Diane wrote:

> Why would that make a difference?  I picture the fat in our milk as
> sticking to the alveoli, just as cream might stick to a sponge (and I
> don't remember who I got this from).  Squeeze the sponge lightly  
> and the
> lower fat milk runs out.  Keep squeezing, and the more reluctant fat
> eventually gets squeezed out as well.

This is described in Michael Woolridge's chapter, "Baby-Controlled  
Breastfeeding: Biocultural Implications" in Patricia Stuart-Macadam  
and Katherine Dettwyler's book, Breastfeeding: Biocultural  
Perspectives," published in 1995.  The image of the sponge is on page  
238 as part of a footnote describing the 1954 research of F.E. Hytten.
It is an image that has stuck in my mind as well.  It's very possible  
Michael Woolridge also described it in the ILCA lecture you  
attended.  It's an image that mothers can visualize very well.

Anne Altshuler, RN, MS, IBCLC
in Madison, WI, where tonight we will be breaking our previous record  
(of 76.1 inches) for the most snow in one winter season! 

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