Lactoferrin is an iron-binding glycoprotein and the second most abundant protein in human milk. It is found in most exocrine bodily secretions including bile, tears, nasal secretions, saliva, intestinal mucus and genital secretions.
Lactoferrin acts as a natural antibacterial, antifungal, antiviral and anti-inflammatory agent boosting the immune system and kills protozoa and parasites. It preserves good bacteria whilst destroying pathogenic bacteria and can break through the cell walls of these bacteria with tough outer cell walls, which are able to evade antibiotics.
Lactoferrin and cancer
Lactoferrin also suppresses cancer and tumour growth and prevents the spreading of cancer to the lungs and liver It is especially effective against skin cancer and leukaemia. Excessive amounts of iron in the diet may increase the risk of developing certain types of cancer. Many diseases and cancers need iron to reproduce and grow. By starving cancer cells of iron, lactoferrin helps deprive them of life.
Lactoferrin also modulates cell growth and increases bone density thus reversing osteoporosis.
Cow’s and goat’s milk are a good source but only if unpasteurised and the animals has been organically and naturally raised and fed on grass and/or alfalfa.
Natural sources of lactoferrin in alphabetical order
- Beef (lean grass fed)
- Cottage cheese
- Cow’s milk (organic unpasteurised)
- Egg whites
- Feta cheese
- Goat’s milk (organic unpasteurised)
- Gouda cheese
- Kefir milk
- Mackerel
- Mussels
- Rice
- Ricotta cheese
- Salmon
- Sheep’s milk (organic unpasteurised)
- Shrimp and prawns
- Soya beans
- Tuna fish
- Yoghurt
- Wheat
- Whey
NOTE: Processing of some cheeses greatly reduces the lactoferrin content.
Related subjects
- A-Z of nutrients
- Bacterial infections and natural antibiotics
- Bone and joint disorders
- Cancer
- Fungal and yeast infections
- Parasites
- Virus infections
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