Composition and beneficial properties of breast milk

Composition of breast milk

The benefits of breastfeeding newborns are rarely disputed. The fact is that breast milk is an ideal nutritional mixture that contains all the necessary substances. It contains the following useful components:

• water - it occupies 88% of the total volume and fully satisfies the baby’s fluid needs, so there is no need to give the baby additional water;
• carbohydrates - they occupy 7% and consist mainly of lactose;
• fats - they account for 4% of the composition; among the fats there are cholesterol, basic hormones and bile;
• proteins - milk contains 1% of them, they are represented by taurine, nucleotides, lactase, lactoferrin, lipase and whey protein;
• minerals, vitamins, white blood cells, antibodies and growth hormones - they occupy 0.2% of the total volume.

It is very important that the composition is perfectly balanced - the child receives useful components exactly in the proportions in which they need.

COMPOUND

Let's start with water to immediately debunk the myth that infants need to be supplemented with water. Breast milk consists of 87-90 percent water, so that it is completely absorbed and does not burden the baby’s immature kidneys. Fats, proteins and carbohydrates are food energy.

Approximately seven percent of the total volume is occupied by carbohydrates , which are 90 percent lactose, which is responsible for the sweetish taste of milk. Carbohydrates are an easily digestible source of energy necessary for the development and nutrition of the brain and regulate intestinal microflora.

Fats , which are half as much (from two to four and a half percent), are also a source of energy (about half the energy contained in breast milk is provided by fat), plus they are responsible for the development of the brain and nervous system and good gains in weight (first place in the top 10 worries of all young mothers). It is the fats that make up the food that provide the infant not only with essential fatty acids, but also with fat-soluble vitamins A, D, and E.

By the way, about essential fatty acids. They are so important that if there are not enough of them in the mother’s diet, they begin to be produced by the mammary glands and enter breast milk. Sami. Are being developed. And they go into milk. And then the baby. Cool, right? And cholesterol, for example, which we are accustomed to consider evil, is, on the contrary, very necessary and important for babies. It not only promotes brain formation, but is also involved in the production of essential hormones, vitamin D and bile.

Proteins are only about one percent, but their content remains unchanged, despite the mother’s illness and any, even the most strict, diets. A little protein theory from the WHO brochure: “The biological value of any protein refers to its ability, being the only food source of proteins, to support protein synthesis and thereby ensure the vital activity and physical development of the body. According to this criterion, the highest value score – 1.0 – is given to proteins contained in breast milk and eggs.” Breast milk contains, for example, a unique protein called alpha-lactalbumin, which can kill up to 40 different types of cancer cells without causing harm to health. Alpha-lactalbumin also supplies the child’s body with essential amino acids (tryptophan, methionine and cysteine), accelerates the absorption of calcium and zinc, promotes the formation of peptides with antibacterial and immunoregulatory properties and stimulates the growth of intestinal microflora. Are you tired yet? Ahead of us are vitamins and microelements.

Vitamin A is important for the growth and development of tissues, especially the gastrointestinal and respiratory tracts. Opinions vary about this vitamin. Many sources have information that there is enough of it in breast milk, plus there is even a “depot” of this vitamin in the liver, and only children with intestinal problems sometimes experience a deficiency. But WHO recommends additionally providing the baby’s body with vitamin A with the introduction of complementary foods, and also mentions that the amount of vitamin A in milk still directly depends on the mother’s reserves of the vitamin.

B vitamins . The most important in this group are, of course, folic acid and vitamin B12, the deficiency of which can lead to a number of diseases. It was mandatory for pregnant and nursing mothers to take folic acid according to Soviet standards, which are still preserved in many antenatal clinics and in the minds of old-school specialists. Any more or less adequate modern pediatrician will say that if you eat enough beans and vegetables (preferably from your grandfather’s garden, since there is a lot of folic acid in the soil), as well as fish and liver, you will definitely have enough of this acid. Vitamin B12 is found in dairy products, so lacto-vegetarians need not worry, but vegans should take extra. The WHO warns that “infants breastfed by mothers who follow a strict vegetarian diet without dairy or meat products may experience abnormalities in the development of the nervous system, anemia.”

