Commercial FormulasNestle developed their first infant formula in 1848 and marketed it as just as good as breast milk. Within 100 years, most mothers were supplementing with formula and stopped breastfeeding earlier, or formula fed exclusively. Infant formula is usually derived from cow’s milk and provides a wide range of nutrients, but not all the crucial components of human breast milk.
Commercial formula can attempt to simulate breast milk, but it is a very poor substitute for what nature in its wisdom and perfect balance provides. Only breast-feeding reduces the risk of infectious diseases, including bacterial meningitis and diarrhea, as well as respiratory, urinary-tract, and ear infections, if the mother has the beneficial bacteria to pass on to her infant, but if not, breast milk is still far superior to formula feeding. Breast feeding enhances brainpower and visual acuity. Babies who are breast-fed, rather than formula-fed, have less risk of asthma, diabetes, and certain forms of cancer through adulthood, but only if mom has beneficial bacteria to transfer to her baby. They're also less likely to be obese as they grow up, because the proper balance of healthy gut microbes has a positive influence on metabolism.
When the milk based formula I was started on caused me to projectile vomit and have diarrhea, I almost died of dehydration. The doctor said I may be reacting to the cow's milk and put me on this formula at two weeks of age. I am sure some of the ingredients were different in 1964, but when you look at today's formulations, they are all very similar. However, the prices vary considerably. This particular formula is extremely expensive. It was just as expensive when I was consuming it, costing $12 per week just to feed me, while my parents groceries bill was $10 per week. I think it is just as expensive with today's income vs cost ratios.
Formula comes in three forms — powdered, concentrated liquid, and ready-to-feed liquid (RTF). Powder is the most economical and RTF is the most convenient. It is also available in three basic formulas — dairy based, soy based, and predigested protein.
There's a growing selection of organic formulas on the market as well as organics offered by larger companies, such as Earth's Best Organic Infant Formula, or Similac, which makes Advance Organic Formula in powder and liquid form.
The formula that you buy should be fortified with iron unless your pediatrician says otherwise. Although there are low-iron formulas available, but they may increase the risk of infant iron deficiency.
Probiotic and Prebiotic Infant Formula
Many formulas now come with probiotics, the friendly bacteria that normally reside in the gut, where they help break down food and medicine and keep disease-causing bugs in check. Several studies have suggested that infants on antibiotics or those suffering from diarrhea may get some relief when they're fed infant formula containing probiotics. To produce any benefit, a serving must contain at least 100 million live cultures. Talk with your pediatrician to see if you should try a formula with probiotics. If you supplement breast-feeding with infant formula, a probiotic formula isn't necessary since breast milk is a natural source of probiotics.
You may also see formula with a "prebiotic" added, says Steve Abrams, a member of the AAP nutrition committee and a neonatologist at the Baylor College School of Medicine. Prebiotics stimulate and support the growth of healthy bacteria in the gut. They are naturally found in many foods such as fruit and vegetables.
Amino Acid Based Formula
Infant formula comes in a hypoallergenic, free amino-acid based powder for multiple food allergies and malabsorptive conditions. These symptoms are an indication of beneficial bacteria deficiency, Candida Yeast Overgrowth and Leaky Gut, which are not remedied by the food and can continue in intensity until disease ensues.
Besides standard formula, which is cow's milk-based, there are special formulas, such as lactose-free and lactose-reduced for babies who have problems digesting lactose, a natural carbohydrate found in milk. Specialized formulas are available as options for babies with an allergy to cow's milk protein. I believe this is not a true allergy in most cases, but a lack of lactobacillus bacteria in the gut - to make lactase - to digest the lactose in milk, and/or a bio incompatibility with blood type and/or nationality. Protein hydrolysate formula may be prescribed for babies who are allergic to milk or soy. This type of formula can be easier for some babies to digest. Soy formula is an option for mom’s who prefer that their baby have a vegetarian diet, but of their baby has type O or B blood, it will cause problems especially for them.
Increasingly, there are a variety of formulas aimed to reduce spit-up and ease diarrhea, fussiness, gas and colic. All of these are symptoms of beneficial bacteria deficiency and the beginning of Candida yeast overgrowth. The formula will not correct this and it can progress into more serious immune health, chronic disease and mental problems later. The goal is not to "manage" any symptom but to correct the cause where it is, not suppress symptoms. You'll also see formula made for pre-term and low-birth-weight babies, older babies, and toddlers. In addition to the varieties of formula available, most brands on the market now contain several standard additives.
A few things to point out about ingredients“Natural” substances or those found in nature cannot be PATENTED. God holds the patent on those. Making supplements from natural substances, derived from whole foods, is an expensive and time consuming process. To make abundantly available and inexpensively, our food and supplements are being produced in laboratories, so they can be patented. The human organism has not evolved with these unnatural combinations, which have come about in the last 100 years and are experimental at best. The body wants, needs and was designed to utilize the ionic form of elemental minerals and nutritional components from whole foods. Foods were meant to be consumed “whole” with their cofactors and synergy in tact. Plants can’t even utilize a mineral that is larger than ion size, so mineral supplements are poorly absorbed. These synthesized vitamin and mineral supplements are combined with other substances, like acids, in an attempt to make them more bioavailable, and they are credited with having the same properties and benefits as the real, naturally occurring, God made thing that humans have evolved with and consume from whole, natural, unadultered foods. The makers of these products are motivated by profits. To get the most profit from their products, they source the ingredients from the lowest cost suppliers, who are also motivated by profits to obtain the raw ingredients from the least expensive sources. Some manufacturers of commercial vitamin and mineral supplements add synthetics to vitamin products, typically to increase the vitamin's potency, but many synthetics are made from derivatives of coal tar - a known carcinogen.
