Breast milk, more specifically human milk is the most natural and perfect food for normal growth and
healthy development of infants. Breast milk is produced by the breasts (or mammary glands) of a human female for her infant offspring. Milk is the primary source of nutrition for newborns before they are able to eat and digest other foods; older infants and toddlers may continue to be breastfed, either exclusively or in combination with other foods. Breast feeding reduces risk of infections. Breast feeding helps in retraction of the uterus.
The milk produced in first few days is
called colostrums. Colostrum is yellow colour as it contains high
levels of beta carotene, that is the same fluid that leaks from the breasts during pregnancy. Colostrum also contain good amount of zinc
and vitamin E that provide passive immunity to the baby (the baby's immune system is not fully developed at birth). Colostrum also helps the newborn's digestive system to grow and function properly. Nutritive value of 100 ml colostrums is 58 calories,
3.7 g of protein, 2.9 g of fat and 5.3 g of carbohydrates.
After 3 to 4 days, breasts will begin producing milk that is thin, watery, and sweet. This quenches the baby's thirst and provides the proteins, sugar, and minerals that the baby needs. Over time, the milk changes and becomes thick and creamy. This satisfies the baby's hunger.
Foremilk, the milk released at the beginning of a feed, is watery, low in fat, and high in carbohydrates relative to the creamier hindmilk, which is released as the feed progresses. The breast can never be truly "emptied," since milk production is a continuous biological process.
The level of Immunoglobilin A (IgA) in breast milk remains high from day 10 until at least 7.5 months post-partum.
The World Health Organization recommends exclusive breastfeeding for the first six months of life, with solids gradually being introduced around this age when signs of readiness are shown. Supplemented breastfeeding is recommended until at least age two and then for as long as the mother and child wish.
Breast milk
contains appropriate amounts of carbohydrates, protein and fat. It
also provides the digestive proteins, minerals, vitamins and hormones
that infants need. Breast milk contains antibodies that fight against
germs and infections. Breast milk contains taurine an amino acid is
important to the brain development. It also contains cholesterol which
is needed to make nerve tissue in the growing brain. It is high in
lactose, which is broken down in the body into glucose and galactose;
galactose is a valuable nutrient for brain tissue development.
Breastfeeding also provides health benefits for the mother. It assists the uterus in returning to its pre-pregnancy size and reduces post-partum bleeding, as well as assisting the mother in returning to her pre-pregnancy weight. Breastfeeding also reduces the risk of breast cancer later in life.
