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Date: | Sun, 16 Aug 2009 01:52:51 -0400 |
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Haven't seen any studies on refreezing breast milk.
But the meat counter does note when fish has been previously frozen so you will cook it very soon and NOT re-freeze it. I think it's a quality of the food kind of thing: less nutritional value poor flavor. But never heard that re-freezing food (or milk?) ever made it contaminated or "bad" to eat.
Maybe the butcher will have that information - or HMBANA - or your County Health Dept - or?
Phyllis
---- [log in to unmask] wrote:
=============
Does anyone know if there are any studies that have been done on
breastmilk that has been frozen, thawed, and then refrozen?
*Everyone* says, "never refreeze breastmilk." I want to know why. Is
this just because we've always been told if the meat thawed, don't refreeze it
-- because why?
Have you ever gone to the grocery store and looked at the fish? A lot of
the fish was "previously frozen." Do you take that home and refreeze it?
So why can we do that with fish and not breastmilk -- or hamburger -- or
peas?
Is not refreezing breastmilk evidence based practice or common practice
just like we know that if a mom eats cabbage/broccoli/spicy foods the baby
will get gas? Or that breastfeeding babies HAVE to be burped. (When was the
last time you saw a mother cat whap their kittens on the back after a
feed?)
If your choice is breastmilk that has thawed and been refrozen, or formula
-- which would you choose?
Jan Barger, RN, MA, IBCLC, FILCA
Lactation Education Consultants
_www.lactationeducation.com_ (http://www.lactationeducation.com/)
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--
Phyllis Adamson, IBCLC, RLC
Glendale, AZ.
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