Diane asks - why avoid shaking milk?

Shaking milk (and boiling, freezing) breaks up the shaped molecules of the
protective proteins, leaving only the pieces - the amino acids - the parts.
Lactoferrin, lysozyme, and other protective components work their
protection when they are in their original shaped molecular structure. Even
broken up, the amino acids are still really good stuff and are digested.

Imagine a set of pop-beads assembled into a necklace or bracelet. When the
beads are acting as a bracelet or necklace, they are doing their job as
protective elements. When you break apart the beads, you have in your hand
many individual chunks of amino acids which are then digested. Two
functions for the price of one, so to speak.

With ABM, you only get the individual beads, never the necklace or
bracelet.

Linda J. Smith, BSE, FACCE, IBCLC
Bright Future Lactation Resource Centre
Dayton, OH USA
http://www.bflrc.com