Why Breastfeed?
One of the very first decisions new parents make is how to feed their newborn. Many health professionals agree that the ideal method is breastfeeding, though for some women this is not the best choice for physical, health, or personal reasons. For some mothers, breastfeeding is an easy transition. For others it may take some time and patience before the process is a smooth one. It is perfectly normal for it to take some time and practice. A lactation consultant should visit you in the hospital to help you get started.
The American Dietetic Association (ADA) and the American Academy of Pediatrics (AAP) both recommend that babies be breastfed exclusively for the first four to six months of life and then breastfed with complementary foods for at least twelve months.
Benefits of Breastfeeding
Even though breastfeeding is not your only option, there are many benefits to using this method to nourish your newborn in the beginning. Breastfeeding can aid in the physical, emotional, and practical needs of both the baby and the mother. Other benefits include these:
The infant is able to eat on demand without any trouble. When the infant is hungry, the milk is ready instantly without any measuring, mixing, or warming of bottles.
There is no concern over proper sterilization.
Breast milk is easy for babies to digest, so there is less spitting up.
Breast milk is rich in antibodies that can help protect the baby from intestinal, ear, urinary, and lower respiratory-tract infections, as well as pneumonia.
If breastfeeding is continued through at least the first six months of life, it can help decrease the risk of the baby's developing food allergies.
In babies with a family history of food allergies, breastfeeding can help lower the risk of developing asthma and some skin conditions.
The quality and the quantity of fat in breast milk tends to be more nutritious than the fat found in most formulas.
Breastfeeding is less expensive than formula feeding.
New studies indicate that breastfed infants may be less likely to become obese later in life and therefore less likely to develop diabetes.
Women who breastfeed usually return to their pre-pregnancy weight more quickly, and the uterus also returns to its normal size more quickly.
Breastfeeding can help reduce the risk of ovarian cancer and, in pre-menopausal women, breast cancer.
How the Body Produces Breast Milk
During pregnancy, the body naturally begins to prepare itself for breastfeeding. In the first few days after birth, a woman's body produces a fluid called colostrum. This is the first milk that the infant receives. Colostrum is a thick, yellowish substance that is produced just prior to the flow of breast milk. It contains antibodies and immunoglobulins, which help protect the newborn from bacteria and viruses and help to prevent the infant's immature gut from becoming infected. Colostrum is high in protein, zinc, and other minerals and contains less fat, carbohydrates, and calories than actual breast milk.
Between the third and sixth day after birth, colostrum begins to change to a “transitional” form of breast milk. During this time, the amounts of protein and immune factors in the milk gradually decrease while fat, lactose, and calories in the milk increase. By about the tenth day after birth, the mother begins to produce mature breast milk. One of the special qualities of breast milk is its ability to change to meet the needs of your growing baby throughout the course of breastfeeding.
The size of breasts is not a factor in how much milk a mother produces. Instead it is the infant's feeding habits that control milk production. In other words, the more a woman breastfeeds her infant, the more milk her body will produce.
The Nutrition of Breast Milk
At this point, human breast milk provides the most optimal nutrition for infants. Breast milk seems to have the perfect balance of carbohydrates, fats, and proteins as well as vitamins and minerals that the infant needs. Breast milk contains just enough protein to keep from overloading the baby's immature kidneys. The protein in breast milk is mostly in the form of whey, which is what helps to make it easily digestible. The fat in breast milk is also easily absorbed by an infant's digestive system. Breast milk provides liberal amounts of vital essential fatty acids, saturated fats, triglycerides, and cholesterol. It contains long-chain polyunsaturated fatty acids that are essential for proper development of the central nervous system. Breast milk is relatively low in sodium and provides adequate amounts of minerals such as zinc, iron, and calcium, which reduce the demand for these nutrients from the mother.
Breast milk contains large amounts of lactose, or milk sugar. Lactose is utilized in the tissues of the brain and spinal cord and helps to provide the infant with energy. Breast milk contains only a small amount of iron, but the iron is in a form that is readily absorbed. Fifty percent of the iron in breast milk is absorbed, compared with only 4 to 10 percent of the iron in cow's milk or commercial infant formula.
