A lovely mom asked about her pumped milk, which, very quickly, within 
hours, took on a "rancid" smell and taste.  We discussed possible issues 
with lipase, and about heat-treating to inactivate the enzyme.  (I try 
to point out the positive -- that the milk hasn't gone bad, as in 
bacterial contamination, and that the enzyme causing the trouble, under 
ordinary circumstances is a good thing, making her milk more easy for 
the baby to digest).  She asked if any dietary changes would make a 
difference.  I didn't have any helpful suggestions, but did say that if 
she did any experimenting with changes in her diet, I'd love to get any 
feedback from her.

She reported back,  a couple weeks later, that she dropped the prenatal 
omega supplements she'd continued to take postpartum, and was pleased 
that she can now store the milk for about 3 days before there are 
noticeable changes.

Of course, this is just a sample of one, but it seemed worth throwing 
into this forum for consideration, and maybe for further exploration.  
So many women are taking all sorts of omega fats -- and perhaps not all 
supplements are created equal, or too high a dose causes problems.  
Maybe it's not even an excess lipase issue, but some change in the fat 
profile that makes milk more ready to breakdown.  Just pondering here.  
Healthy fats are important, but I think we are just learning about how 
complex a science nutrition is.  

 The ingredients listed on the brand she mentioned include DHA and EPA 
from fish oil concentrates (anchovy, sardine, mackerel)-- sound pretty 
smelly right there!  and , linoleic, gamma-linoleic, and oleic acid from 
borage seed oil.

As I said, just tossing this out there.

Margaret Wills, LLLL, IBCLC, Maryland, USA

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