Hello, I'm another mom with excess lipase.
I have a question about what this excess lipase does to ebm--when they say that it breaks down the fats, does that mean that the ebm is less fatty/has less calories? Would I see less cream on the top when it separates in the refridgerator?
I'm afraid that I have to join this sad club. I've just read through all 30 pages of this thread. Thank you so much for all of the great information. I plan on doing some experiments with scalding this weekend to see just what I'm dealing with.
My question for all of you is: How do you deal with the depression of not being able to use your frozen milk stash? I am really really REALLY upset.
I have 4 months worth of milk in my freezer. I am sure I have over 400 oz of frozen milk and I am just SICK about this.
I have contacted a milk bank to see if they will take it. Knowing that someone can use it will help a little, but it won't be able to take the pain away...
I've written about my experience with excess lipase on my blog. Please check it out if you also struggle with excess lipase. I would love to swap scalding tips or tips on what to do with the yucky tasting bm if anyone has some.
I have an old first years quick serve bottle warmer that i used with my 8 yr old. Does anyone have the details on how much water I need to use to scald my breastmilk to deactivate lipase?
I had planned to do 3oz at a time. What temp does it need to get up to in the warmer? Does it need to bubble when you do it in a warmer or just get or stay at a certain level?
Cooking stuff. Probably near other small cooking / kitchen things. Our Target has a wall with things like measuring cups and spatulas and things like that. If not obvious I'd just ask.
Lynn
DS1: bf 7/2006 -> 4/2009; multiple food allergies
DS2: bf 9/2009 -> ???; multiple food allergies Breastmilk Donor - http://hmbana.org/index/donatemilk Click HERE to learn about baby led solids (BLS) / baby led weaning (BLW)