“I was just going to say. My breast milk containers always had a separated layer of fat when I stored them in the fridge. It didn’t remelt on the counter.”
Cream rises to the top, whether it be human milk or bovine milk. It is not a matter of ‘remelting’. Shake it up, and it is no longer floating on top, but leave it sit on the counter or in the refrigerator and it will again rise to the top. Fat floats.
It wasn’t liquid. It was a layer that was immiscible. It left a 3d ‘stripe’ around the top when I dumped it out.
This is from wiki:
“Mother’s breast milk provides a higher proportion of cholesterol than almost any other food. It also contains over 50% of its calories as fat, much of it saturated fat.”
There is apparently a really big difference in fat content based on the moms diet. Low fat diets mean low fat milk which has been linked to neurological issues with the babies.
I was carb counting when I breastfed, not low carbing per se, but definitely eating more protein and fat than starch/sugar.
The baby that was breastfed the longest taught *herself* to read at age 2.25 years. She’s 6 now and reading anything you or I could read, with comprehension.
YMMV.