The breast milk has many advantages, such as a great protection against the infections, not to mention the special relationship that it creates between mother and child. Even if the bottle seems more practical, breastfeeding has many advantages for the baby.

It has long been known that breastfed children are more resistant to infections (gastroenteritis, ear infections, etc.) than others. Several immunological and non immunological mechanisms are opposed to microbial growth in milk. The immunoglobulins are proteins endowed with an anti-infectious shield which was identified in the milk of many women. These antibodies are directed against staphylococci, streptococci, pneumococci, etc. They are obviously related to infections against which the mother has been vaccinated (polio, tetanus …) or spontaneously immunized. Their action is purely local in the intestine. The lactoferrin is a substance contained in the breast milk that inhibits the growth of several microorganisms, exerts a bactericidal action on certain bacteria and determines the iron essential for bacterial growth.

Breastfeeding benefits for the babyThis immunological mechanism is coupled with a biological device. The digests of human milk are characterized by a high rate of lactose, low protein concentration and low phosphorus content. This explains the speed of intestinal transit and also the importance of acidic residues in the colon. The human milk contains a protein, alpha-lactalbumin, which is thought to be a potent antitumor agent.

The allergy preventive effects of breast-feeding in populations at risk have been demonstrated by several authors. The protective effect or rather suspension of maternal milk on a possible allergic condition of the baby (atopic dermatitis, eczema, and digestive disorders) also depends on the diet of lactating women. The latter should indeed remove her feeding a number of foods (milk, fish, eggs, citrus fruits, peanuts) so that the effects in children are significant. The difficulty in demonstrating the protective effect of breastfeeding indicates that it is, in itself, very inadequate to prevent future events of allergy, allergens other than those in formula, even the allergenic food, may be involved in the occurrence of these.

The composition of milk varies during lactation. We distinguish the colostrum (first day to the 6th day), the transitional milk (6th to 14th day) and the mature milk after the 14th day. The human colostrum has a very particular biochemical profile, with low lactose and fat, but it is very rich in minerals, proteins and oligosaccharides.

The breast milk prepares your baby for the great diversity of tastes he will encounter during life. Because it is constantly changing its flavor, it sometimes tastes spicy, sweet, nutty and so on, thus being a gentle introduction to the variety of tastes of the foods.

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