Vitamin D : second place in the top 10 worries of all mothers. Why is it so important? WHO says: “Vitamin D plays an active role in calcium metabolism and bone metabolism, stimulating the absorption of calcium in the intestine and the release of bound calcium from the skeleton.” That is why a lack of vitamin D is associated with the word rickets, which is scary for young mothers. And yes, there is little of it in breast milk, so pediatricians recommend its mandatory use. “All children from birth and at least until school,” says Sergei Butriy, “need to take vitamin D all year round in a prophylactic dose of 800-1000 IU per day.”

Next come water-soluble vitamins (ascorbic acid, riboflavin, folic acid, B6 and others), the content of which directly depends on your diet.

We are only in the middle of the list, so be patient. So, mineral salts.

Iron : There is very little of it in breast milk, but nature provided everything. Firstly, it is very well absorbed by the child’s body (compare: 50 to 75 percent is absorbed from breast milk, while only four percent is absorbed from formula). Secondly, there is a reserve of iron in the newborn’s liver, and it is quite sufficient before the introduction of complementary foods. At the same time, doctors of the old school quite often point out low hemoglobin either in the mother or in the child and prescribe iron supplements. Or worse, they consider the mother’s anemia to be a sufficient reason to recommend switching to formula. Research the topic and think twice. Everything requires serious testimony. According to the WHO, your personal hemoglobin level and even your anemia during pregnancy do not affect the iron content of your baby in any way: “In fact, the loss of iron from the mother’s body through milk during breastfeeding is less than that lost during menstruation.” We exhaled. Let's move on.

Zinc : important for the synthesis of protein and nucleic acids. There is a lot of it in colostrum and not very much in breast milk, but it is very well absorbed (the child's body absorbs about 80 percent, while zinc from a formula based on cow's milk is absorbed only 30 percent). Before starting complementary feeding, babies are fully provided with zinc from breast milk.

Calcium : The importance of calcium, especially during skeletal development and formation, has not been questioned. There is enough of it in breast milk at least before the introduction of complementary foods, and it is perfectly absorbed in the baby’s intestines.

Hello, trace elements . You have very little space. All you need to know about copper, cobalt, selenium, iodine and company is that there is always enough of them in breast milk, no matter what.

And no, that's not all. In addition to a full set of vitamins and an ideal ratio of minerals and salts, breast milk also contains more than 20 types of hormones, growth and satiety factors, bifidus factor, which stimulates the growth of beneficial microflora in the intestines, and much more. There is also data that proves that mother’s milk has a positive effect on infants’ vision (most likely due to the fat content in it, which nourishes the retina), and improves hearing (due to the fact that breastfeeding children suffer less from ear infections ), helps to visit dentists less often in the future (mouth movements during breastfeeding affect the development and alignment of teeth) and subsequently eliminates snoring (thanks to the correct formation of the dental arch, which affects the location of the nasal passages), significantly reduces the risk of heart disease in adulthood (due to cholesterol content), reduces the risk of diabetes, has a positive effect on skin health (the subcutaneous fat of breastfeeding and breastfeeding babies differs in composition).

And even that's not all. In addition, breast milk contains: secretory immunoglobulin, which protects the baby’s mucous membranes; lipase is an enzyme that compensates for the amount of the baby’s body’s own enzymes; lactose is of great importance for the development of the central nervous system, improves calcium absorption, promotes brain and bone growth, and is responsible for the proliferation of beneficial intestinal bacteria. But it also contains leukocytes - tiny blood cells that destroy bacteria; lysozyme is an enzyme that dissolves and destroys bacterial cells; lactoperoxidase – stimulates the growth of beneficial bacteria and fights pathogenic bacteria.

It all sounds as if babies on breastfeeding cannot and should never get sick. They get quite sick, otherwise how can they develop immunity? The only difference is how long and how severely they suffer from illnesses. Back in the 50s, Swedish immunologist Lars Hanson from the University of Gothenburg discovered in breast milk the content of antibodies synthesized by the mother's body that protect the baby from pathogenic bacteria that the mother had to face throughout her life (Immunobiology of Human Milk: How Breastfeeding Protects Babies by Lars A Hanson, MD, PhD, Pharmasoft Publishing, 2004). Simply put, with milk, your baby actually receives antibodies against diseases that you have already suffered.

