I had no idea that non-manual breast pumps haven’t even been around as long as computers. For as much of a frustration as my friends go through to pump their milk at work, I can’t imagine the pain and time it took to get breast milk through suction or hand-pump devices.
Druggist’s Ready Reference, issued by Morrison, Plummer & Co., importers and jobbers in drugs. 1887.
Hello everyone. So I’ve decided to start selling my breast milk to anyone who is interested ♥️ so DM me for prices and more info non-smoker, non-alcoholic.
Kinda fucked up and nasty how vampires drink blood, imo. Like. Pepsi costs a dollar seventy five
Hospital
Not me I’m paying a dollar seventy five. At the hospital
I feel like we’re getting off topic
So is pepsi if you steal it?
Because it’s only a dollar seventy five
Why in God’s name would a vampire drink pepsi
Why would anyone drink Pepsi?
Huh?
That’s why I’m not a fan of the sexy vampire trope.
1. It’s overused and supports the current status quote of typical vampire supremacy:worshiping rich folk.
2. Vampires prey upon humans and therefore symbolize capitalists preying on the working class.
3. Werewolves are much sexier imo.
am I having a stroke????
you might want to go to the hospital then
I hear the Pepsi is cheaper there
Wow, she IS a jolly good fellow
*employs the cockroaches*
Follow me for more! I’m just a fifty year old woman who loves memes! Proud mother, proud slut, just a lil’ mama cooking up some mischief! Inbox is always open!
You want your milk right now? Sweetie it’s much too early, I’m busy cooking. No whining baby, you know nursing time is always after dinner. Honey, there are freshly pumped bottles of mommy milk in the fridge, why don’t you take one of those for now? Here, I’ll warm one up for you so it’s just like when you suckle.
That’s my sweet son, no more complaining. Now take your bottle and drink up on the couch. Mommy will let you nurse all night, ok sweetie pie?
By lifeisahighway | 05/31/2010 | Mind, Body & Soul Healthy Living Health Issues | 0 Comments Facebook Twitter Stumble Google+ Save
Are you wondering how and where to find a wet nurse for adults? Hiring a wet nurse for an adult may sound entirely impossible, but it can be done if you are willing to look around. A wet nurse is typically a lactating woman who is hired to breastfeed another woman’s baby. It was quite popular before the start of the 19th century. It is not as widely practiced in the present day United States of America but it is still practiced in many other parts of the world. Some men choose to hire a wet nurse because they simply like the taste of the milk while others find it sexually appealing. It can be possible to find a wet nurse for an adult with a little patience and money.
Use your favorite search engine to look for wet nurses. This will help you find wet nurses, however they are mostly for infants. There are no known “official” organizations offering a wet nurse to adult clients. If you find a staffing agency that does have wet nurses for infants, you can contact several of their nurses to see if they would be willing to nurse an adult. They may be unwilling at first, but you may be able to change their minds if you have the right amount of money.Post wanted ads on local classified websites. Clearly state what type of service you are looking for. Be specific about what duties this would include and be sure to state how you will compensate the wet nurse for her services. Most women will not be willing to participate if there is not money involved.Ask friends and family members if they know any lactating women who would consider becoming a wet nurse.This may be your best and safest option. You never know who may be offering their services on the internet, but you may have a better and safer experience if someone you know has a person that they can recommend.Know the risks. Be aware that breast milk can be contaminated and that you could possibly receive infections or diseases from consuming the milk. Have your wet nurse tested for diseases prior to any services. Protect yourself by having a contract written up and have the wet nurse sign the contract. It needs to state that the services are consensual.
With the current formula shortage I want to share an excerpt from the bookWhere There Is No Doctor: A Village Heathcare Handbook. (Link is to a free PDF of the whole book). This book is an exceptionally good resource and one I trust. It is designed for exceptionally low resource environments, in this case where commercial formula is unavailable, local food is limited, and the caregiver cannot breast feed.
Is it the best? Probably not. Is it worth trying if the alternative is a hungry baby? Definitely.
The recipe above does leave out some vitamins/minerals (particularly vitamin C, which is destroyed by boiling) which can be easily replaced in the US/higher resource areas by adding an infant vitamin supplement, and since access to all foods is assumed to be an issue in this book and the reader may only have oil OR sugar, you could probably go half/half with the oil and sugar suggested above if you have both at your disposal.
A netizen asked: I have never understood why the color of domestic milk is white and snowy, while the color of imported milk is yellow, a bit similar to soy milk! Isn’t human breast milk also yellowed? Can it be deduced by analogy, the milk of cows should also be yellowed? Are domestic dairy cows treated withantibiotics?