If you can’t find the "food source" list on the products label, it’s synthetic. If the product's label does not contain a list of natural food sources, then the product is synthetic. Look for food sources such as yeast, fish, vegetable and fruit. If you can identify whole foods in the ingredient list instead of the particular nutrient, but good luck locating whole food supplements that don’t contain at least one food source that is against your blood type and incompatible with your baby’s biochemistry. Manufacturers can claim their nutritional products are "natural" on the label if at least 10 percent of the product comes from natural food sources. The Organic Consumers Organization recommends looking for products that contain the words "100 percent plant-based" or "100 percent animal-based" on the product's label. Also, the U.S. does not require foods and products to be labeled as being GMO or containing genetically modified ingredients, so there's no way of knowing what you're getting.
In my point of view, there is a huge difference between a chemical compound produced in a laboratory, which the body considers foreign, and something that is made naturally by the body, which the body recognizes. For example, the stomach makes hydrochloric acid. In a lab, hydrochloric acid is made from sodium chloride (a poison) and sulfuric acid (a highly corrosive strong mineral acid). HCI made from rock salt and ferrous sulfate (iron) is more readily recognized by the body. The same holds true for phosphates.
At the bottom of this article I have provided information about homemade infant formula.
Vitamins & MineralsPeople think these are useful nutrients, but what they don’t understand is that they are man-made, synthetic concoctions that are unnatural. Taking anything that is good for you and mixing it with something else, can create something potentially harmful. Look for salt forms on the product label, a synthetic added to supplements for increasing the stability of the vitamin or mineral. Some of the salt forms to look for include acetate, bitartrate, chloride, gluconate, hydrochloride, nitrate and succinate. Look for words that end in "ide" or "ate" indicate that the product contains salt forms, which are synthetics. Additionally, the letters "dl" that appear before the name of an ingredient indicates the supplement is synthetic. A pharmacist can identify a natural or synthetic vitamin supplement, if you’re not sure.
Vitamin A: Acetate and Palmitate
Vitamin B1 (Thiamine): Thiamine Mononitrate, Thiamine Hydrochloride
Vitamin B2 (Riboflavin): Riboflavin
Pantothenic Acid: Calcium D-Pantothenate
Vitamin B6 (Pyridoxine): Pyridoxine Hydrochloride
Vitamin B12: Cobalamin
PABA (Para-aminobenzoic Acid): Aminobenzoic Acid
Folic Acid: Pteroylglutamic Acid
Choline: Choline Chloride, Choline Bitartrate
Vitamin C (Ascorbic Acid): Ascorbic Acid
Vitamin D: Irradiated Ergosteral, Calciferol
Vitamin E: dl-alpha tocopherol, dl-alpha tocopherol acetate or succinate
Specific ingredients on the label of infant formulasAscorbic acid is actually a synthetic form of vitamin C made from GMO corn. It is frequently marketed as “natural vitamin C” and added to organic foods as a natural preservative. It is nearly impossible to know for sure if you are getting a truly natural vitamin C or synthetic version, but it is far more likely to be synthetic.
Ascorbic Acid is synthetic vitamin C; may be corn based - GMO; may cause vitamin and mineral deficiencies, nutrient malabsorption, can inhibit nitrosamine formation; see nutrient additives.
Ascorbyl Palmitate is manufactured through chemical synthesis by joining the above synthetic Ascorbic Acid with Palmitic Acid, which makes it fat soluble, unlike natural vitamin C. Side effects: A dull and persistent ache and also possibly cause the passage of blood via stools. Ingesting in large quantity may hurt your health, but if it is used as an antioxidant to reverse oxidation in liquids in everything an infant consumes, at what point is it considered a “large quantity?”
Biotin or Pantothenic acid are water-soluble B vitamins needed for turning food to energy, growth and making fatty acids.
Calcium carbonate is the cheapest supplement mined from rock and not a biologically appropriate for of calcium for human metabolism because it is in a form that is not small enough to be absorbed and used by the body. Calcium carbonate goes through your kidneys, via urine and increases the risk of urinary tract infections and kidney stones. Other side effects include gas, bloating and constipation and poor absorption of calcium from foods. Calcium carbonate deposits have been found in the walls of major arteries in atherosclerosis. May constipate.
Calcium Pantothenate is a synthetic form of vitamin B5. Pantothenic acid is a water-soluble vitamin found in most foods, but is naturally produced by bacteria in the intestines, if you have the beneficial bacteria that is.
Calcium Phosphate is used as a food additive to help thicken, stabilize and help blend oil and water-based ingredients, regulate acidity and retain moisture. It has no nutritional value. May reduce mineral absorption; may cause kidney damage.
Carrageenan is found in processed foods as a gelling, thickening and stabilizing agent. It is not digestible and has no nutritional value. Although derived from a natural source, it is particularly destructive to the digestive system, triggering an immune response similar to when the body is invaded by pathogens, causing inflammation, which can lead to ulcerations and bleeding. There is a connection between carrageenan and ulcerative colitis and colon cancer. Chronic inflammation is a root cause of many serious diseases, including heart disease, Alzheimer’s and Parkinson’s. In the lab, scientists use carrageenan to cause inflammation in tissues to test new drugs for their anti-inflammatory properties. In lab mice who were exposed to low concentrations of carrageenan for 18 days developed profound glucose intolerance and impaired insulin action, which predispose to diabetes. May cause ulcerative colitis, suspected carcinogen.
Choline Chloride, Choline Bitartrate or Vitamin B4 is a synthetic. The natural form Choline is a vitamin-like nutrient similar to vitamin B that is made by the body in the liver. It plays a critical role in fetal development for structural integrity of cell membranes. It synthesizes lecithin, which is responsible for maintaining the cell membranes of the brain cells so that nerve impulses can be transmitted effectively to other parts of the brain. It synthesizes acetylcholine, which is needed as a neurotransmitter. It’s needed for muscle function and fat transport from the liver and enhance its absorption in various cells of the body. It’s required for methylation, stem cell proliferation and apoptosis, which is essential for brain and spinal cord structure and function, decreasing neural tube defects and increasing memory function. Optimal Choline levels are needed early in life to maintain mental ability in later years. Food sources include fish, peas, spinach, nuts, meats & eggs. Low levels have been linked to age related memory loss.
