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Friday, March 31, 2006



I have excess lipase as well, but I never knew until I tasted some babyfood I had mixed with milk just a few days old, so Jamie was well over 6 months old and had been drinking nasty milk for some time. I did some experimenting and found the biggest taste issue with milk that had sat at room temp for a period of time. If I froze it directly it was fine, and was pretty good if it went into the refrigerator first.

I could never give him that milk straight after that - I mixed it with fresh until it was gone and you could barely taste the nastiness. It was much too much to toss, especially since it didn't bother him.


I have the excess lipase too. My daughter took it until she was around 6 months old. By that time she was eating enough solids to start to develop her tastes, I think, and she realized it was gross, so she started rejecting it. My husband and I tried all these little 2 ounce samples, freezing some immediately, scalding some, then freezing, not freezing and using within 24 hours, etc. Scalding was the only thing that worked for me. That said, scalding can kill some of the good enzymes, so that kind of sucks. But I figured scalded milk was still better


Ooh, another thing about freezing. I think freezing directly worked for us because we have a deep freeze. With a freezer on top of the fridge you run into issues with temp control. The freezer cycles, plus opening and closing the door, cause enough of a fluctuation in temp that milk with excess lipase can go off, even if frozen directly.


I have excess lipase too, and almost threw a bunch of milk away after they were born until I did some research. The funny thing is, neither of my twins care at all. They've always taken regular bottles of EBM in addition to breastfeeding (which worked well for us), and don't care that it smells rank. It doesn't hurt them any, and I've never needed to scald it. Now, I will blame myself if they grow up with a taste for sour milk, but maybe they'll just be all classy-like and have a fondness for stinky French cheeses...
I'm glad for you that Miriam is flexible!


My older daughter wouldn't take a bottle at all. I tried at 4 weeks and she said, "Nope, no way." I nursed her until she was 20 months old and it was tricky working around feedings when I went back to work part time for a few months.

My younger daughter I gave a bottle the first day home -- as a precautionary measure! I also ended up weaning her way earlier than planned, however, and to this day I wonder if the bottle was part of the problem. She was born "tongue-tied" (with a close frenulum) and it didn't interfere with her nursing in the beginning. At about 4 months she started getting really fussy about 1/2 hour after a feeding and would wake from her PM nap after only 30 minutes or so and be inconsolable. I would try to nurse and she would flail and scream and it was just horrible. Finally, after about a week of this, I popped a bottle into her mouth and she sucked down 8 ounces and slept for 2 hours, and did so every day the rest of that week.

I never had any luck pumping -- and had even gotten an electric pump this time. I just quit trying with my first, but dragged out all my equipment for my second to see if I could pump and bottle feed her instead. I couldn't get more than an ounce or two at a time, so eventually, at 6 months I weaned her to formula.

The theory I'm going with is that as she grew she needed bigger feedings and maybe the combination of her tongue issue and maybe my breasts being hard to nurse (hence the poor pumping action) she just couldn't get enough.

The other theory is that I just gave up too soon. I like to think that's not the case.

Happy freedom to you!


I'm going to disagree with you, Kateri on the idea that your ambivalence about having Naomi take a bottle had anything to do with it. It sounds like another way to blame the mom for something not going the way it "should."

I've also got two counterexamples: I was extremely ambivalent about giving my first son a bottle. He sucked it right down at 7 weeks, and I cried. With my second I knew how much easier it would make things and that it wouldn't make us any less close, so I started him at a little over two weeks, and he wouldn't take one (to this day he will only take one from one person, our excellent babysitter, and even then only sometimes, when the moon is full and it's an even-numbered day).

FWIW, my mom (LLL leader in the 70s) thinks babies who won't take bottles are also babies who would have had nipple confusion. It's just another theory, but it comforts me (and puts no blame on the mother).

I think I might have that lipase problem, too, but it's not an issue for me since I don't pump for this child, and the first one never complained.


I actually agree with you, Moxie. I would never tell another mother that her ambivalence torpedoed her bottle efforts, yet that's what I tell myself. Naomi was totally opposed to the bottle, and while constantly working with her might have turned her into one of those babies who takes an ounce or two under extreme duress, she never would have gone easily back and forth.

Bears mommy

Me too! I would put my milk in the fridge and less than 12 hours after I pumped it stank! And my son would NOT take it no matter what I did. He has always been a coinsure of good food, even now if it doesn’t taste exactly right he won’t eat it. Anyway I could never freeze my milk (I threw so much away) so I would pump right before I left and put the bottle straight into the fridge and then have my mom or husband (my only babysitters) give it to him within a few hours of my leaving. That was my only way to get out.

I really would like to know how do you scald your milk?


Bear's mom,
Right after pumping, you heat it in pan on the stove until the edges of the milk start to bubble just a tiny bit and steam is coming off of it--not boiling yet, but just before it boils. Then you can freeze it and it never takes on the bad smell/taste. Heating inactivates the lipase enzyme, which breaks down fatty acids in your milk and can make the milk smell and taste kind of strongly soapy like lye or something, or even give it a metallic smell/taste. I tried not to overdo the scalding, because it destroys other good enzymes too, not just lipase, but I figured the nutrition was still good, even if some of the enzymes were gone.


I'm very late to the Kateri party, but this post is very helpful. I think it explains my son's refusal to drink a couple bottles! I hope you don't mind I linked to this in a recent post. :)

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