Breast milk: composition and properties, its significance for the baby

2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21

It is a well-known truth that the longer a child receives breast milk, the less he alth problems he will have in the future. But do not bring the situation to the point of absurdity: when a four-year-old child demands “give him a breast”, this is at least not normal. So why is breast milk so good? How long should the baby receive it (of course, if the mother has it at all)? How much is enough to make a baby feel comfortable?

What kind of product is breast milk

This unique product, which includes a huge number of living cells, was created by nature itself. In mother's milk, all useful substances are perfectly balanced, which are easily absorbed by the child's not yet fully strengthened body. In addition, the development of a valuable product helps to create a connection at the psychological level of the baby with his mother.

Note! Ready-made milk formulas contain absolutely no living cells.

Composition of breast milk

Long before the birth of a child, a woman's body begins to prepare for this event, creating a healing product that will later be so necessary for the baby. This process occurs solely due to a hormone such as prolactin. The composition of breast milk includes: fat (about 4%), water (88%), lactose (7%), protein (about 1%), vitamins, minerals, hormones, antibodies, leukocytes and enzymes. Each component is distinguished by its properties and functions performed in the body of the crumbs. Let's dwell on each component in more detail:

1. Biologically active liquid (BAL), which is the main component of milk. She absorbs beautifully. If the baby is breastfed, then there is no need to give him additional water, since the BAJ completely copes with the water balance.
2. Fats that are almost completely digested by the baby's body; help to strengthen his immunity; growth and development of the baby; fully form its central nervous system and under their action such vitamins as E and A are absorbed.
3. Carbohydrates in the form of lactose (that is, milk sugar). They have a significant effect on the development of the brain and central nervous system. This component of mother's milk actively prevents the growth of bacteria (pathogenic) and has a beneficial effect on the formation of microflora in the intestines of the child.
4. Proteins, which, like “air”, are needed by the cells of a growing organism as a building material. They are the basis of the growth of the baby, that is, his muscle mass. Proteins include: lipase, necessary forabsorption of all fats and carbohydrates; lactase involved in the breakdown of lactose; lactoferrin, which is a source of iron; taurine, necessary for the development of the brain and central nervous system; whey protein and nucleotides, which are the natural building blocks of DNA.
5. Vitamins: D, A and E. Easily absorbed by the baby's body.
6. Minerals: calcium, copper, phosphorus, iron and zinc. Their presence prevents the development of many diseases (for example, rickets).
7. 20 kinds of various hormones. Their presence guarantees the growth of the baby and the proper development of all its internal organs.
8. Antibodies.
9. Leukocytes that protect the immune system of the baby.
10. Enzymes, so necessary for the breakdown of carbohydrates, proteins and fats.

Note! The most interesting thing is that the composition of a woman's breast milk has not yet been fully studied and investigated. One thing is certain: no formula can even come close to breast milk in terms of the richness of the composition.

Properties of mother's milk

Priceless breast milk, the composition and properties of which are thought out by nature itself, continues to excite the minds of the world's greatest scientists, who are still discovering more and more of its properties. And here is a list of already known ones:

1. All nutrients are balanced and perfect so that their absorption by the baby's body occurs easily and naturally, ensuring proper development, including brain function, and growth.
2. Antibacterial properties.
3. This priceless product helps boost your baby's immune system.
4. Anti-allergenic properties.
5. The sterility of milk leaves no doubt, that is, there is no need for additional heat treatment.
6. The temperature of the product itself is sufficient for comfortable consumption.
7. Nature has made sure that the feeding procedure is extremely simple and convenient.

Benefits of Breastfeeding

The value of breast milk cannot be overestimated. The main benefits of breastfeeding are as follows:

1. Mother's milk is not only a source of nutrition, but also a source of thirst quenching, since its main component is nothing but water.
2. The child's immune system is strengthened.
3. Drinking breast milk, the baby prepares his body to adapt to other products.
4. Psycho-emotional moment. Healing product helps the child to calm down; maternal instinct and the bond between mother and baby is growing stronger.

Feeding brings a lot of positive moments for the mother herself: among them, patients with oncology of the uterus or breast are less common; the presence of milk helps fight 40 types of cancer cells; in the process of attaching a baby to the breast, a hormone such as oxytocin is produced, which accelerates the contraction of the uterus.

Psychological benefits of breastfeeding

Scientific studies confirm that children onbreastfeeding, differ in some respects from their counterparts who received exclusively artificial formulas in infancy:

1. They have significantly fewer he alth problems.
2. Have better psychological resistance to stress (for example, the first trip to kindergarten or school).
3. They are better developed physically and more active.
4. More balanced.
5. Different sociability.

