat content and some of the lactose while using low temperatures that help preserve the structure of proteins, including immunoglobulins. The powder dissolves well and is easy to measure – 1 scoop (1 g) per serving.

Below, we describe three components discussed in the scientific literature. Studies on colostrum have used bovine, not goat, colostrum. The mechanism (the presence of immunoglobulin G) is similar in both species, but direct clinical data on immunoglobulins and growth factors in goat colostrum are not yet available.