Types of breast milk

The unique properties of breast milk are that during breastfeeding it slightly changes its beneficial composition. There are three varieties of it:

1. Colostrum is the type of milk produced during the first few days of breastfeeding. Colostrum contains a higher content of salts, vitamins and proteins, and less fat and lactose. In the first days of life, calorie intake is very important for a child, and nature has made sure that the baby receives all the necessary benefits.
2. Transitional milk - Approximately 5 days after birth, the fat content of the milk increases and the balance of other components approaches normal breast milk.
3. Mature milk appears 2 or 3 weeks after birth, and this is what the baby feeds on until the end of breastfeeding. The composition and properties of such milk continue to change slightly, the volume of fat in it increases, but not so significantly as to continue to distinguish separate categories.

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Milky sweetness

The next most important component of milk is carbohydrates .

Carbohydrates make up about 7% of the total composition of milk. Moreover, almost all of these percentages are accounted for by lactose , milk sugar, although galactose, fructose and other oligosaccharides are also present in small quantities. Lactose is a specific food in infancy, and human milk contains more of it than the milk of other mammals.

The role of lactose in the growth and development of a child is very important. It promotes the absorption of calcium and iron. Due to lactose, substances necessary for the development of the central nervous system are formed. In addition, lactose in breast milk stimulates the formation of intestinal colonies of Lactobacillus bifidus, a beneficial microflora that suppresses the growth of pathogenic bacteria.

Unlike the milk of other mammals, human milk contains not only the carbohydrate lactose itself, but also a special enzyme for its processing - lactase. True, this enzyme is located mainly in the rear part of milk, rich in fat, so only those infants who breastfeed are organized in accordance with the natural pattern receive it. Namely: the child grasps the breast correctly, receives it on demand and has the ability to suck for a long time during sleep. Prolonged sucking of the breast to obtain hind milk also occurs when the baby is repeatedly attached to the same breast. Thus, in order to take advantage of all the benefits of the invaluable carbohydrate lactose, a young mother must learn the rules of feeding.

What are the benefits of breast milk for a baby?

The main argument for breastfeeding is the benefits of breastfeeding for the baby. It has been proven that not artificial formula, but mother’s milk in the first months of life has the most positive effect on the child’s health.

Strong immunity

When breastfeeding, the baby is much less susceptible to viruses and infections. Vitamins and special enzymes in breast milk are beneficial because they strengthen the baby’s immunity - he grows quickly, gets sick less often, and does not lag behind the age norm. Breastfeeding prevents the child from developing anemia and diabetes, as well as numerous stomach and intestinal ailments.

Making contact

The benefit of breastfeeding is that it helps establish a deep emotional bond between mother and baby. A baby put to the breast on the first day after birth grows up much more calmly than bottle-fed peers. Subsequently, the child feels stronger affection and love for the mother.

Reducing the risk of developing diseases

The beneficial properties of breast milk protect the baby's developing body from many ailments. Since the composition of the natural nutritional mixture is perfectly balanced, the child does not lack vitamins and minerals and does not suffer from their excess. The intestinal, nervous, cardiac, and musculoskeletal systems develop correctly and without interference, so the child grows up healthier.

Weight control

In healthy breast milk, fats are present exactly in the volume in which they are not capable of harming the baby. With natural feeding, muscle and fat tissues in the child’s body are distributed evenly. The baby does not suffer from obesity, and the risk of acquiring early diabetes mellitus or hypertension is reduced.

Healthy sleep and well-being

The benefit of breastfeeding is that it has a calming effect on the baby. Thanks to its properties, the child sleeps better and wakes up less often at night, and does not cry as often.

Attention! When breastfed, children are less likely to experience colic and regurgitation.

But after consuming artificial formulas, they often occur; store-bought baby food can harm the body.

Healthy teeth

In the process of sucking the mother's breast during feeding, the child develops a correct bite. In the future, this allows you to avoid the development of caries - bacteria do not accumulate in hard-to-reach places, and tooth brushing becomes as effective as possible.