First of all, milk, goat’s milk, buffalo milk, and camel milk are all white on the whole. Why are they white? This is due to the use of emulsification.
There is more than 87% water in milk and 3 to 4% fat. Everyone knows that water and oil are immiscible. The 2% fat in the chicken soup will obviously float on the surface of the soup, and it is light yellow chicken fat. The yellow butter can be separated from the milk, but why doesn’t the fat in the milk layer up, and the yellow color is not seen?
This is because of emulsification. The key to emulsification is to have a “surfactant”. Among its molecules, one part likes water and the other like oil. It’s just like old things. One hand holds the water and the other holds the grease, so that they cannot be separated. In this way, water and oil can be perfectly integrated. For example, all kinds of milk, such as mayonnaise, Thousand Island sauce, and tahini sauce, which contain both water and fat, but appear to be very uniform and harmonious. In fact, they are all due to emulsification.
The emulsification in milk is due to some protein as an emulsifier. These proteins are wrapped on the surface of the tiny fat globules, allowing the fat globules to be evenly dispersed in the water, and will not collide with each other and regroup into large oil droplets.
If the fat of milk is separated, it is butter. Its yellow color comes from carotene. However, once it is emulsified, the yellow color is not easy to see, and the optical scattering of the tiny fat globules makes it appear milky white.
—— Milky white is not caused by a kind of pigment, but an optical phenomenon. Even if it is pesticides, not milk, as long as it is emulsified, it can appear milky white.
A Japanese expert who visited before said one thing, the young white-collar workers there like milk with a particularly white color, and they think the market is not white enough. So the processing experts racked their brains to study how to deal with it. Generally speaking, the smaller and denser the fat globules, the stronger the scattering effect and the more obvious the whiteness. However, the fat globules of natural milk are inconsistent in size, and some are indeed larger. Therefore, through a more detailed “homogenization” process, the milk is allowed to pass through very, very small holes under pressure, and the large fat balls are broken into small balls, and the “emulsification” is more detailed, and the color of the milk will change. Get whiter. (I thought at the time: Japanese girls like milky white skin. Why do they like white so persistently when they drink milk… probably because they are afraid that yellow milk will affect their skin color?)
Of course, the color of milk is actually related to the season and feed. Cows eat more carotenoids. For example, if you give a lot of carrots and green leafy vegetables in the feed, the yellow color of the milk will be more obvious. Cows gnawing grass are more obvious in the pasture. Because they eat more grass in summer, the milk is slightly yellow in summer and lighter in winter. Because yellow comes from the health-care ingredients of carotene and lutein, yellow is a good thing, not a bad thing.
After the homogenization process, as the storage time is prolonged, the small fat globules may slowly accumulate and become larger again, making the white color less refreshing. However, this is not the main reason why imported sterilized milk is not white.
For long-distance transportation across the ocean, a long shelf life is required. The shelf life of commercially available pasteurized milk is only a few days to more than ten days, which cannot meet the requirements of long-distance transportation. Therefore, imported milk is usually sterilized milk packed in square boxes. Sterilized milk is a long shelf life product. The shelf life of domestic products is 6-8 months, and imported products usually have a shelf life of 12 months. The method to extend the shelf life is not to add preservatives, but to high-strength high-temperature sterilization, which eliminates all living microorganisms and the most heat-resistant bacterial spores, and at the same time aseptically fills the box. Since the bacteria and spores inside are all dead, and the outside bacteria can’t get in, it can naturally be kept at room temperature for a year without being damaged.
However, after the high temperature sterilization process above 120 degrees Celsius, or even as high as 140 degrees Celsius, the lactose and protein in the milk will undergo a “Maillard reaction”, causing the milk to “brown” slightly. (Put the bread into the oven and bake , It will turn from white to brown, which is Maillard reaction, but the reaction of milk is relatively mild). Although the browning is not so obvious, using a “color difference meter” will still find that the sterilization treatment reduces the whiteness of the milk. This slight brown color reduces the content of essential amino acids in milk and also loses some amino-containing B vitamins, so it is not a good thing. However, it is not harmful.
Therefore, those imported sterilized milk that can be stored at room temperature for 12 months are definitely not as white as domestic pasteurized milk whose heating temperature is only over 80 degrees and the shelf life is only a few to ten days.
Breast milk has not been homogenized, and the protein content of human milk is only one-third of milk. It is not so white, not so thick, a little yellow, and a little thin, which is normal.
If the protein film outside the fat globules in milk is destroyed, fat will accumulate. This is how Tibetan girls do ghee. They use violent shearing force to denature the protein and the fat globules will gather together if they lose their protection. Because the emulsification effect is gone, the fat in the milk reveals its true yellow color and aggregates into large pieces of yellow fat.
