Breastmilk is an amazing thing. And the benefits of breastmilk form a long list. The more I have studied the make up of breastmilk, the more I see evidence of design. Man still hasn't, after years of trying, been able to copy the attributes of breastmilk. Though he keeps trying. Formula companies would just love to convince you that their product is equal. BUT IT ISN'T. Why is breastmilk is so superior to formula? Allow me to count the ways. (Post contains affiliate links).
Omega-3s
It is an amazing thing to consider that Omega-3s have always been in breastmilk. Long before scientists discovered the many benefits of omegas-3 fatty acids, including anti-inflammatory effects and help with brain development, the omega-3s were there. As a creationist, this is what I would expect. God knows so much more than us finite humans. Of course they're there!
The USA just barely approved omega-3s in formula around the year 2000ish. When I was working on my Master's degree program at Loma Linda University (I graduated in late 1999), omega-3 fortified formula was available in Europe. Not so in the USA.
When I first started working as a dietitian for WIC in 2001, formula with omega-3s was brand new to the US market. Thank goodness God knew it was important long before this!
Benefits of Breastmilk – Antibodies and Immunity
Babies who breastfeed get the antibodies from their mother. This increases their ability to fight infection. In fact, it has been documented elsewhere that babies who are breastfed get sick less often. This is one of the main reasons why I pumped for 8 months with my son. I was determined that he get the benefits of breastmilk even if he couldn't latch on.
By the way, even if you breastfeed for the first few days after your baby is born, you have still helped to build her immune system. This is because just after birth, breastmilk is different and is called “colostrum.” Colostrum is thicker, which is why sometimes moms think their supply isn't there right away. Colostrum is higher in protein, fat-soluble vitamins, minerals, and immunoglobulins (antibodies) than the milk that comes later. Thus, giving your baby colostrum at the very beginning will go a LONG WAY in helping her build her immune system.
Weight Loss
One of the reasons why it wasn't excessively difficult for me to pump for 8 months was because I lost weight. In fact, I was down to my pre-pregnant weight within a month or so of having my son. And I wasn't restricting my calories.
When you breastfeed, you use 500-1000 calories extra every day. If you are exclusively breastfeeding, the number is closer to 1000. This is compared to increased needs of 300 calories while pregnant. How's that for some benefits of breastmilk?
Risk of Postpartum Depression is Reduced
Two hormones are involved in the “letting down” process in response to your baby suckling. These two hormones are Oxytocin and Oxytocin Both hormones have a positive effect on mood. And Prolactin is the hormone that inhibits pregnancy.
Birth Control/Delay of Menstruation
Breastfeeding is not a trustworthy form of birth control. However, one of the benefits of breastmilk is that when a woman exclusively breastfeeds, she will almost always have a delay in the return of menstruation. I don't think I got my period until 1 1/2 years after my son was born, and like I said a minute ago, I breastfed/pumped for 8 months.
Less Chance of Your Child Being Overweight Later in Life
When your child breastfeeds she is in control of how much she eats. Getting milk from the breast actually requires effort and also strengthens the oral muscles. As soon as she stops suckling, the milk stops coming. Mom doesn't even have to be paying attention. Unfortunately, most nipples used with bottles have large holes, and the milk just drips into the mouth without any effort. Thus it is easy to overeat when using a bottle.
I used to think it was an old-wives' tale that our stomach stretches. But it's not. So, if your baby gets used to drinking large amounts of formula, his stomach will stretch. This will set him up for overeating later in life. With breastmilk, the baby has to work harder and he gets to decide when it's time to stop.
A note about the size of a baby's stomach.
When I worked for WIC, one of the most common issues I dealt with was people overfeeding their baby. There is no way that a newborn should be drinking 6 ounces of formula. This was amazingly common. And they would wonder why their poor baby was fussy!