Characteristics and properties of breast milk components

Today, about 500 components of breast milk are known, and the properties and role of each of them are not yet fully understood. All of them can be divided into several groups, differing in structure, properties and functions performed in the body.

Squirrels

Whey proteins and casein. Most of the protein in breast milk is represented by whey proteins, a smaller part is made up of casein fractions. The ratio of whey proteins to casein depends on the stage of lactation. In mature milk it is 60:40. The term “casein” is not entirely accurate in this case, since this protein is formed under the action of gastric juice from caseinogen, which, in fact, is found in breast milk. Breast milk proteins can be quickly absorbed by the baby's body. This is achieved through:

• small size of casein molecules (compared to cow's milk casein);
• the presence of proteolytic enzymes;
• the identity of 18 breast milk proteins to blood serum proteins, due to which they can be easily absorbed in the intestines and enter the blood unchanged.

The vast majority of protein supplied from food is a source of amino acids. In the absence or deficiency of certain amino acids (essential), the body will not be able to synthesize its own protein. Essential amino acids in newborns include phenylalanine, lysine, isoleucine, valine, leucine, methionine, threonine, tryptophan, histidine.

Free amino acids. In addition to protein, milk contains free amino acids. It is believed that the presence of free amino acids in milk, for example, taurine, is explained by the high need for them in a newborn baby, which are not covered only by protein.

Important! Free amino acids in milk complement protein, which serves as a building material for the body.

Breast milk contains a special fraction of proteins that is practically not destroyed in the baby’s digestive system and has immune activity, being components of the body’s defense system.

1. Lactoferrin is an iron-containing glycoprotein. Due to its ability to bind iron, it can block this element in the bacterial cells of pathogenic microorganisms, thereby suppressing their growth.
2. Immunoglobulins are a group of whey proteins. Their variety is immunoglobulin IgA, which is capable of enveloping the mucous membrane of the intestines and throat, thereby preventing the penetration of viruses and bacteria through it.
3. Lysozyme - like lactoferrin, has bactericidal activity, disrupting the integrity of the bacterial membrane. In human milk its concentration is 300 times higher than in cow's milk.
4. Alpha-lactalbumin – promotes the formation of peptides with immunoregulatory and antibacterial properties, supports the growth of bifid flora in the child’s intestines. When it is broken down in the gastrointestinal tract, bioactive lipids are formed, the so-called HAMLET complex, which helps destroy cancer cells.

Important! Proteins are a source of building material for the body, have immune activity, and regulate the course of biochemical reactions.

Enzymes and hormones. The main function of enzymes is to accelerate biochemical reactions, and hormones to regulate their speed. Enzymes in breast milk facilitate the absorption of its components, since the synthesis of the child’s own enzymes by the body is still insufficient. Thus, the enzymes pepsinogen and trypsin are directly involved in the breakdown of protein, lipase facilitates the breakdown of fat due to its partial hydrolysis before entering the stomach.

Nucleotides . When they talk about the protein content in milk, they often mean total protein, determined by the calculation method based on nitrogen content. However, the nitrogen-containing compounds of milk include not only proteins, peptides and amino acids, but also other nitrogen-containing compounds. These substances include nucleotides - nitrogen-containing compounds, precursors of DNA and RNA, the content of which in breast milk is 7-10 mg/100 ml. In the human body, their synthesis is limited and occurs only in certain tissues, so food is almost the only opportunity for entry into the body. Their functions are as follows:

• maturation of the immune system and formation of an immune response;
• a universal source of energy that promotes cell growth and division;
• participate in the formation of normal intestinal microflora and the metabolism of essential fatty acids.

Fats
Human milk fat, like most natural fats, has several main components:

• triglycerides;
• phospholipids;
• sterols.

Triglycerides. They are the main part of fat and are esters of glycerol and fatty acids. The structure of human milk triglycerides differs from triglycerides of other fats in the position of palmitic acid, which ensures its complete absorption by the child’s body, and in the predominance of polyunsaturated fatty acids over saturated fatty acids. Polyunsaturated fatty acids are not synthesized by the human body and are essential. A special place among them is occupied by linoleic acid (the precursor of arachidonic acid) and α-linoleic acid (the precursor of docosahexaenoic and eicosapentaenoic acid), which perform a number of important functions:

• promote normal growth;
• participate in the formation of the immune response;
• necessary for the normal formation of the brain and neuroretina;
• are involved in mechanisms that activate digestion and promote the maturation of intestinal cells.

