What’s in Breastmilk?

What’s in Breastmilk?

Here’s a brief overview of the components of breastmilk and the nutrients they provide:

 -  Vitamins: 

 1  Vitamin A

Necessary for healthy vision.

 2  Vitamin D

To help build strong bones and teeth.

 3  Vitamin E

To protect the cell membranes in the eyes and lungs.

 4  Vitamin K

Involved in the production of blood clotting factors that help reduce bleeding.

 5  Vitamin C (ascorbic acid)

A strong antioxidant that helps heal the body, support the immune system, and aid in iron absorption.

 6  Vitamin B6

Required for healthy brain development.

 7  Vitamin B12:

Needed for cell growth and early development of the nervous system.

 8  Thiamin (B1), Riboflavin (B2), Niacin (B3), and Pantothenic Acid (B5):

to help convert food into energy that the body needs to grow, develop, and function. B vitamins are also necessary for the skin, hair, eyes, and the nervous system including the brain. 

 -  Proteins:

 1  Secretory IgA

Works to protect your baby from viruses and bacteria. It also helps to protect against E. Coli and possible allergies. Other immunoglobulins found in breastmilk, including IgG and IgM, also help protect against bacterial and viral infections.

 1  Lactoferrin

Inhibits the growth of iron-dependent bacteria in the gastrointestinal tract.

 1  Lysozyme

Is an enzyme that protects against E. Coli and Salmonella. It also promotes the growth of healthy intestinal flora and has anti-inflammatory functions.

 4  Bifidus factor

Supports the growth of lactobacillus which protects against harmful bacteria by creating an acidic environment where it cannot survive.

 -  Fats:

 1  Long Chain Fatty Acids

for Breastmilk contains fats that are essential to your baby’s overall health. These fats are necessary for brain development, absorption of fat-soluble vitamins, and are a primary source of calories. Long chain fatty acids found in breastmilk are needed for brain, retina, and nervous system development, and are deposited in the brain during the last trimester of pregnancy.

 2  Lactose

Lactose is the primary carbohydrate found in human milk.  It accounts for approximately 40% of the total calories provided by breastmilk. Lactose improves the absorption of calcium, phosphorus, and magnesium, and also helps fight disease and promotes the growth of healthy bacteria in the stomach. 

and so much more!

• The American Academy of Pediatrics (AAP) strongly recommends babies receive breast milk as their sole source of nutrition for at least the first six months of life.
• The World Health Organization (WHO) recommends continuing breastfeeding as part of a young child’s diet through 2 years of age and beyond.
• Breastmilk protects babies against infections and reduces the risk of later health problems including diabetes, obesity, and asthma.

Did you know:

Bacteria in fresh milk doubles every 20 minutes while stored at room temperature, according to the FDA.

Freshly pumped breastmilk needs to be cooled and stored in a freezer or refrigerator. Research shows that storing breastmilk at room temperature can:

• lead to rapid bacterial growth, reducing both the nutritional value of breastmilk (since bacteria consume the nutrients in the milk) and its immunological value (as breastmilk uses up its immune defenses to fight off the bacteria.)
• cause cellular damage due to an increase the amount of free fatty acids in the milk.
• adversely affect the intestinal microbiota, known to play a major role in nutrition, metabolism, protection against pathogens, development of the immune system and brain.

Quick cooling protects the nutritional and immunological value of your milk.

It is beneficial to cool breast milk as quickly as possible so that the immunological properties inside go towards baby’s nutrition rather than fighting bacterial growth.

Protecting your breastmilk from nutrient-damaging temperatures.

Did you know:

Heating milk over 40°C/104°F causes deterioration of the milk’s immunological proteins and enzymes. Overheating pumped breastmilk may also reduce fat absorption which could cause less caloric intake for your baby.

Recent scientific research has proven that the temperature and the storage of human milk, plays a vital role in preserving its natural nutrients. READ MORE

Source: Nanobebe

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