To: null and void
The type of lactoferrin used in the research differs slightly from the type that is commonly available to consumers, he noted.
How is it different? Are the two not substitutable?
Why use a different lactoferrin? Is it a normal different one, or is there a particular reason to use that one and not the normal milk stuff?
To: Svartalfiar
From what little I can gather from the article and posts the commercially available lactoferrin is from cow's (udder) milk, and the test were run with lactoferrin from breast (human) milk.
Another English language oddity, milk comes from the whole animal in the case of a cow, but only from an apparently distinct and stand-alone breast associated with a human mother. Go figure...
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46 posted on
12/14/2021 7:31:22 AM PST by
null and void
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