Sterols. Their most important representative in breast milk is cholesterol, which is involved in the formation of cell membranes, nervous tissue, and the synthesis of certain vitamins, in particular vitamin D, hormones and other biologically important substances.

Phospholipids. Their most important representative is lecithin, which limits the deposition of ballast fat and promotes protein synthesis in the body.

Carbohydrates
Human milk carbohydrates contain lactose and oligosaccharides. Fructose, sucrose (less commonly maltose) are not always found.

Lactose. It is the main carbohydrate in human milk. This carbohydrate is found only in milk and is therefore also called milk sugar. Along with providing the body with energy, it performs a number of other important functions. So, when lactose breaks down in the small intestine, galactose is formed, which:

• participates in the development of the central nervous system;
• promotes the formation of beneficial intestinal microflora.

For the breakdown and further absorption of lactose, it is important that the child’s digestive system synthesizes a sufficient amount of lactase, the enzyme that breaks it down, otherwise significant amounts of undigested lactose lead to symptoms of lactase deficiency. Small amounts of undigested lactose are considered normal and, upon entering the large intestine, are used by beneficial microflora with the release of organic acids that stimulate the maturation of intestinal cells and its peristalsis.

Lactose in human milk differs from lactose in cow's milk in its isomeric structure. While in human milk it is β-lactose, in cow's milk it is predominantly α-lactose. β-lactose differs from its isomer in bifidogenic properties and promotes the absorption of Ca, Mg, Mn, Zn. Due to the predominant content of lactose in breast milk, it has a low osmolarity, which is important for the normal absorption of nutrients.

Oligosaccharides. About 130 types of oligosaccharides have been identified, the biological role of most of them is still poorly understood. Many of them are able to suppress the binding of toxins of viral and microbial origin to intestinal epithelial cells. All oligosaccharides are prebiotics, stimulating the growth of beneficial intestinal microflora.

Benefits of breastfeeding for mothers

Breastfeeding a child is a process whose properties benefit not only the baby, but also the woman herself. Research confirms that breastfeeding protects new mothers from many diseases and helps them maintain good health.

Fast recovery after childbirth

During the first time after childbirth, a woman’s body experiences deep stress. Healthy feeding helps to cope with it easier and faster. Thus, immediately after childbirth, the process of breastfeeding promotes the separation of the placenta, and this reduces the risk of further bleeding and prevents the development of anemia.

Also, during breastfeeding, the mother’s body produces oxytocin, a useful hormone responsible for contracting the muscles of the uterus and returning it to its normal state. When breastfeeding, the abdominal organs, which were slightly displaced during pregnancy, quickly return to their natural position.

Prevention of breast, ovarian and uterine cancer

The results of some studies confirm that breast and reproductive organ cancer often develops in women against the background of an increase in the hormone estrogen. Since prolactin, which suppresses estrogen, is actively produced during breastfeeding, the risk of breast cancer is reduced by 50%, and the risk of ovarian and uterine cancer is reduced by 22%.

Preventing osteoporosis and strengthening bones

During breastfeeding, a woman's body absorbs calcium especially well. In addition, this substance is present in the diet of a young mother in increased quantities - after all, for healthy feeding, a woman must carefully monitor her diet.

Calcium not only benefits the baby, it will not harm the mother either. The risk of developing joint diseases is reduced by approximately 25%.

Faster weight loss

At the moment, science cannot explain exactly why a woman loses excess weight faster when breastfeeding. But research confirms this fact. If a mother feeds her baby with breast milk for more than 3 months, then she can return to her prenatal form faster than women who wean the baby almost immediately.

Reproductive health

During the first time after childbirth, a woman’s reproductive system needs a break, and breastfeeding allows you to provide this rest in natural ways.

