The fat found in colostrum is an essential component. Why? Because without it you will not get the full beneficial components that are within this whole food. The four corners of colostrum; Growth Factors, Immune Factors, Essential Factors and Basics/Metabolic Factors are impacted in a negative way with the fat removed.

In true colostrum the fat is higher than in any other secretion. Following birth, the fat content of the mammary secretions begins to fall rapidly and within 24 hours the concentration will fall by 50% or more, along with a reduction of the other fat soluble constituents.

In the developmental stages prior to birth, 10-14 days before birth, colostrum contains almost twice the concentration of lipids (fat) in comparison to those in the first milking after birth, primarily due to the quantity of fluid present in the mammary gland at that time. However, the composition of the lipids changes during this time period. At 14 days before birth, the lipids are predominantly triglycerides (95%), but just before birth, free fatty acids and monoglycerides increase substantially. You will find very high concentrations of the IGF-1 Super Family, Vitamins, Minerals, Enzymes, Amino Acids and much, much more.

In addition to aiding digestion, the fat has several fat-soluble Essential's like; Fatty Acids, Amino Acids and Glyconutrients. In addition, low concentrations of certain hormones are carried by the fat, including some steroid hormones, the corticosteroids and androgens. Insulin is also loosely associated with the fat and/or casein in colostrum since it has been shown that producing whey from colostrum, which removes both the casein and the fat, substantially lowers the quantity of insulin in the remaining fluid.

The fat in colostrum becomes extremely important when the colostrum is processed and dried for consumption. The active constituents in colostrum, particularly the binding sites and the additional functional regions of the immunoglobulins responsible for their ability to neutralize invading microorganisms, are very sensitive to heat. There is a substance that forms a protective barrier called Chymosin, what this does is allow the actives to get into the areas where they can be absorbed and effectively bypass the breakdown that may occur by passing through the stomach acid. The processing of colostrum to dry powder requires the application of heat for a) pasteurization to kill bacteria and viruses; and b) removal of water by evaporation. Studies have shown that pasteurization of whey (fat and casein removed) made from first milking colostrum results in a minimum of a 50%+ reduction in the biological activity of the immunoglobulin molecules, not to mention the fat soluble constituents mentioned above. In contrast, when the first milking colostrum is intact, less than 5% of the biological activity is lost.

What does all this mean? Very simply put, if you remove the fat from colostrum you turn it into something different, colostral whey. You will not get the results you are looking for and you may even find that

Colostral Whey--Removal of fats

Whey refers to the watery portion of milk remaining after coagulation (the process commonly known as "curdling") occurs. The exact makeup of whey is dependent on the source of milk and the manufacturing process used. Whey commonly includes a rich blend of lactose (a carbohydrate sometimes referred to as "milk sugar"), minerals and proteins.

Whey is created during the cheese making process when fluid milk, which includes caseins and proteins, is turned into cheese with the addition of specific bacteria and enzymes. As these bacteria metabolize the lactase in the milk, lactic acid is produced.