Coconut oil - May cause hardening of the arteries (atherosclerosis) due to high saturated fat content; it is refined, bleached and deotorized and exposed to high temperatures, fractionated; raises blood cholesterol levels. See article http://wholefamilyhealthandnutrition.com/blog-2/files/archive-april-2015.html
Copper sulfate is produced by reacting copper compounds with sulfuric acid. It is a bactericide and fungicide that kills flora or plants, aka the beneficial bacteria in your intestines. May cause skin and mucous membrane irritantion; can cause vomiting.
Corn syrup solids and corn oil is most likely made from the stalks (not kernels) of GMO corn, and is a marker for poor quality, poor nutrient content food-like substances that are filled with other disease promoting compounds like fat, salt, chemicals and mercury. It is an industrial food product that is far from “natural”, is a major cause of heart disease, obesity, diabetes, cancer, dementia, liver failure, tooth decay and chronic disease. The fructose in corn syrup goes right to the liver and triggers lipogenesis (the production of fats like triglycerides and cholesterol) causing liver damage and “fatty liver,” very much like the effects of alcohol (also made from corn). Corn syrup requires more energy to be absorbed by the gut and consumes phosphorous molecules from ATP, which depletes the energy fuel source in the gut required to maintain intestinal wall integrity and contribute to leaky gut, triggering immune reactions and systemic inflammation. Free fructose can literally punch holes in the intestinal lining, allowing nasty things into the blood stream, which is the beginning of all diseases. The natural fructose in fruit is a complex of nutrients and fiber that doesn’t exhibit the same biological effects as free high fructose in corn sugar does. HFCS contains toxic levels of mercury due to color-alkali products used in its manufacturing and other contaminants. When corn syrup is analyzed, strange chemical peaks show up that are not natural. The exact nature, effects and toxicity of these strange compounds have not been fully explained. The presence of untested chemical compounds in our food supply is cause for alarm, especially when the contaminated food product comprises 20+% of the diet. Cane sugar and corn sugar are not at all the same, but the corn industry promotes them as being the same. Corn is very bad for people with type O blood. Mercury is needed to make corn syrup and one soda contains mercury equal to a dental filling. Think about this! Gerber is owned by Nestle, a candy company. Associated with blood sugar problems, depression, fatigue, vitamin B deficiency, hyperactivity, tooth decay, periodontal disease, indigestion - GMO.
A client age 8 months had repeated symptoms of projectile vomit, bloating, abdominal distention, mucous, tar like stool, intense pain, blood in stool, acid reflux so bad she was put on Nexium, diaper rash like an acid burn, constipation so bad she had to be hospitalized. The client with type O blood was reacting to the various forms of corn in all 5 of the infant formulas she was consuming, because corn is not biocompatible with and toxic to people with type O blood. She was also reacting to the potato starch, coconut oil and palm oil in all those formulas. Her body didn't care much for the soy, sunflower oil and canola oil, but did well with safflower oil. It was impossible to find a commercial formula that she could thrive on, so she was changed to a homemade goat milk based formula. See the bottom of the page for more information.
DATEM is derived from tartaric acid and monoglycerides and diglycerides. It is an emulsifier. Tartaric acid occurs naturally in many plants. Its salt, potassium bitartrate, is commonly known as cream of tartar. It is commonly mixed with sodium bicarbonate and is sold as baking powder. Tartaric acid may cause gastrointestinal distress.
Ferrous sulfate, Iron sulfate or ferrous sulfate denotes a range of salts with the formula, indicating it is a synthetic iron supplement. It is not natural or bioavailable.
Folic Acid - Synthetic folic acid is the simple, man-made form of the B vitamin folate. Folic acid is found in most multivitamins and has been added in U.S. foods labeled as "enriched" such as bread, pasta, rice, and breakfast cereals. The words, "folic acid" and "synthetic folic acid" mean the same thing. Be careful because the generic term for both naturally occurring food folate and folic acid are interchangable. Folate is necessary to make RNA and DNA, which contain the codes your body needs to build cells. It also prevents changes to RNA an DNA that can lead to cancer. You need folate to produce normal red blood cells. Folate is found in green leafy vegetables, citrus fruits, and legumes.
Fructooligosaccharides FOS prebiotic - non-digestible to humans, but feed beneficial bacteria in the colon.
Fucosyllactose is a oligosaccharide that protects against infectious diseases, namely in preventing epithelial level adhesions of toxins and pathogens, and stimulates the growth of certain Bifidobacteria, leading to toxic and pathogenic protection, which is most prevalent in infants.
Galactooligosaccharides (prebiotic sourced from milk) prebiotic - non-digestible to humans, but feed beneficial bacteria in the colon. The benefits include inhibiting the growth of harmful bacteria, stimulating immune functions, absorbing essential nutrients and syntheses of vitamins. It is produced through enzymatic conversion of lactose, a component of milk.
High oleic sunflower oil is a more shelf stable oil than olive oil, because it is lower in polyunsaturated fats, which become rancid quicker. It replaces hydrogenated oils (trans fats), so it is a healthier oil, however, you only find these oils in processed, nutritionally devoid food-like substances. It is best not to rely on these types of products and focus on eating whole foods.
Inositol - vitamin B8 is produced by the body from glucose, and therefore not an essential nutrient.
L-Carnitine is an amino acid that is synthesized by the body in the liver and kidneys, and also consumed in foods. It is involved in energy metabolism and mitochondrial protection.
Lactose is the galactose and glucose sugars found in the milk of all mammals. The lactobacilli bacteria living among the intestinal villi secrete the enzyme lactase to digest the lactose in milk. Lactose intolerance is a symptom of depleted or deficient lactobacilli bacteria in the intestines. Supplementing with a lactase enzyme product with meals will help alleviate this until beneficial bacteria populations are restored and start doing their job. For this to occur, however, a leaky gut must be healed.
