GCMAF YOGURT

The Gcmaf colostrum fermentation must be enriched with vitamin D3. This vitamin D3 is advantageously placed in one of 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. Furthermore, the MAF has three binding sites activated by vitamin D3, colostrum and oleic acid during fermentation.

The fermentation will be abundant with oleic acid since it is containd in the milk and colostrum. A benefit of the oleic acid is that it can also activate MAF by binding to one of the three binding sites of MAF. This is the reason full fat cows milk should always be used when creating gcmaf yogurt.

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

The GcMAF is created by fermentation based on a bacterial culture (organism) in that your culture of the bacteria could be obtained gcmaf. The fermentation is carried out in milk (similar to the preparation of yogurt). The microorganisms useful for fermentation are delivered in powder form. Furthermore, vitamin D3, colostrum and oleic acid are given separately.

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

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