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Date: | Mon, 10 Jul 2006 13:24:51 +0800 |
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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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