Lutein is found in green leafy vegetables; spinach, kale and yellow carrots, also egg yolks and animal fats. It is credited for promoting eye health.
Lycopene is found in red fruits and vegetables, but also asparagus and parsley. It is absorbed via a passive transport mechanism through the intestinal mucosa and metabolized in the liver. It is distributed to fatty tissues and organs such was the adrenal glands, prostate, testes and liver, but it can be found in most tissues. It has no vitamin A activity.
Magnesium Chloride is regenerated from magnesium hydroxide using hydrochloric acid. Chloride is a component in hydrochloric acid, but the extra chloride in magnesium chloride can increase in the production of hydrochloric acid and contribute to acid reflux or GERD.
Magnesium Phosphate - Dietary sources of magnesium include whole grains, legumes, broccoli, squash, dairy products and almonds. Side effects - magnesium has a laxative effect that can produce diarrhea.
Maltodextrin is an artificial sugar (also known as a polysaccharide) that has a mild, sweet taste. Maltodextrin is usually created from corn and wheat, but can also made from rice, potatoes and tapioca. In the United States, manufacturers primarily use GMO corn. Maltodextrin is produced by using enzymes or acids to break down starches like corn, potatoes and rice into smaller pieces. The end result is a white powder that is easily digested and delivers nearly 4 calories per gram. When it’s added to foods, maltodextrin thickens the product, prevents crystallization and helps bind ingredients together; may cause gastrointestinal distress; best avoided. Maltodextrin has a high glycemic index rating, which means it can spike your blood sugar. Maltodextrin promotes the growth of unhealthy bacteria, which damage the intestine and increase the risk of inflammatory disease. The side effects of consuming maltodextrin are similar to the health risks as most food additives. It can cause allergic reactions, unexplained weight gain, bloating, flatulence, rash, asthma, itching and difficulty breathing. Corn is very bad for people with type O blood. Specific allergic reactions associated with the use of maltodextrin include rash, asthma, itching and difficulty breathing.
Milk protein isolate is the casein and whey proteins that remain after lactose is filtered out of milk. Milk protein increases amino acids to products that help produce lean muscle, increase feelings of fullness and enhance product texture.
Monosodium Glutamate (MSG) is a flavor enhancer that is neurotoxin and an exitotoxin; it is toxic, may cause headaches, itching, nausea, brain damage, nervous system disorders, reproductive disorders, learning disabilities, high blood pressure, allergic reactions are common. AVOID!
One of my clients was a 3 month old infant who experienced the following symptoms after consuming a formula with MSG. Mom said, "She went insane! She was screaming, agitated, her blood pressure went up, she was shaking uncontrolably and she was in a rage." The formula was immediately discontinued. Since then, she's tried many other formulas (without MSG) and has not experienced a repeat of these symptoms.
Niacinamide - Synthetic form of vitamin B3. Food sources of niacin are yeast, meat, fish, milk, eggs, green vegetables, beans and whole grains.
Nonfat milk - Cutting out fat in the diet causes the body to desire carbohydrates to compensate. This causes food cravings, feeds bad bacteria and contributes to blood sugar dysregulation. Eliminating fat disables the absorption of fat soluble vitamins, and that causes malabsorption of other nutrients. Foods were meant to be consumed “whole” with their cofactors and synergy in tact. Consuming milk without the fat makes the fat soluble nutrients in the milk unavailable to the body. The brain is made up of 65% fat. Fat is essential to a healthy diet to create a healthy body and brain.
Palm olein oil - Olein is a refined by a process of fractionation, bleached and deodorized palm kernel oil from Indonesia and Malaysia. Infant formula manufacturers combine palm oil, coconut oil and soy oil to obtain a fat blend with proportions of palmitic and oleic acids similar to those of human milk. Fat is less well absorbed from a mixture of 53% palm olein and 47% soy oil than from a mixture of 60% soy oil and 40% coconut oil, and the absorption of calcium is less from a formula containing palm olein, presumably because of the formation of insoluble calcium soaps of unabsorbed palmitic acid. Oleic acid is an antifoaming agent, binder and flavor carrier. It may cause skin irritation, and has low oral toxicity.
According to the World Health Organization, evidence is "convincing" that consumption of palmitic acid increases the risk of developing cardiovascular disease based on studies indicating that it may increase LDL levels in the blood. Retinyl palmitate is an antioxidant and a source of vitamin A added to low fat milk to replace the vitamin content lost through the removal of milk fat. Palmitate is attached to the alcohol form of vitamin A, retinol, to make vitamin A stable in milk.
Rats fed a diet of 20% palmitic acid and 80% carbohydrate for extended periods showed alterations in central nervous system control of insulin secretion, and suppression of the body's natural appetite-suppressing signals from leptin and insulin (the key hormones involved in weight regulation). Among all fatty acids, palmitic acid has the strongest effect on boosting the metastatic potential in human oral cancer cells.
Polydextrose (Xylitol) is synthetic polymer (sugar alcohol) made in laboratories from glucose, citric acid and sorbitol from corn cobs (GMO). This presents the same problem as high fructose corn syrup. “Natural” doesn’t always mean “non-toxic.” It can raise blood sugar levels in some people. This is “hydrogenated” which uses a nickel-aluminum alloy as a catalyst, and poses the risk of heavy metal residue and contamination. Hydrogenation has been known to cause metabolic, organ and mental disorders, as well as cancer. Nickel is linked to respiratory, digestive, skin and kidney problems. Not broken down in the stomach like sugar, it passes in tact into the intestines where it ferments, providing the perfect environment for undesirable bacteria to feed, grow and thrive. Side effects include flatulence, bloating, stomach cramps and diarrhea. It is not universally well tolerated. Promoted as a useful part of the Candida Diet, sugar alcohols DO feed yeast. This ingredient can also contribute to acid reflux, which can cause cancer of the esophagus and larynx. May be corn based - GMO; may cause gastrointestinal distress. May cause gastrointestinal distress, gas, bloating; an alcohol sugar that feeds yeast in the gut; may be carcinogenic.
