Goat Colostrum with 20% Immunoglobulins (IgG) - GymBeam

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

Our product is goat colostrum standardized to 20% IgG. This means that with each serving (1 g of powder), you know exactly how much immunoglobulin you are consuming (200 mg), rather than relying on an estimate, as is common 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 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 common on the market and has been studied more extensively, but goat colostrum has one natural advantage in its composition: it contains A2 beta-casein. This is a variant of milk protein that does not break down into the BCM-7 fragment during digestion, which has been linked to digestive discomfort after consuming ordinary cow’s milk. Goat’s milk and colostrum are therefore often better tolerated by people who feel heaviness in their stomach after drinking cow’s milk.

According to the manufacturer’s technical data sheet, the raw material is freeze-dried (lyophilized) goat colostrum (Premilk Powder), which is 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 present three components discussed in the scientific literature. Studies on colostrum have been conducted using bovine, not goat, colostrum. The mechanism (immunoglobulin G content) is similar in both species, but direct clinical data on immunoglobulins and growth factors in goat colostrum are not yet available.