An Ode to Breastmilk and Deciding How to Feed My Kid

Breastmilk is the most nutrient dense, powerhouse, super-foods around. Humans and other mammals alike are able to grow an infant into a mobile, cognitive little person/critter by simply feeding them mother’s milk. Breastmilk provides many of the nutrients needed to help babies grow when they’re too young to eat foods that require chewing and increased digestion.   Milk from humans and animals is naturally high in essential nutrients including carbohydrates, proteins, and fat, vitamins A, B6, B12, calcium, essential fatty acids, and beneficial bacteria.  Milk contains naturally occurring growth hormones that are needed during the time when humans are growing at a very quick speed.  Also present in milk are an abundance of immunoglobulins, which are particles that help to build up a baby’s immune system.

Once babies are done growing so rapidly and ready to be weaned, their immune system is able to support itself without the additional supplementation of immunoglobulins provided by mother’s milk. Additionally, the rate of growth has slowed down and the hormone boost from milk is no longer required in such high amounts. Food items, including vegetables, proteins, fats, fruits, etc. start to make up the majority of the diet while the body naturally continues to produce hormones to achieve maturity.  As we progress into adulthood and those growth hormones are no longer necessary, the natural growth hormones in milk will continue doing the intended job despite the adult body not requiring them, which can ultimately lead to some documented hormonal imbalances including acne, insulin resistance, and weight gain.

Milk contains nutritive compounds that are used to help babies grow muscles, skeleton, skin, and hair.  When young, the body produces enzymes that help break down these sugars, proteins, and fats much more effectively.  Over time, these enzymes can decrease and stop being produced all together in a case of “use it or lose it”.  Case and point: lactose intolerance in which the body’s production of lactase enzyme to breakdown lactose either diminishes or doesn’t work as effectively.

Casein is a protein found in dairy products that has been shown to slow down digestion, which is beneficial in babies and helps to keep them fuller between meals.  However, this is not great for adults as it can cause irritation in the lining of the gastrointestinal tract and lead to “leaky gut”. Casein is also very similar structurally to gluten.  Those who may be sensitive to gluten are very likely to have some degree of reactivity to dairy.

Okay, so what kind of milk do I get then?

I was incredibly fortunate enough to have a beautiful breastfeeding relationship with my son for 16 months.  It wasn’t always easy, but definitely worth the sacrifices it takes as a working mom.  I definitely didn’t think I would make it past the first few weeks, but we just took it one day at a time and before I knew it, he was 16 months old. Weaning him was a tough decision for me and I cried a lot of tears over the decision. If I had it my way, I would nurse my little dude for much, much longer. However, he began to grow more independent and thankfully has a very exploratory palate with food. (More on this is another post!). When time came to figure out what kind of milk to introduce to him once my backup storage of frozen breastmilk diminished, the decision seemed rather difficult as I, myself, do not drink dairy very often.  Because he is still in the stage of life when growth is very rapid and dependent on some help from growth hormones and nutrients found in milk products, complete elimination of milk from his diet was a “no-go”.

Pasteurization of milk, or the heat treatment that kills possibly harmful bacteria, seems to be one of the culprits behind adverse reactions to consuming dairy products. Homogenization, or the process the helps suspend the cream into the liquid milk portion, has also been noted to pose some health risks.  Both processes of pasteurization and homogenization change the shapes and sizes of the protein and fat particles and allows them to slip through the lining of the gastrointestinal tract where they don’t belong.  The body then can mount an immune attack on the foreign particles leading to inflammation, decreased nutrient absorption, over-stressed immune system, and possible development of autoimmune conditions. Another aspect to consider is the diet of the animal prior and during milk production. If the animal eats crap and is stressed out we drink crappy, stress-hormone filled milk.

The jury is still out as to how well humans tolerate the milk of other animals, but anecdotal and some scientific evidence appears to show that raw milk (milk that is straight from the animal without any adulteration) seems have very therapeutic effects when consumed in moderation.  If you do not have access to consuming raw milk, complete elimination of dairy in your diet for a period of time and reintroduction to see if you have symptoms may be worth a shot if you experience any nagging symptoms that just won’t go away. Otherwise, I am a huge fan of utilizing the technology of a food sensitivity test to determine your level of immune response to milk proteins through a simple blood test .

As raw milk is difficult to find in most states without having some sort of “back alley” connection, the best option to consider is the most natural form of milk that grocery stores are comfortable carrying.  This typically includes non-homogenized whole-milk that is low-heat pasteurized and in an opaque container.  Yes, I said whole milk!  Dietary fat found in milk of grass-fed cows is full of CLA (conjugated linoleic acid) that has been shown to fight cancer and aid in weight management.  The fat in whole milk also helps prevent blood sugar spikes from the high levels of naturally occurring sugars.  It and also provides necessary fats for brain development.  Milk from grass-fed cows versus grain-fed cows is higher in omega-3 fatty acids, which are important for neurological and retinal development of infants.

Try to avoid clear and plastic containers as the lights in grocery stores can degrade the vitamin content of the milk– specifically riboflavin, which is uber important for energy production. In non-homogenized milk, there is a layer of cream at the top and the jug will require shaking prior to use.  Additionally, it is important that the animal has been grass-fed on pastures that are free from pesticides.  Finally, opt for organic milk that in which the animal has not been exposed to chemical fertilizers, pesticides, or genetically modified seeds.

Fermented dairy products also seem to be better tolerated.  The process of the milk fermenting helps to break down potentially inflammatory protein particles into more tolerable and digestible compounds.  Fermentation also helps to proliferate the “good” bacteria and support gastrointestinal health.  Fermented dairy products include kefir, full-fat yogurt, and buttermilk.  Look for grass-fed, pasture-raised products and aim to get 1/2- – 1  cup per day.  I am also a huge fan of raw, aged cheese (like raw, aged gouda) because they contain beneficial bacteria and high levels of Vitamin K2.  The keywords being “raw” and “aged”.

Better and Best Milk Guidelines:

• Raw milk (The “Gold Standard”)
• Grass-fed cows
• Pasture-raised cows
• Organic
• Whole Milk
• Non-homogenized
• Opaque containers
• Throw in fermented dairy to the mix every once in a while

The brands we love are whole Mill-King (which is sort of local to Houston) and Organic Valley Grass-Milk. We alternate between the two to mix up fatty acid profiles. Unfortunately, Mill-King comes in a clear plastic container– not great, but I love that the cows are treated well and the farm is nearby. (No, I don’t get paid to endorse those brands. I probably should though since we spend so much money on milk each week!). Other options include goat and sheep milk, but the products available near me are ultra-pasteurized and also homogenized, which deters me from choosing those.

But humans are the only animals to drink milk from other animals!

Yeah, well, humans are also the only animals who cook food, farm, drive cars, use computers, and lots of other stuff.  That’s comparing apples to oranges and pretty silly, in my opinion.  I say given the right parameters in respect to quality that wholesome dairy products can certainly be a part of the diet as long as it is tolerated.

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