A newborn baby's stomach is about the size of a marble. It isn't until the baby is about 1 month old that the stomach is big enough to hold 4 ounces. My suggestion, if you are going to bottle feed, is to use a smaller bottle. That's what I did. I used a 2 ounce bottle for my son at the beginning. And I also picked nipples that had a tiny hole so that he had to work harder to get his meal.
More Benefits of Breastmilk
Reduced Risk of Tooth Decay
This is partly related to the fact that babies often fall asleep while eating. If they fall asleep while on the breast, tooth decay is not an issue. However, if they fall asleep with a bottle in their mouth, the sugars from the formula can cause cavities.
Lower Risk of Ear Infections
Another side effect of allowing a baby to fall asleep with a bottle in his mouth is increased risk of ear infections. The formula from the bottle can leak into the ear canal and result in ear infections. Not only that, but the vacuum created by sucking on the nipple can cause irritation. If you are bottle feeding, the best thing to do is
1) Make sure you baby's head is upright when feeding the bottle.
2) Don't put your baby to bed with a bottle. Hold him while feeding him.
2) Use a positive pressure nipple that is similar to breastfeeding, like this one.
Click here for another risk factor associated with bottle feeding.
COMMON MISCONCEPTIONS AND CONCERNS ABOUT BREASTFEEDING
Is it okay to breastfeed when I'm sick?
YES!!! In fact, if you continue to breastfeed while you are sick, your baby will be getting the antibodies your body created in response to the illness. As a result, your baby will be LESS likely to get sick. Isn't that COOL?!
Why is my baby jaundiced? Should I stop breastfeeding if my baby gets jaundiced? Is this normal?
Jaundice is a common condition in all newborns. However, it tends to be more common and to last longer in breastfed infants. Jaundice is a condition caused by high levels of bilirubin in the blood. Most infants with jaundice can continue to breastfeed as long as bilirubin levels are monitored and your child is otherwise healthy and feeding well.
If my baby gets gassy, do I need to stop breastfeeding?
No, usually there's a food in your diet that you can eliminate that will help with that.
According to BreastfeedingBasics.com, all babies are born with the “lactase” enzyme (the enzyme that digests the sugar lactose) in their intestine. So your baby is most likely not lactose-intolerant. Lactose intolerance usually doesn't develop until 3-4 years of age. Therefore, gassiness is probably the result of something else in your diet.
Let me know if you have any other questions about breastmilk and breastfeeding. Talk to you later! 🙂
Oh, I almost forgot, here is a DELICIOUS vegetable tomato soup my hubby made a few days ago. This is his specialty. Unfortunately, he didn't get a picture and I couldn't find one acceptable online, but suffice it to say it also looks delicious!
There are at least 5 reasons the color of fruit is important. Today, let's briefly discuss phytochemicals and their role in making fruits colorful.
In addition to giving beautiful colors to fruit, phytochemicals are key for optimal health. But, what exactly is a phytochemical?
Phytochemicals
Also called, “phytonutrients,” phytochemicals are important compounds found in all plants. Phytochemicals are what protect plants from fungus, germs, bugs, and disease. These compounds, though not currently considered “essential,” have been shown to have protective effects on humans as well. Five of the most well known phytonutrients are beta-carotenes, lycopenes, anthoxanthins, and anthocyanins.
Note that no fruit or plant contains only one type of phytochemical. The ones discussed are the predominant type found in particular fruits, and are discussed separately to keep things simple.
Beta-carotene
The pigment that makes the color of fruits, including mangoes and lemons, orange or yellow, is a form of vitamin A. Beta-carotene is part of the “carotenoid” family, which includes other phytochemicals to be discussed in more depth later. Beta-carotene is an antioxidant, and has been shown to have anti-aging and anti-cancer effects. As a source of vitamin A, Beta-carotene is also important for healthy eyes and skin.
Lycopenes
Lycopenes make fruit, such as watermelon and raspberries, red, and are also part of the “carotenoid” family. These pigments are excellent sources of vitamin A. Lycopenes are important for healthy eyes and skin, and are associated with reduced risk of cancer, especially prostrate cancer.
