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

It is a well-known truth that the longer a baby receives breast milk, the less health problems he will have in the future. But you should not bring the situation to the point of absurdity: when a four-year-old child demands "give him breasts", 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 the baby feel comfortable?

What kind of product is this - breast milk

This unique product, which includes a huge number of living cells, was created by nature itself. In breast milk, all beneficial substances are perfectly balanced, which are easily absorbed by the baby’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.

On a note! Ready-made milk formulas contain absolutely no living cells.

Composition of breast milk

Long before the birth of a child, the woman’s body begins to prepare for this event, creating a healing product that will be so necessary for the baby later. This process occurs solely thanks 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, white blood cells 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 (BAJ), which is the main component of milk. It is perfectly absorbed. If the baby is breast-fed, then there is no need to give him additional water, since the BAJ completely copes with the water balance.
2. Fats, which are almost completely digested by the baby's body; contribute to strengthening his immunity; the growth and development of the baby; fully form its central nervous system and under their action, vitamins such as E and A are absorbed.
3. Carbohydrates in the form of lactose (i.e. milk sugar). They have a significant effect on the development of the brain and central nervous system. This component of breast milk actively inhibits the growth of bacteria (pathogenic) and has a beneficial effect on the formation of microflora in the intestines of the child.
4. Proteins, which as “air” are needed by the cells of a growing organism as a building material. They are the basis for the growth of the baby, that is, its muscle mass. Proteins include: lipase, necessary for the absorption 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 a natural building material for DNA.
5. Vitamins: D, A and E. Easily absorbed by the body crumbs.
6. Minerals: calcium, copper, phosphorus, iron and zinc. Their presence prevents the development of many diseases (for example, rickets).
7. 20 types of various hormones. Their presence guarantees the growth of the baby and the correct development of all its internal organs.
8. Antibodies
9. White blood cells that protect the immune system of the baby.
10. Enzymes are so necessary for the breakdown of carbohydrates, proteins and fats.

On a note! The most interesting thing is that the composition of woman’s breast milk has not yet been fully studied and studied. One thing is for sure: not a single mixture in terms of composition richness can even come close to mother's milk.

Properties of breast milk

The priceless breast milk, the composition and properties of which are thought out by nature itself, continues to excite the minds of the greatest scientists of the planet, who still discover its new and new properties. And here is a list of already known ones:

1. All nutrients are balanced and perfect so that their assimilation by the body of the baby occurs easily and naturally, ensuring proper development, including brain function, and growth.
2. Antibacterial properties.
3. This invaluable product helps to strengthen the immunity of the child.
4. Antiallergenic properties.
5. The sterility of milk leaves no doubt, that is, there is no need for its additional heat treatment.
6. The temperature of the product itself is sufficient for its comfortable use.
7. Nature made sure that the feeding procedure was extremely simple and convenient.

Benefits of Breastfeeding

The importance of breast milk is difficult to overestimate. The main advantages of breastfeeding are as follows:

1. Mother's milk is not only a source of nutrition, but also a source of quenching thirst, as its main component is nothing but water.
2. There is a strengthening of the child’s immune system.
3. Using breast milk, the baby prepares his body for adaptation to other products.
4. Psycho-emotional moment. The healing product helps the child calm down; maternal instinct and the bond between mother and baby are getting stronger.

Feeding brings a lot of positive aspects for the mother herself: among them, patients with cancer of the uterus or breast are less common; the presence of milk helps fight cancer cells of 40 species; in the process of applying the baby to the breast, the production of such a hormone as oxytocin, accelerating the contraction of the uterus, occurs.

Psychological Benefits of Breastfeeding

Scientific studies confirm that breast-fed children differ in some respects from their counterparts who received exclusively artificial mixtures in infancy:

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

Factors affecting the quality of breast milk

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

1. Weather. It is known that at sub-zero temperatures the product has a thick consistency, and in heat conditions it is liquid.
2. The health 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 application of the baby to the chest is also important. The more often this happens, the more beneficial substances are formed in milk. The volume of the product also increases.
6. Healthy sleep and a good rest for mom positively affect the quality of the product.
7. The color and taste of the product largely depends on what the nursing woman eats. For example, carrots or pumpkins can give it an orange color; and spinach or broccoli is a greenish tint.

Important! If the milk has turned pinkish, 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 the production of breast milk

Throughout the entire period from the moment of the formation of mother’s milk to the day when lactation ends, this healing substance undergoes constant changes in its composition - from colostrum to a mature state. That is, milk is in development all the time, adapting to the specific needs of the baby’s growing body.

Colostrum - what is it

Colostrum, which has a beneficial effect on cleansing the intestines from amniotic fluid and normalization of stool, appears during the first 3 days after birth. 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.

Transitional Milk

Starting from the fourth day, transitional milk appears, which is a little colostrum in color, but differs from it in composition. In this type of product there are already not so much protein, vitamins E and A, as well as potassium and sodium salts. But it already has more carbohydrates, B vitamins and fat. A week later, the process of changing the composition starts again: it is, however, not as fast as it was at the beginning, but nonetheless. Then comes stabilization.

Ripe 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 all that was described above. From this moment, the composition of the product can be considered relatively stable, despite the fact that some not very significant changes still occur. For example, the amount of protein decreases very slowly, while carbohydrates increase.

Dairy Product Storage Recommendations

How to store breast milk and in what? You need to know several important rules on which the baby’s health depends to a large extent:

1. Product collection must be carried out in a sterile container. It can be glass or plastic dishes, in particular plastic bags, which have recently gained great popularity.
2. The container must be tightly closed and refrigerated. The optimal shelf life is five days. After this time, it is better not to use it, but just throw it away. When storing the product in the freezer: at a temperature of -15 degrees, you can use it for two weeks; at a temperature of -18, the shelf life increases to 6 months, but in this case, one should not hope to maintain all the beneficial properties inherent in fresh milk.

On a note! Before use, the product must be warmed up. In addition, the date and time of decantation must be indicated on the container without fail.

Amount of food product indispensable for a child

How much breast milk should an infant eat? In the first days after birth, 40 mg will be sufficient. Upon reaching one month, the dose is increased to 100 mg.

On a 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 eats , so much is enough. The question is debatable, but maybe this statement has some truth. Decide for yourself. And if in doubt, it is better to consult a doctor.

Ways to increase the fat content of breast milk

Many are interested in how to increase the fat content of breast milk and whether this can be done at all. Someone believes that in order to solve this issue, it is simply necessary for mom 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 lactating woman herself, and what fatness was, this will remain. The percentage of fat can be affected only by the activity of the child.

On a note! A “litmus test” of the fat content of the product can be a constant and definite increase in the weight of the baby. If this figure per month is about 100 grams, then everything is in order. Do not even think about the above problem.

Feeding process

Breast milk feeding is a two-step process:

• Immediately after applying to the breast, the baby receives front milk, which is located in the immediate vicinity of the nipple. The consistency is not very viscous, the color is transparent, and in appearance it is more like water, which the baby quenches thirst. This type of product is rich in carbohydrates, proteins, salts and vitamins.
• Then the back milk begins to flow, which is the main diet of the child. It is viscous, oily and white. This type of product significantly improves the microflora of the intestines of the baby.

Advice! Sometimes a child, fortified by the front healing substance and tired of this process, refuses to eat rear milk. You should not immediately offer him another breast: in this case, he will be hungry all the time.