Lactoferrin Helps Keep Iron Working in Your Favor

Your body naturally produces lactoferrin in cells that line your mucous membranes and circulatory system.  Your produce more of it when you are under stress or when you are fighting and infection.  Lactoferrin is also found in breast milk and whey protein, and is available in a purified form.  Scientists have confirmed that lactoferrin¹ is not only a vital immune support nutrient but is essential for keeping iron away from fueling the growth of infection or triggering a highly damaging free radical cascade.

Iron is a vital nutrient for your health, yet it must be carefully kept in its place otherwise extensive damage to your body can occur.  I recently explained how iron “coming loose” from its proper place can set off a free radical chain reaction which may be fundamental to nervous system decline and a significant factor in Alzheimer’s and Parkinson’s.

Lactoferrin naturally binds protein.  On the one hand, this helps iron absorption from food as well as promoting safe storage in your body.  On the other hand iron must be kept away from bacteria, Candida, and even viruses.  Lactoferrin helps keep iron away from these pathogens thereby inhibiting their growth and replication. 

Iron is inappropriately released from its proper storage during times of inflammation and stress, setting up a situation of chronic low-grade inflammation and potential chronic low-grade infection.  This problem plagues our society.  Once your natural lactoferrin levels decline it is plain to see that problems can lock into place or even accelerate.

Any person struggling with ongoing wear and tear or chronic low grade infections, such as recurring Candida or periodontal problems should consider supplementing with lactoferrin.