Breastfeeding produces prolactin, which suppresses the hormones estrogen and progesterone. For some time, usually for six months, the young mother does not ovulate and menstruation does not begin. Accordingly, the body during this period is not capable of a new conception.

Reducing the risk of postpartum depression

Due to a sudden change in life circumstances, many young mothers become depressed, even those who planned, wanted and were expecting a child. Breastfeeding eliminates potential emotional harm. When feeding a baby, the mother produces a huge amount of endorphins - this is how nature intended. A woman often feels happy and calm, is not irritated by others, and the situation in the family does not become tense with the birth of a child.

Reducing the risk of diabetes

The beneficial properties of breastfeeding protect a woman from developing diabetes. It has been proven that if a mother breastfeeds her child naturally for at least six months, her blood sugar level decreases and the risk of diabetes becomes 47% less.

Even short breastfeeding does not cause harm, but benefit. Women who breastfed their baby for less than six months are also much less likely to develop diabetes - the risk of developing it is reduced by 25%.

The benefits and harms of breast milk after a year

Weaning a baby too early is harmful. The fact is that after a year of life, the baby’s body is not yet ready to fully digest “adult” food. It still requires large quantities of milk to develop.

Usually parents try to switch their children to cow's or goat's milk. But the composition of these products differs from the composition of healthy mother's milk. Children often develop allergies that do not go away even in adulthood, which causes absolute harm.

The beneficial properties of breast milk after one year are that with prolonged feeding, even in the second year of life, it is not necessary to introduce regular milk into the baby’s diet. The child’s immunity is not subject to unnecessary stress, introduction to “adult” dairy products occurs at an older age, and, as a rule, allergies do not arise after this.

As for the harm from long-term feeding, the negative properties are most likely reflected in the condition of the mother. In the second year, a woman simply gets tired of feeding her baby - after all, she needs to constantly be near the baby and give up her favorite foods that could potentially cause harm.

However, in this case, the problem can be solved by pumping - the child is not deprived of proper nutrition, and the woman can feel a little freer. The benefits of expressed breast milk are not much less; with it, the baby still receives the most important substances.

How to increase the fat content of breast milk?

No way. Firstly, solely because this action makes no sense. Even if you manage to increase the fat content of your “product” to 6-7%, this will not affect the baby in any way - he will take his 4%, and the rest of the fat will remain with you, gradually increasing your waist circumference.

Also, keep in mind that by consuming fatty foods in your diet, you will not be able to change the overall fat content of your breast milk, but you will be able to change the fat composition. Breastfeeding specialist Irina Ryukhova warns: “The composition of milk fats depends on the mother’s nutrition, but not the total fat content, so it makes no sense to lean on fatty foods. The milk will simply become more viscous and the likelihood of stagnation (lactostasis) will sharply increase.” In addition, given the increase in the density of milk, prepare for the fact that it will become more difficult for the baby to suck it out, and he may simply refuse to breastfeed.

When is the best time to stop breastfeeding?

In order for the child to get more beneficial properties during the feeding process, it is recommended to finish it no earlier than a year and a half after birth. If you wish, you can continue to put your baby to the breast longer - the benefits of long-term breastfeeding are undeniable. However, there are some risks: when the baby needs to be finally transferred to normal food, this can become noticeable stress.

Important! In any case, it is recommended to breastfeed the baby for at least six months.

Early termination of breastfeeding should only occur for very good reasons.

Breastfeeding rules

In order for the child to receive the maximum benefit from natural nutrition and no harm to the body, basic rules must be followed when breastfeeding.

1. The benefits and properties of mother's milk are largely determined by a woman's diet. The diet should be varied and balanced; foods that are potentially harmful should be avoided during lactation.
2. It is important to feed your baby according to a schedule, but you also need to take into account the child’s wishes. It is usually recommended to feed your baby every two hours, including at night. However, if the child wants to eat earlier than usual, he needs to be fed; there will be no harm from this.
3. A young mother should carefully monitor breast hygiene. The mammary glands and nipples should be washed with warm water and neutral soap twice a day; if cracks appear, the nipples should be treated with healing agents. If an infection gets into the wounds, it will not only cause severe discomfort to the mother, but also harm the baby.