Potassium chloride is a salt substitute (mixture of sodium chloride and potassium chloride - sylvite), simulates sodium chloride or salt to add flavor to food. Taken from the ocean, it can be processed from the mineral sylvite, but it can also be man-made when potassium nitrate is reacted with hydrochloric acid, making nitric acid and potassium chloride. It is made when potassium burns in chlorine. Potassium chloride is toxic in large amounts. In my opinion, it is not safe. Can cause nausea, gastrointestinal distress, avoid if you have kidney or heart problems.
Potassium citrate is a food additive used to regulate acidity. It is man-made by adding potassium bicarbonate or potassium carbonate to a solution of citric acid until effervescence ceases, filtering the solution and evaporating to granulation. It has a somewhat caustic effect on the stomach lining, and the potential for other mild health hazards. May cause skin irritation, avoid if you have kidney or heart problems.
Potassium Iodide is made by mixing potassium hydroxide with iodine. If taken during pregnancy, it may harm the baby, so how safe can it be for a newborn or infant? Common side effects include vomiting, diarrhea, abdominal pain, rash, and swelling of the salivary glands. Other side effects include allergic reactions, headache, goiter, and depression. It is used to add iodine to table salt, which is pure sodium chloride - a poison. Can cause kidney, heart or thyroid problems.
Pyridoxine Hydrochloride (synthetic Vitamin B6) Naturally occurring B6 can be found in it’s natural form in certain foods such as whole grains, seeds, bananas, avocados, spinach, sardines, cheese, milk, poultry, tuna, shrimp, salmon, beans, liver, meat, and eggs. It helps the body convert food into fuel, metabolize fats and proteins, maintain proper functioning of nerves, and produce red blood cells. It can also be made in a laboratory. Severe allergic reactions to synthetic B6 may include rash; hives; itching; difficulty breathing; tightness in the chest; swelling of the mouth, face, lips, or tongue; decreased sensation of touch, temperature, or vibration; loss of coordination; numbness of the feet or around the mouth; numbness or tingling of the skin. Nervous system side effects have included peripheral sensory neuropathy with axonal degeneration. Loss of appetite, sensitivity to sunlight, upset stomach, headache and sleepiness were reported. So, what this tells me is that what the naturally occurring B6 can do for the human body, the man made, synthetic version produces the exact opposite result. In my point of view, there is a huge difference between a chemical compound produced in a laboratory which the body considers foreign and that made naturally by the body, which the body recognizes, For example, the stomach makes hydrochloric acid. In a lab, hydrochloric acid is made from sodium chloride (a poison) and sulfuric acid (a highly corrosive strong mineral acid). HCI made from rock salt and ferrous sulfate (iron) is more readily recognized by the body, which makes hydrochloric from several minerals, including zinc, potassium and natural salt. The form and amount found in whole foods that are minimally prepared and eaten in their most nutritious form cannot cause “side effects” or interact with other substances. The same holds true for phosphates. Pyridoxine Hydrochloride interacts with several medications, including antibiotics.
Sodium Citrate (aka sodium acetate) is a food additive prepared by partial neutralization of an aqueous solution of sodium bicarbonate or carbonate with citric acid. It is used as an acidity regulator, emulsifier for oils, sequestrant, to add flavor or as a preservative. May cause blood pressure problems, kidney disturbances, water retention.
Sodium Selenate (same as sodium citrate) is an anti-caking agent. Is an inorganic compound, not to be confused with sodium selenite. It is man-made by oxidation of selenium, first with nitric acid, producing selenous acid, which is then neutralized to form sodium selenite, which is then oxidized in a basic medium of hydrogen peroxide to form a selenate, which is then spray-dried. It is used to make red glass, as an ingredient in insecticides, to bio-fortify crops, in livestock feed and a dietary supplement for humans as a form of “selenium,” but obviously not a naturally occurring form of selenium that the body was designed for and knows what to do with. It is currently classified as toxic, if ingested or inhaled. Chronic exposure to sodium selenate can cause severe lung, kidney and liver damage.
Soy oil, Soy lecithin, Soy protein - May inhibit nutrient absorption, cause hormonal imbalance, infertility, thyroid disorders; may be contaminated with nitrites. GMO Soy is bioincompatible with every blood type and not a suitable source of protein for any creature on the planet. For more information visit http://wholefamilyhealthandnutrition.com/blog-2/files/archive-march-2015.html
Sugar - Consumption of large quantities of sugar and high fructose corn syrup have been linked to behavioral disorders such as ADD as well as other issues such as anxiety, daytime drowsiness and nighttime insomnia. Feeding your baby sugar and corn syrup also increases your child's risk for a wide spectrum of other health problems ranging from dental cavities to high triglyceride levels to nutritional deficiencies. Even the mainstream medical establishment warns of the dangers of added sugars. Most store-bought formulas they feed their infants and toddlers may pose the same health risks as a can of soda.
Taurine - Synthetic taurine is obtained by the ammonolysis of isethionic acid (2-hydroxyethanesulfonic acid), which in turn is obtained from the reaction of ethylene oxide with aqueous sodium bisulfite. A direct approach involves the reaction of aziridine with sulfurous acid. Natural food sources of Taurine is found in fish and meat. Taurine is made by the body in the pancreas via the cysteine sulfinic acid pathway. Taurine is essential for cardiovascular function, the development and function of skeletal muscles, the retina, and the central nervous system. It also acts as an antioxidant and protects against toxicity of various substances, such as lead and cadmium.
