Decades ago, immunology researchers began investigating the possible health benefits to humans that could be achieved by the consumption of products from hyperimmunized lactating cows and laying hens.[1] Agricultural scientists soon discovered that they could simultaneously immunize a single laying hen against multiple human germs. The resulting avian immunoglobulins, known as IgY, are transferred to the egg yolk, paralleling the way human immunoglobulins (IgG) are passed to the placenta. From this discovery, a new functional food was born: the “hyperimmune egg.” IG 26 DF is the result of special hyperimmune egg harvesting and processing techniques that result in a polyvalent, immunoglobulin-rich, dried hyperimmune egg food product that can be consumed as a dietary supplement.