In einer eMail vom 9-10-2004 18:55:45 West-Europa (zomertijd) schreibt
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In my  non-La Leche League life I'm a Lab Tech doing medical research.
I happen to  do lots of work with various proteins.  Anytime there are
bubbles  present from shaking, proteins have been broken down.  If I ran
two  samples on an electrophoresis gel - one mixed by gentle swirling
and one by  vigorous shaking, the gently swirled sample would be more
likely to give me  a nice clean band while the shaken sample would
probably give me multiple  bands in that lane.

So, yes, it has been tested in "controlled  laboratory circumstances".

Hope this makes  sense.



************
Yes, that makes sense and it is what I was looking for. Thank you! Never
found a good explanation, so it kept looking as one of those "every knows  ..."
stories.
Now, ofcourse, the next question is: how bad is it if proteins break down.
It is said that for premies it might be a pro, because it's more easily
digested, but it would deactivate some of the protecting properties of human  milk.

Warmly,

Gonneke van Veldhuizen, Dutch IBCLC in  Germany


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