In einer eMail vom 9-10-2004 18:55:45 West-Europa (zomertijd) schreibt [log in to unmask]: In my non-La Leche League life I'm a Lab Tech doing medical research. I happen to do lots of work with various proteins. Anytime there are bubbles present from shaking, proteins have been broken down. If I ran two samples on an electrophoresis gel - one mixed by gentle swirling and one by vigorous shaking, the gently swirled sample would be more likely to give me a nice clean band while the shaken sample would probably give me multiple bands in that lane. So, yes, it has been tested in "controlled laboratory circumstances". Hope this makes sense. ************ Yes, that makes sense and it is what I was looking for. Thank you! Never found a good explanation, so it kept looking as one of those "every knows ..." stories. Now, ofcourse, the next question is: how bad is it if proteins break down. It is said that for premies it might be a pro, because it's more easily digested, but it would deactivate some of the protecting properties of human milk. Warmly, Gonneke van Veldhuizen, Dutch IBCLC in Germany *********************************************** To temporarily stop your subscription: set lactnet nomail To start it again: set lactnet mail (or digest) To unsubscribe: unsubscribe lactnet All commands go to [log in to unmask] The LACTNET mailing list is powered by L-Soft's renowned LISTSERV(R) list management software together with L-Soft's LSMTP(R) mailer for lightning fast mail delivery. For more information, go to: http://www.lsoft.com/LISTSERV-powered.html