Anthoxanthins
These pigments are powerful antioxidants. Antioxidants are what protect us from environmental damage, damage from the sun, and from toxic substances such as second hand smoke. Antioxidants also help us to fight off infection and illness. Anthoxanthins are found in “colorless” or white fruits, such as coconut, apples and pears.
Anthocyanins
Anthocyanins give the color of fruit blue, purple and red, and are also powerful antioxidants. Purple and blue fruits are good for healthy brain, bones, and arteries. This is largely because of the presence of anthocyanins.
Chlorophyll
Is found in every green plant, because Chlorophyll makes plants green.
In basic biology, we learn that Chlorophyll is the chemical that gives plants the ability to convert carbon dioxide and water. A process known as “photosynthesis,” Chlorophyll is also what enables plants to receive the energy from the sun, and to produce glucose (sugar) and oxygen.
A particularly interesting thing about the Chlorophyll molecule is that it contains magnesium. Thus, ALL green plants contain magnesium. Here is a picture of the Chlorophyll molecule:
The “Mg” smack dab in the middle of the molecule is none other than magnesium. I think that is so cool! And for you techy types, the “Cs” are carbon atoms, which are the building blocks of carbohydrates. The “Ns” are nitrogen atoms, which are the building blocks of amino acids, which are the building blocks of proteins.
In addition to magnesium, green plants are high in vitamin A, C, B6, and fiber. Green fruits rich in these nutrients include green grapes, limes, and kiwi fruit.
Since limited research has been done on phytonutrients (though more is happening as I speak), there is still very little we know about what it is exactly that makes an orange or a raspberry healthier than a supplement that contains the known vitamins and phytonutrients.
Whole Food versus Supplements
This is why it is important to consume the whole food as much as possible. Supplements usually contain isolated nutrients in an attempt to target certain beneficial ingredients (and to make money). For example, you can buy Lycopene by itself in supplement form. While the lycopene supplement may have something good to offer, it is not the whole raspberry or tomato. So, there is no way it can be as good for you as the full tomato. Supplements are man-made, and raspberries and other fruits are made by our loving Creator. So, it is nearly always going to be more beneficial for you to eat the whole foods over the supplements.
As for encouraging your family to eat more fruits, and to get your preschoolers started, here is a simple and fun matching activity I think they (and you) will enjoy. Click here to see it.
This delicious, colorful fruit salad is sure to win the hearts of many including your kids.Though the original recipe is for everything to be mixed together, it's okay to serve fruits in separate bowls/plates for children with sensory issues or for toddlers and other young children.
Prep Time20 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
Course: Salad
Cuisine: American
Keyword: healthy, kid friendly recipes, recipes kids love
Servings: 4Servings
Calories: 172kcal
Author: Betty Crocker
Ingredients
4cupsCut up fruit4 different colors is best
2 tbspLime JuiceFresh is best
2 tbspHoney
1/4 teaspoonpoppy seedFound in Spice Aisle of most grocery stores
1teaspooncorn starch
Instructions
Just before adding dressing:Cut up 4 (four) cups of desired fruits.To make Dressing:Mix lime juice, honey, cornstarch and poppy seed in small saucepan. Heat, stirring constantly until mixture thickens and boils. Usually no more than 5 minutes. Cool 5 minutes.Toss dressing with fruit and serve. Recipe can easily be doubled or tripled as needed.
Notes
Fruit Combination ideas:Red apples, bananas, oranges, green grapesBlueberries, cantaloupe, honeydew, strawberriesKiwifruit, bananas, red grapes, pineappleStrawberries, blueberries, apricots, peachesNectarines, peaches, plums, strawberriesRaspberries, peaches, bananas, kiwifruit
Variety is so important for helping to ensure that your family is getting all of the nutrients available through foods. And it is extremely difficult to get some kids to eat more than a couple of different foods.
