Laurie:  You raise a good point about the decrease in nutritional value in
human milk if it's boiled.  I couldn't find anything about boiling, but
the Riordan and Auerbach "brown bible" has an excellent section in their
chapter entitled "Issues in human milk banking" where they describe which
constituents of human milk are destroyed and which are preserved with
Holder pasteurization (rapidly heating the milk to 62.5 degrees Celsius
and holding at that temp for 30 minutes).

In brief, survival of macrophages was 0-78%; IgA 39-100; IgG 66-86; lipase
45%; lysozyme 61-105%; lactoferrin 27-44%; lactobacillus bifidus growth
factor - stable; nonimmunoglobulin - stable.  A few others were mentioned,
some totally destroyed, others stable.  As for other nutrients, vitamins
A, D and E, riboflavin, niacin, biotin were virtually completely
preserved, whereas Vit C had 65-90% survival, folic acid 60-69%, thiamin
65-100%, and B6 88-105%.  Epidermal growth factors were stable, as were
fatty acids.

We drink pasteurized cow's milk and accept whatever nutrient loss might
have occurred in the processing.  All things being equal, boiled human
milk is probably still way ahead of abm, IMO.  Regards, Alicia.