What are the benefits of Lactoferrin?
Lactoferrin inhibits the growth of bacteria and fungi due to its ability to bind iron. The USDA recently approved the use of lactoferrin on meat to prevent the growth of pathogens such as E. coli and Salmonella. Lactoferrin promotes the growth of beneficial bacteria such as Bifidus. Bifidus helps establish good microbial conditions in the intestines, regulates iron bio-availability and absorption, and may help to reduce inflammation.