So why is the cream still milky white? Because it is separated by low-speed centrifugation, the emulsified layer is not destroyed, and the protein on the surface of the fat globules is still retained. Even if it is not cream, vegetable cream can also be made into white cream because it is artificially added with emulsifiers.
In short, whether milk is white or not ,it has nothing to do with antibiotics . It cannot be used as the only criterion for selecting milk products.
On July 17, the Beinmate brand launch and the new Aijia listing conference was held in Huzhou, Zhejiang. Leading figures from different fields of government, enterprise and academic research from all over the country gathered to witness the release of a new blueprint for corporate strategy: to create a super maternal and child IP and assume the mission of a major country brand.
Three days ago, Beinmate (002570.sz) disclosed the 2020 semi-annual performance forecast. The net profit attributable to shareholders of listed companies is in the range of 30 million to 45 million yuan; an increase of 124.63% to 136.95% over the same period of the previous year. In the four quarters, the net profit has developed positively. Xie Hong, the founder of Beinmate, said that at this time the launch of new products and the big country brand strategy are at the right time. The cooperation and discussion of elites from all walks of life in major country brand round tables, maternal and child health forums and other links will continue to promote Beinmate’s subsequent performance optimization. force.
One billion explosion models are once again upgraded for Chinese babies. The highlight of this conference is the launch of the new Aijia, which is a major debut of Bein Millenia’s 1 billion-level explosive product after technological innovation and packaging upgrades. According to the 2019 annual report data, the revenue of super single product “Aiga” increased by 35.15% year-on-year. In the first half of the year, the market situation was so severe that Beinmate’s achievements were inseparable from the contribution of ultra-high-end products. Beinmate established China’s first professional breast milk research center in collaboration with top experts. Over the past 10 years, many scientific research results have filled the gaps in China and won many national scientific awards. According to the scientific research team, combined with the latest scientific research results of Bein’s breast milk research, after a long period of research and development, the effect of Xin Aijia in actual feeding is closer to breast milk, activates the activity of immune cells, regulates and enhances the baby’s immunity, and maximizes the stimulation of the baby’s origin Protection. In pre-market scientific research and development, the growth and development, tolerance and sleep status of infants in the a-lactalbumin-feeding group were similar to those in the breast-feeding group; a-lac digestion effectively inhibited the growth of intestinal pathogenic bacteria, The system improves the baby’s immune function; and effectively reduces the time for the baby to fall asleep and increases the time of deep sleep.
University of California researcher Bruce German has a lot to say on the subject of milk - specifically, human breast milk. While all mammals produce milk, the makeup of the substance differs from species to species, as one might expect, to cater to that species’ needs. But in researching the composition of human milk, German found a surprise.
From the New Yorker:
Every mammal mother produces complex sugars called oligosaccharides, but human mothers, for some reason, churn out an exceptional variety: so far, scientists have identified more than two hundred human milk oligosaccharides, or H.M.O.s. They are the third-most plentiful ingredient in human milk, after lactose and fats, and their structure ought to make them a rich source of energy for growing babies—but babies cannot digest them. When German first learned this, he was gobsmacked. Why would a mother expend so much energy manufacturing these complicated chemicals if they were apparently useless to her child?
The answer, researchers found, is that these H.M.O.s travel into the large intestine, where they are fed upon by a microbe called Bifidobacterium longum infantis, which will cause them to grow faster and more efficiently than any other gut bacteria. This process is motivated by evolution, and is beneficial to both the bacteria and the child.
As [B. infantis] digests H.M.O.s, it releases short-chain fatty acids, which feed an infant’s gut cells. Through direct contact, B. infantis also encourages gut cells to make adhesive proteins that seal the gaps between them, keeping microbes out of the bloodstream, and anti-inflammatory molecules that calibrate the immune system. These changes only happen when B. infantis feeds on H.M.O.s; if it gets lactose instead, it survives but doesn’t engage in any repartee with the baby’s cells. In other words, the microbe’s full beneficial potential is unlocked only when it feeds on breast milk.
There are a number of other ideas as to why such a vast and diverse number of H.M.O.s exist in humans over other mammals. Some scientists suggest that feeding B. infantis helps to stimulate brain growth; others note that it serves as a defense against pathogens. At a pediatric hospital in California, these microbes might be a solution to help nourish premature infants.
Ok ladies I want to hear some nasty stories…taboo stuff you have done…threesomes foursomes lesbian stories…forbidden stories…messed with your sister or mom or other female relative? been pissed on? whatever wild and crazy tell me about it yeah?