When Nathan was younger, he would eat cooked beans. However, as he's gotten older, it's been nearly impossible to get him to eat any kind of beans, even the Bush's Baked Beans he used to like. Regardless, I decided to have my husband cook some pintos in the Instant Pot for dinner this week.
Traditionally, I have put onion, salt, and white pepper in my beans for spice, based on my mom's recipe. I usually put olive oil in my pintos as well.
To be honest, when I decided to have pinto beans for dinner, I did not expect my son to eat them.
My husband is a garlic lover, and a hard core meat eater. So when he made the pintos on Monday, he added (a ton) of garlic and two slices of bacon. After tasting them, I'm thinking, “Nathan loves garlic, I should have him try these.”
This is especially important to me because I'm always searching for different high protein meals that are also inexpensive, and rich in other nutrients and fiber.
The results of my little experiment are that Nathan has eaten them for the last two nights without complaining. He won't actually admit he likes them, but eating them without having to be coaxed is all the evidence I need. So, if your child likes garlic, and you've had a hard time getting him or her to eat beans, I have an easy recipe for you!
And the good news is that 2 slices of bacon adds hardly any fat to the overall recipe. In fact, without cheese, 1 1/2 cup serving is only 127 calories! With cheese, 227 calories.
The first night, I gave Nathan a small serving of beans with cheese. The second night I got even more creative.
We had leftover breast meat chicken from the rotisserie chicken we got at Costco last week. I suggested that my husband make his awesome chicken and tomatoes (which Nathan has also eaten in the past–he will eat things like this as long as it's not spicy and as long as the tomatoes aren't obvious).
The second night Ron and I had chicken and bean tacos and Nathan had a chicken and cheese burrito with pintos on the side. (In the next post, I will add the recipe for chicken and cheese tacos).
It is so exciting to me when I can get my son to eat a greater variety of foods besides just mac and cheese!
Homemade Pinto Beans with Minced Garlic and Bacon (or Olive Oil)
Prep Time20 minutesmins
Cook Time6 hourshrs
Soaking6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Main Course
Cuisine: American, Mexican
Keyword: adhd diet, autism diet, beans, easy, frugal, healthy, high protein, kid friendly recipes, pinto, recipes kids love
Servings: 101/2 cup
Calories: 127kcal
Author: Deborah Hanyon, MPH, RDN, ACE-CHC
Ingredients
2slicesBaconCenter Cut is Leanest
1/2 onionOnionabout 1/2 cup
1tbspMinced GarlicWe use the jarred garlic; if using fresh, 3-4 cloves, depending on size
1poundDried Pinto Beans
8cupswaterJust enough to cover the beans
Instructions
Put dry beans in bowl and cover with water. Soak overnight, or about 6 hours. Drain and rinse beans and put into Slow Cooker or Instant Pot. Cover with water, add bacon or olive oil, onion, and garlic. Turn on slow cooker or Instant Pot. If using slow cooker low setting, it usually takes about 6 hours for beans to be tender and ready to eat. If you use the high setting of slow cooker, the beans should be done in 3-4 hours. But it will depend on the crock pot. If you use the Pressure Cooker setting on the Instant Pot, beans should be done in 30-60 minutes. Makes 10 1/2 cup servings
Notes
This easy, inexpensive recipe is an excellent source of protein, folate, magnesium, fiber and B vitamins. And my son likes it.I bet yours will too!Top with shredded cheese for extra protein, calcium and FLAVOR! (1/4 cup shredded cheese = about 100 calories)
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The “Mg” smack dab in the middle of the molecule is none other than magnesium. I think that is so cool! And for you techy types, the “Cs” are carbon atoms, which are the building blocks of carbohydrates. The “Ns” are nitrogen atoms, which are the building blocks of amino acids, which are the building blocks of proteins.
Kid-Friendly Pinto Beans Recipe
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