That concept was presented by biochemist Sylvia Rumball at an ILCA
conference some years ago. When I wrote to her for the citation, she replied
something to the effect that "every biochemist should know that - it's a
fundamental principle." Therefore I've never pursued it further.
I would really like to hear more about this concept.
Linda J. Smith, BSE, FACCE, IBCLC
Bright Future Lactation Resource Centre Ltd
6540 Cedarview Ct, Dayton OH 45459
937-438-9458 / fax 937-438-3229
www.BFLRC.com
-----Original Message-----
From: Lara [mailto:[log in to unmask]]
Sent: Monday, July 10, 2006 1:25 AM
Subject: Shaking expressed milk "denatures" proteins
There is an unreferenced story popular in expressed-milk circles that
shaking milk denatures proteins and breaks cells open (ordinary
shaking, to mix cream back in, not vigorous shaking-to-foam-stage).
One example of this is here:
http://www.bflrc.com/ljs/breastfeeding/shakenot.htm
The tale certainly serves a valuable social purpose - to
differentiate mother's milk as a living, precious tissue, compared to
powdered artificial food product. But how true is it, on a scientific
level?
Are there any reference for ordinary brief hand shaking having
adverse effects on the substances in mother's milk? Several
scientists (including my partner, a genetic scientist who works with
proteins, RNA, DNA and cell cultures) say that this proteins and
white cells are simply not that fragile: that ordinary shaking is not
going to denature proteins down to amino acids, nor lyse living
cells. Another poster has made the point that if proteins and cells
were that fragile, we'd start to denature every time we jumped up and
down.
The scientist in me wonders, if this story is true, why people with
multiply allergic children are charged a fortune for hydrolysed
formula when all the companies would need to do to break proteins
into amino acids is give ordinary formula a good shaking.
I'd appreciate any solid references on this, or any possible origins
of the warning.
Lara Hopkins
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