Despite the fact that the beneficial properties of breast milk are in demand by children up to 2 years of age, it is still necessary to introduce the first complementary foods no later than six months. From this time on, milk should gradually become just an addition to the diet.

ALTERNATIVES

All we have to do is compare breast milk with its closest “substitutes” - cow's milk and formulas (many of which are made from cow's milk).

According to the Sears couple, the only thing against any animal milk is that it is intended by nature to feed young animals, which at birth have completely different needs: “Cows, for example, give their calves milk with a high fat content, which ensures rapid body growth, but cow's milk contains low levels of substances necessary for rapid brain growth. <…> This is why animals' legs grow faster in the first six months of their life, while the brain develops very slowly. Humans must rely on their minds to survive, which is why human babies' brains grow quickly. The brain of a human baby triples in the first year, but as for the legs, the growth of the body relative to them is slower.” Dr. Komarovsky shares the same opinion: “No one in the 21st century gives whole cow’s or goat’s milk to children under one year of age in their right mind.”

Plus, cow's milk contains 40 times less activity of factors that promote the growth and number of bifidobacteria, reduce fermentation processes in the intestines and suppress the growth of unfriendly microorganisms. And by the way, our old friend lactoferrin in breast milk, according to Alexander Sokolov, is 20 and even 100 times more than in cow or goat milk.

Comparing breast milk with formula is also often not in favor of the latter. A simple example. Breast milk contains more than 130 oligosaccharides - carbohydrates that affect brain development and the body's ability to cope with infections. How many oligosaccharides do you think manufacturers were able to add to the mixture? I won't torture you: two. Well, two are better than none. Here is, in addition, the opinion of Alexei Sokolov (he is a scientist, remember?): “Not a single dry formula for feeding a child will contain either lactoferrin, lysozyme, or a spectrum of immunoglobulins unique to each mother. We should also not forget that breast milk contains a certain amount of mother’s leukocytes, which also participate in the formation of the baby’s immunity. It is clear that you cannot add this richness of Mother Nature to dry mixtures” (interview from the magazine “Home Child” No. 17). Alexey also explains that other important microelements are added to dry formulas, but, apparently, in order to balance out the deficiency, they do this in doses that are many times higher than their content in breast milk. There is another important point: breast milk has its own protein transporters for each microelement: for iron - the already familiar lactoferrin, for calcium - caseins and lactalbumin, for copper - ceruloplasmin, etc.

Yes, breast milk is magical. But no, this is not a panacea. And not the only possible option. Breastfeeding could not have worked out for a number of reasons: improper attachment, hospitalization of the child, the mother’s need to work, the development of lactostasis, the baby’s refusal to breastfeed. Mom could have simply decided to formula feed without even considering breastfeeding as an option. And this does not make any of us worse or better. This is a choice that we make for our child precisely because this (among other things) is called “being a mother.”

Myths about breastfeeding

There are many myths around breastfeeding, and most of them are completely untrue.

1. Breast milk loses its beneficial properties after the first year of a child’s life. In fact, everything is exactly the opposite - the beneficial properties of the nutritional mixture remain the same. Long-term feeding does not cause harm, but benefit, since it protects the baby’s immunity and prevents the development of allergies.
2. The amount of milk a woman produces depends on how much she eats. The statement is also very far from the truth - the quality of lactation does not depend in any way on the volume of food consumed. The beneficial hormone prolactin is responsible for milk production, and its concentration is determined by how often the mother brings the baby to the breast. Thus, the more often feeding occurs, the better milk production. However, one cannot argue with the fact that the quality and properties of milk depend on a woman’s diet - nutrition should be moderate, but varied and healthy.
3. The properties of breast milk change during storage and it becomes useless. In fact, storing expressed breast milk at room temperature, in the refrigerator, or even in the freezer does little to reduce its benefits. Rather, on the contrary, for example, when frozen, the number of bacteria that could potentially cause harm decreases.

Advice! If milk needs to be expressed, it is best to store it in the refrigerator at 4°C for up to 8 days.

The nutritional mixture retains its beneficial properties even in room heat - up to 4 hours, after which it does not begin to cause harm, but loses its benefits.