Vitamin A Palmitate, also called retinyl palmitate, retinol palmitate or Beta Carotene, which is the most absorbable, naturally-occurring retinol from an organic fat-soluble red, yellow or orange pigment in fruits and vegetables that are a precursor for and converts to vitamin A in the body. Vitamin A from plant sources is a carotenoid that your body can transform into a retinol. Plant sources of vitamin A are carotenoids, found in alpha- and beta-carotene-rich fruits and vegetables. Carotenoids are good sources of vitamin A, but not of vitamin A palmitate. Vitamin A palmitate is the form of vitamin A found naturally in animal sources and is also produced synthetically. Vitamin A from animal sources is already in a form of retinol that is easily absorbed by the body. Vitamin A palmitate is fat-soluble and can accumulate to toxic levels in your body. Too much vitamin A palmitate can be acutely toxic and cause various symptoms such as headache, nausea or vomiting. Adverse health effects such as liver abnormalities and reduced bone mineral density may result from taking too much vitamin A, so be careful not to add something like Cod Liver Oil to a multivitamin containing vitamin A. Dietary sources of vitamin A palmitate are found in liver, fish, whole milk, eggs yolks, cheese and butter. Vitamin A palmitate is lost when the fat is removed from these sources, so make sure you get whole, full fat dairy products.
Vitamin B1Thiamine Chloride Hydrochloride (salt thiamin mononitrate) is a hydrochloride salt form of thiamine found in processed foods. B vitamins help the body convert fat to energy and are water soluble, so excess is expelled in the urine. However, Thiamine mononitrate or synthetic vitamin B1 is fat-soluble, meaning the body has more difficulty expelling any excess and it accumulates in the liver. This can cause mild to severe allergic reactions, including trouble breathing, skin rash or itch, cellular toxicity leading to liver damage and disease. Low levels of thiamine mononitrate are unlikely to cause any severe kidney problems, but could lead to kidney failure if you have reduced kidney function or kidney disease. Nitrates present in thiamine mononitrate may accumulate in the kidneys and induce kidney stones or cellular death. Anyone with impaired kidney function may have difficulty filtering nitrates out of their system and should avoid thiamine mononitrate. Diets fortified with thiamine mononitrate do not compensate for lower thiamine levels, therefore, you may want to seek a more natural source of thiamine.
Vitamin B2 - Riboflavin - Food and beverages that provide riboflavin without fortification are milk, cheese, eggs, leaf vegetables, liver, kidneys, legumes, mushrooms, grains and almonds. The milling of cereal grains results in considerable loss of riboflavin (up to 60%), so any product made with flour is enriched, but with a synthetic version. The best way to avoid this is to use organic, whole grains and prepare them in such a way as to preserve all the nutrition you pay for. Various biotechnological processes have been developed for riboflavin biosynthesis using different microorganisms, including filamentous fungi such as Ashbya gossypii, Candida famata and Candida flaveri, as well as the bacteria Corynebacterium ammoniagenes and Bacillus subtilis. Bacillus subtilis has been genetically modified to both increase the bacteria's production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker, and is now used in animal feed and for food fortification purposes.
Vitamin B6 Hydrochloride - is a hydrochloride salt form of Pyridoxine, a water-soluble vitamin B. Vitamin B6 is found in high quantities in bananas, sardines, chicken, spinach and avocados. Common side effects include headaches, nausea, drowsiness, peripheral neuropathy affecting feet and hands, with progressive loss of coordination and severe reduction in senses of vibration and position. Not everyone fully recovers from peripheral neuropathy symptoms after discontinuing supplementation. For nursing mothers: Vitamin B6 (pyridoxine hydrochloride) is contained in most prenatal and multivitamin preparations. Pyridoxine blocks lactation and inhibits the secretion of breast milk in nursing mothers by suppressing the normally elevated prolactin hormone levels encountered during puerperium. Nursing mothers should take only multivitamins with essential minerals that do not include pyrodoxine.
Vitamin B12 - The most commonly available form of vitamin B12 is a cheap, synthetic form that’s actually bound to a cyanide (poison) molecule, and it’s called CYANOCOBALAMIN; a man-made form of vitamin B12 that is produced in a laboratory. Poisonous cyanide must be detoxified by the liver. This requires “methyl groups” of molecules in the body that are needed to fight things like homocysteine. By taking low-quality cyanocobalamin, you are stealing mehtyl groups from your body and making it work harder at the biochemical level. This uses up substances such as glutathione that are often in short supply anyway, potentially worsening your overall health situation rather than helping it. This is worse than having no supplementation at all. There are those who have problems in the Methylation pathway, which are thought to be caused by "defects" in their genetics. See article http://wholefamilyhealthandnutrition.com/blog/files/archive-december-2015.html Manufacturers use cyanocobalamin because it can be purchased in bulk and added to products with claims that they contain vitamin B12.
The natural form is a much higher quality - Methylcobalamin or Methyl B12. This is the form that exists in nature, and it is pre-methylated, meaning it's ready for your biochemistry to put to immediate use. It's the only form of vitamin B12 which can directly participate in homocysteine metabolism. In addition, converting homocysteine to methionine via methyl B12 generates an increased supply of SAMe (S-adenosyl methionine), the body's most important methyl donor. So, to be clear, the difference between the two is that methylcobalamin has a methyl group (carbon and hydrogen), while cyanocobalamin has a cyanide group. Cyanide is a poison.
Vitamin D3 - Vitamin D3 is derived from two places, either fish oil or sheep’s lanolin. Lanolin is the cheapest form of vitamin D3 made from a waxy substance that is secreted by glands found in a sheep’s skin. Lanolin helps protect skin against rain or other environmental factors. To remove the lanolin from wool, the wool is rolled or squeezed, pushing out a yellowish waxy substance. In order to make vitamin D3, the lanolin must be purified to produce a substance called 7-dehydrocholesterol, which is the same precursor of vitamin D found in our skin. Then this substance is converted to D3 by exposing it to ultraviolet rays, similar to what happens when our skin is exposed to the sun. The final product is extremely concentrated D3 that must be blended with other materials in order to achieve the proper dosage for human consumption. The lanolin-based vitamin D is dried into a power form before being added as a supplement to foods. Vitamin D3 from fish oil is more expensive. It comes from the skin of fatty fish such as salmon and tuna, or from cod liver oil, which is extremely high in vitamin D, containing 1360 IU per 1 tablespoon serving, but there is the possibility of mercury contamination. The best companies make sure heavy metals are not in their final product. The most natural and healthiest way to get vitamin D is to spend 10-30 minutes in the sun every day with no sunscreen protection, as your skin makes vitamin D from cholesterol when it is exposed to UV rays.