Factors affecting the quality of mother's milk

The main characteristics of the product are its consistency (thin or thick), taste (sweet or s alty) and color (white or yellowish). There are many factors that affect the quality of breast milk to some extent:

1. Weather conditions. It is known that at sub-zero temperatures the product has a thick consistency, and in hot conditions it is liquid.
2. The he alth status of a nursing woman. The composition of milk changes immediately when taking medications and in case of weakened immunity.
3. The time of day also matters: at night, the healing substance is more liquid than during the day.
4. The more actively the baby sucks milk, the fatter and thicker it becomes.
5. The frequency of breastfeeding is also important. The more often this happens, the more useful substances are formed in milk. The volume of the product also increases.
6. He althy sleep and proper rest of the mother have a positive effect on the quality of the product.
7. The color and taste of the product largely depends on what the breastfeeding womaneats. For example, carrots or pumpkins can give it an orange color; and spinach or broccoli is greenish.

Important! If the milk has acquired a pinkish color, then this means that blood has got into it from cracks in the nipples or in some other way. It is worth considering how to prevent this.

In addition, over time (that is, as the baby grows), the fat content of milk increases.

Features of breast milk production

During the entire period, starting from the moment of formation of mother's milk and ending with the day when lactation ends, this healing substance undergoes constant changes in its composition - from colostrum to a mature state. That is, milk is constantly in development, adjusting to the specific needs of the growing body of the baby.

Colostrum - what is it

Colostrum, which has a beneficial effect on cleansing the intestines from amniotic fluid and normalizing stools, appears within the first 3 days after childbirth. Its quantity is small - only about 10 ml per day, but it is enough for the baby. This type of milk is a sticky yellowish liquid that is released exclusively in the form of drops. Colostrum is extremely high in calories, so the baby gets plenty of energy.

Transition milk

Starting from the fourth day, transitional milk appears, which is slightly similar in color to colostrum, but differs from it in composition. In this type of product, there is no longer so much protein, vitamins E and A, as well as potassium and sodium s alts. But it already has more carbohydrates, B vitamins andfat. A week later, the process of changing the composition starts again: it is, however, not as fast as it was at the beginning, but nevertheless. Then comes stabilization.

Mature milk

On the 21st day of breastfeeding, full-fledged mature milk is produced (in the amount of 1.5 liters per day), which contains a large amount of fats, proteins and everything that was written above. From this point on, the composition of the product can be considered relatively stable, despite the fact that some not very significant changes still occur. For example, very slowly the amount of proteins decreases and carbohydrates increase.

Dairy storage recommendations

How to store breast milk and in what? You need to know a few important rules on which the he alth of the baby largely depends:

1. The product must be collected in a sterile container. It can be glass or plastic dishes, in particular plastic bags, which have recently become very popular.
2. The container must be tightly closed and placed in the refrigerator. The optimal shelf life is five days. After this time, it is better not to use it, but simply throw it away. When storing the product in the freezer: at a temperature of -15 degrees, it can be used for two weeks; at a temperature of -18, the shelf life increases to 6 months, but in this case you should not hope to preserve all the useful properties inherent in fresh milk.

Note! Before use, the product must bewarm up. In addition, the date and time of pumping must be indicated on the container without fail.

Amount of baby essential food

How much breast milk should a baby eat? In the first days after birth, 40 mg will be enough. After reaching one month, the dose is increased to 100 mg.

Note! Many mothers are sure that the child himself must determine the amount that he needs in each period of his life, that is, how much breast milk he eats is enough. The question is debatable, but perhaps there is some truth in this statement. Decide for yourself. And if in doubt, it is better to consult a doctor.

Ways to increase the fat content of mother's milk

Many are interested in how to increase the fat content of breast milk and whether it can be done at all. Someone thinks that to solve this issue, mom just needs to "lean" on high-calorie and fatty foods. We dare to assure you that such measures will only lead to the appearance of extra pounds on the hips or waist of the nursing woman herself, and the fat content that was, will remain so. Only the activity of the child can affect the percentage of fat content.

Note! The "litmus test" of the fat content of the product can be a constant and definite weight gain in the baby. If this figure per month is about 100 grams, then everything is in order. You should not even think about the above problem.

Feeding process

Feeding the babybreast milk is a two-step process:

• Immediately after breastfeeding, the baby receives foremilk, which is located in close proximity to the nipple. It is not very viscous in consistency, transparent in color, and looks more like water, which the baby quenches thirst with. This type of product is rich in carbohydrates, proteins, s alts and vitamins.
• Then hindmilk begins to flow, which is the main diet of the child. It is viscous, oily and white in color. This type of product significantly improves the intestinal microflora of the baby.

Advice! Sometimes a child, refreshed by the anterior healing substance and tired of this process, refuses to eat hind milk. Do not immediately offer him another breast: in this case, he will be hungry all the time.