How to get rid of high lipase taste in breastmilk?

Understanding High Lipase in Breast Milk
For breastfeeding mothers, the experience of pumping and storing milk is often accompanied by the joy of providing nourishment to their babies. However, some mothers encounter a frustrating issue: high lipase activity in their breast milk, which can lead to an unpleasant taste and smell, often described as soapy or metallic. This phenomenon can result in babies refusing to drink the milk, leaving mothers concerned about their ability to provide adequate nutrition.
What Causes High Lipase Taste?
Lipase is an enzyme naturally present in breast milk that helps break down fats, making them easier for infants to digest. While this is beneficial, excessive lipase activity can alter the milk’s flavor and aroma over time, particularly after it has been stored. Mothers may notice that their pumped milk develops a soapy or rancid taste, which can be disheartening, especially when they have a significant stash of milk that their baby refuses to consume.
Strategies to Mitigate the High Lipase Taste
Fortunately, there are several effective strategies that mothers can employ to manage high lipase levels in their breast milk:
1. Scalding the Milk: One of the most effective methods to deactivate lipase is to scald the milk before freezing it. This involves heating the milk in a clean pan on the stove until it reaches just below boiling point, then cooling it quickly before storage. This process can significantly reduce the chances of the milk developing an off-putting taste.
2. Mixing with Fresh Milk: If you already have a supply of high-lipase milk, consider mixing it with freshly pumped milk. This can help mask the soapy taste and make it more palatable for your baby. The Centers for Disease Control and Prevention recommends cooling the freshly expressed milk before combining it with the stored milk .
3. Flavoring the Milk: Another creative solution is to add a few drops of alcohol-free vanilla extract to the milk. This can help improve the flavor and make it more appealing to your baby.
4. Testing and Monitoring: If you suspect high lipase activity, conduct a simple taste test by pumping a small amount of milk and storing it for 24 hours. If the taste changes significantly, you may want to adopt the scalding method for future batches.
5. Storage Practices: While freezing does not prevent lipase activity, proper storage techniques can help. Always ensure that milk is stored in clean, airtight containers and used within recommended time frames to maintain freshness.
Conclusion
Dealing with high lipase in breast milk can be a challenging experience for nursing mothers. However, by understanding the causes and implementing practical solutions, mothers can continue to provide their babies with the essential nutrition they need. Whether through scalding, mixing, or flavoring, these strategies can help ensure that your milk remains a cherished source of nourishment rather than a source of frustration.

When does high lipase milk start to taste bad?

Yes, breastmilk that has high lipase will taste soapy/metalic/gross, but for some women it happens over a certain amount of time (anywhere from 12-48+ hours), or can happen when freezing breastmilk.

How can I change the taste of my breast milk?

Choose a variety of whole grains as well as fruits and vegetables. Eating a variety of foods while breastfeeding will change the flavor of your breast milk.

What happens if I eat too much sugar while breastfeeding?

If the mother consumes a diet low in diverse nutrients but high in processed foods or sugars, the infant is highly likely to develop childhood obesity or even type 2 diabetes.

How do you get the lipase taste out of breast milk?

Scald your breastmilk to reduce high lipase.
Heat until it reaches 180 F, you’ll see little bubbles around the edge of the milk in the pan (do not boil!). Once you reach this temp, remove the milk from the heat, cool and store as quickly as possible.

How to reduce lipase levels?

The best way to lower lipase levels is to treat the underlying condition that is causing it. If you have pancreatitis, your doctor will likely prescribe medication to help reduce inflammation and pain. They may also recommend lifestyle changes, such as eating a low-fat diet and avoiding alcohol.

How can I lower my lipase naturally?

How to lower lipase levels

1. intravenous fluids.
2. medications to manage pain.
3. not eating for a recommended period and then starting a bland diet.

Can you add vanilla to high lipase breastmilk?

You can start by masking the taste by adding a few drops of alcohol-free vanilla extract to the milk, or mixing the thawed milk with freshly pumped milk. Keep in mind, the Centers for Disease Control and Prevention advises you cool freshly expressed milk before combining it.

How long does lipase stay in breastmilk?

If you do have excess lipase activity in your breast milk, you might notice a difference in its smell and taste about 12 to 14 hours after pumping and storing, although others might not notice changes until days later. Some possible changes include: Milk that has a soapy smell or taste.

How do you lower lipase in breast milk?

***Per Lawrence & Lawrence, bile salt-stimulated lipase can also be destroyed by heating the milk at 144.5 F (62.5 C) for one minute (p. 205), or at 163 F (72 C) for up to 15 seconds (p. 771).

How do you sweeten high lipase milk?

It is important to know that this milk is still safe and nutritious. Strategies to manage high lipase breast milk include scalding freshly expressed milk to deactivate the lipase or mixing stored breast milk with fresh breast milk, formula, or a small amount of vanilla extract to make the milk more palatable.