Vitamin E Acetate / d-Alpha-Tocopherol Acetate / Mixed Tocopherols - If you have read about vitamin E, you recognize the word “tocopherol” and think that it is good for you. Vitamin E is a fat-soluble antioxidant. On a supplement label, natural vitamin E is listed as alpha tocopherol, however, the synthetic or chemical form of vitamin E is labeled with the dl- prefix, or d-alpha Tocopherol acetate, or d-alpha Tocopherol succinate. Taking anything that is good for you and mixing it with something else, can create something potentially harmful. In this case, the acetate is man-made in a laboratory when the tocopheryl part is vitamin E mixed with acetic acid. Acetic acid is the main component of vinegar. Acid is corrosive and attacks the skin. They do this to make vitamin E more shelf stable, easier to process, ship, store and sell, and because it’s cheaper. The end product can actually irritate your baby’s digestive tract when taken internally and skin when it is in a lotion or soap. It can cause irritation, rashes and allergic reactions. On the skin, it encourages the carcinogenic effects of UV rays. High doses cause tumor formation. The concern is the potential for buildup over time. Another concern is that during the manufacturing process, tocopherol acetate may be contaminated with hydroquinone, which can also cause dermatitis, increase sensitivity to UV rays, and may have potentially carcinogenic properties. As an antioxidant, vitamin E has been widely advocated for preventing heart disease and cancer. However, the results of large, well-designed trials have generally not been encouraging. Many other proposed benefits of synthetic vitamin E have also failed to stand up in studies. There are no medicinal uses for synthetic vitamin E with solid scientific support.
d-alpha-tocopherol is a highly fractionated form made by synthetic methylation of gamma and beta tocopherol extracted from plant oils. The resulting ingredient can actually irritate your skin. All rac-α-tocopheryl acetate—a synthetic petrochemically-derived form of dl-alpha tocopherol, which has known toxic effects. Alpha tocopherol depletes gamma tocopherol. The alpha tocopherol form of vitamin E displaces critically important gamma tocopherol in the body. By displacing gamma tocopherol, alpha tocopherol increases cancer risks. The Johns Hopkins School of Public Health released the results of a huge study. The findings showed that people with the highest gamma tocopherol blood levels had a fivefold reduction in cancer risk. This same study showed that selenium and alpha tocopherol also reduced cancer risk, but only when gamma tocopherol levels were high and other studies confirmed that higher levels of gamma tocopherol are strongly associated with reduced cancer risks. While both alpha and gamma tocopherol are potent antioxidants, gamma tocopherol has a unique chemical structure that scavenges reactive nitrogen species which can damage proteins, lipids, and DNA. Supplementation with isolated, synthetic alpha tocopherol depletes plasma gamma tocopherol levels, which is biologically catastrophic. The fact that higher prostate cancer rates were observed in the group overloaded with synthetic alpha tocopherol is predictable and I believe synthetic vitamin E was designed to cause cancer in order to protect the financial interests of the cancer industry, which thrives by providing very expensive toxic drugs, radiation, and surgery. Another risk factor of vitamin E supplements and foods fortified with vitamin E relates to the fact that it may be derived from genetically modified (GM) plants. There are health effects of natural vitamin E, but labels can be tricky and deceiving, so it’s difficult to know what you are getting. The chemical name for vitamin E is "tocopherol." Tocopherol is the generic term for at least seven different types of vitamin E. Vitamin E is naturally formed in a variety of plants, but tocopherol can be produced either by chemical synthesis, or by extraction from corn, soy beans, cotton seed, rice or wheat germ oil. A large majority of these plants grown in the U.S. are genetically modified. The U.S. does not require genetically modified foods and products to be labeled, so there's no way of knowing what you're getting. This is complicated by the fact that many companies that control the supply of vitamin E collect plant oils from commingled sources. I think I’ve said enough on this subject. There are other forms of vitamin E as well, such as beta-, delta-, and gamma-tocopherols, all of which occur in food; 4 forms of Tocopherols (alpha, beta, gamma and delta) & 4 forms of Tocotrienols (alpha, beta, gamma & delta). Tocopherols and tocotrienols are a class of organic chemical compounds which are fat-soluble antioxidants but they also have many other functions in the body. Gamma tocopherol is the type of vitamin E most abundant in food, and supplementation of just alpha tocopherol ends up depleting gamma tocopherol in the body; therefore it is not advisable to take just the alpha tocopherol form of E. Gamma tocopherol is the cancer fighting form of vitamin E and is absent in most vitamin E supplements.
Look for products with natural gamma tocopherol form of vitamin E, but good luck at finding them. I haven’t been able to. Remember, if it says d-gamma, it’s not what you are looking for. Food sources of vitamin E include dark leafy greens like spinach, Swiss chard, turnip greens, collards and kale, asparagus, oats, carrots, goat’s milk, hazelnuts, almonds, pecans and walnuts, sunflower seeds, flax seed and sesame seeds, avocados, shrimp, oysters and crayfish, fish like Rainbow Trout, salmon, swordfish and herring, olive oil, broccoli, butternut squash, sweet potato and pumpkin and fruits like Kiwi, blackberries, mango, peaches, nectarines, apricots, raspberries, guava and mulberries.
Vitamin K1 - Phytonadione is a synthetic form of vitamin K. Phylloquinone is naturally abundant in green leafy vegetables; dandelion greens, cabbage, asparagus, Brussels sprouts, broccoli, turnip greens, mustard greens, collards, Swiss chard, kale and absorption is greater when accompanied by fats, like avocado, butter or olive oil. Colonic bacteria synthesize a significant portion of humans' vitamin K needs, but newborns are given a vitamin K (Phytonadione) shot at birth to tide them over until their colons become colonized at five to seven days of age from the consumption of breast milk. Mephyton (Phytonadione) is a pharmaceutical drug.
