On several occasions we have commented that breast milk is an intelligent liquid that adapts to the needs of the baby according to its nutritional needs and its stage of growth. It is the best food we can give our baby from birth to at least two years, as recommended by the WHO, since breast milk is much more than food .
At first glance, breast milk is a mixture of fats, proteins and sugars capable of feeding the newborn, but there is much more. It also includes other extra ingredients that contribute to the development of children and that researchers continue to discover.
How is breast milk made?
The first milk: colostrum
During the first days of breastfeeding, the milk produced by mothers is called colostrum and is essential to nourish and protect newborns. This milk is characterized by being dense and viscous and by its yellow or orange color .
During this first stage, milk contains more than 1,000 proteins and amino acids that not only contribute to the growth and development of babies, but also activate their immune system and protect their neurons . In addition, it has high levels of antibodies, white blood cells and stem cells (living cells) that strengthen the immune system and contribute to the development of organs, protecting it from diseases and infections .
The components of colostrum also include more than 200 oligosaccharides, important for the baby’s gastrointestinal tract, acting as prebiotics in the intestines of newborns to prevent infections from reaching the bloodstream and reducing the risk of brain inflammation.
It should be noted that this first milk is very rich in minerals and vitamins A, E and K, which help the body to function properly and help the formation of teeth and bones .
Second and third week: transition milk
Between two and four days after delivery, the baby’s consumption of milk increases, also increasing the amount produced by the mother. On the third day, the baby will consume 300 to 400 ml of breast milk every 24 hours , and by the fifth day, his consumption will increase to between 500 and 800 ml. This change is called the “rise” of the milk and is the stage prior to mature milk.
This transition milk, which is produced between days 5 and 14 after delivery , is characterized by being creamier in color and texture, and although it maintains all the properties of colostrum, the levels of fat, calories and sugars – especially lactose – are much older, contributing to the development of the nervous system, brain and eyes.
From the fourth week: mature milk
By the time the baby is four weeks old, the milk is fully mature. This milk has lower concentrations of proteins, minerals and vitamins than colostrum but adds a large number of bioactive components: hormones, which not only contribute to the proper functioning of tissues and organs, but also to the regulation of appetite, sleep patterns or to the reinforcement of the maternal bond; immunoglobins, which neutralize bacteria and viruses; or enzymes, responsible for accelerating the body’s chemical reactions, allowing, for example, the absorption of iron.
Likewise, more than 1,400 micro RNA molecules regulate the baby’s genetic expression and strengthen its immune system , in addition to contributing to the remodeling of the mother’s breast.
Finally, it should be noted that the density and creaminess of the milk when breastfeeding also varies gradually during each feeding, being at the beginning much less fat than at the end due to the displacement of the milk and the emptying of the breast.
In addition, after the first six months of breastfeeding – and even if the baby begins to eat solid foods – breast milk will still account for 93% of the accumulated daily calories and approximately half between 11 and 16 months of life of the baby, so, following the WHO recommendations, feeding with breast milk can be prolonged up to two years, supplemented with other foods.
Via | Medela