Whey protein concentrate (from milk, enzymatically hydrolyzed, reduced in minerals). Whey protein concentrate is the cheapest and most common form of whey protein, a byproduct of cheese production. Concentrates typically have a low (but still significant) level of fat and cholesterol but, in general, have higher levels of bioactive compounds as well as carbohydrates in the form of lactose. Side effects include upset stomach, other digestive discomfort, headaches, fatigue, reduced appetite, lactose intolerance symptoms or milk allergy symptoms, because they are derived from milk protein. Trace amounts of harmful heavy metals, including lead, cadmium, arsenic and mercury have been found in whey protein isolates, which can increase the risk of chronic, low-level heavy metal poisoning - muscle and joint pain, fatigue, headaches and constipation are the symptoms. Avoid if lactose intolerant or have milk allergies.
Xanthan Gum - sweetener, thickener; may cause gastrointestinal distress.
Zinc sulfate - Zinc is a naturally occurring mineral, however this man-made, synthetic formula is manufactured by treating zinc oxide with sulfuric acid. Side effects include acute stomach distress, abdominal pain, headache, fatigue. nausea and vomiting. Zinc sulfate is used to control moss growth on roofs, so what do you think it will do to the very delicate beneficial flora in your intestines?
Nucleotides - are the building blocks of nucleic acids; DNA & RNA
Cytidine 5’-Monophosphate (disodium salt) - Cytidine monophosphate is a component of RNA
Uridine 5’-monophosphate is an ester of phosphoric acid with the nucleoside uridine is made in a laboratory. Uridine monophosphate is formed from Orotidine 5'-monophosphate (orotidylic acid) in a decarboxylation reaction catalyzed by the enzyme orotidylate decarboxylase. URIDINE 5'-MONOPHOSPHATE DISODIUM SALT, also known as sodium uridine monophosphate, is a nucleotide and a ribonucleoside monophosphate that is used as a monomer in RNA and as a convenient delivery compound for uridine in brain research studies. Ungraded products are suitable for general industrial use or research purposes and typically are not suitable for human consumption or therapeutic use. These materials may or may not have a Certificate of Analysis available.
Adenosine 5’-monophosphate (disodium salt). Adenosine monophosphate (AMP) is an intermediary substance formed during the body’s process of creating energy in the form of adenosine triphosphate (ATP) from food and is a nucleotide that is used as a monomer in RNA. It is an ester of phosphoric acid and the nucleoside adenosine, grown in yeast.
Guanosine 5’-monophosphate (disodium salt) also known as Guanosine monophosphate (GMP), which is commercially produced by microbial fermentation. This food additive is used as a flavor enhancer to provide the umami taste. It is often used in synergy with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Since it is a fairly expensive additive, it’s usually not used independently of glutamic acid or monosodium glutamate (MSG), which also contribute umami, but you will not likely see MSG on the label. MSG is a neurotoxin.
DHA/ARACrypthecodinium Cohnii oil (Docosahexaenoic acid - DHA)
Mortierella Alpina oil (Arachidonic acid - ARA)
Most brands of formula sold in the U.S. are now fortified with DHA (docosahexaenoic acid) and ARA (arachidonic acid). These are synthesized versions of the essential fatty acids that naturally occur in breast milk. DHA and ARA are added because they are thought to promote healthy eye and brain development. The chemical structures of these acids are not the same as DHA/ARA found in breast milk. Formulas with DHA and ARA aren't a perfect match for breast milk because breast milk contains hundreds of components that can't be replicated. Most DHA/ARA-fortified formulas sold in the U.S. are made with oils extracted from micro algae and soil fungus respectively.
Although the FDA allows the addition of these DHA and ARA oils to infant formulas, some scientific studies suggest that including these fatty acids may have positive effects on visual function and neural development for formula-fed babies, while researchers who conducted a 2008 meta-analysis found no evidence that these additives are beneficial and question whether any long-term beneficial effects exist. This is according to Charlotte Vallaeys, who is the director of farm and food policy at the Cornucopia Institute, a Wisconsin-based nonprofit.
The processing of manufactured DHA and ARA uses hexane, a synthetic material that is not approved for use in organic production, sulfur dioxide, acid and bleach. Hexane, is a volatile liquid found in glue and gasoline. Hexane is a petroleum-refining byproduct that is a neurotoxin when inhaled in high volumes, can cause nausea, euphoria, headaches and nerve damage. This of course is a concern primarily for workers at Martek who make DHA/ARA. The manufacturer says that no hexane residue has been found in its formula, but Vallaeys knows of no independent studies or testing that have been done on hexane residues in any formula that is fortified with DHA. Mothers should be able to have full confidence that they are feeding their baby formula that was produced without toxins and unapproved (synthetic) materials. The Cornucopia Institute petitioned the Department of Agriculture, which administers the organics food program, to have the oils removed from organic infant formula, because there is controversy about the manufacturing of these fats being compatible with the production of organic infant formula. The USDA National Organics Standards Board, which met in late 2011 to review the issue, announced that DHA/ARA extracted with hexane would no longer be allowed in organic infant formula. These additives are prohibited in organic formula in the European Union, and claims that they improve cognitive and visual development are prohibited on labels on conventional formula.
There is controversy about whether DHA or ARA may also lead to adverse reactions. The manufacturer says it has not seen a statistical difference in people reporting problems with infant formula since it began adding DHA/ARA to infant formula in 2002, yet the Cornucopia Institute says hundreds of reports were submitted to the FDA by health-care providers and parents of infants who became sick from formula with DHA and ARA; including spitting up, gas, fussiness, constipation, vomiting, and diarrhea after repeated use. When the manufacturer argued the point, the FDA disputed that there was any clear link to gastrointestinal "adverse effects" in infants and the DHA/ARA additives. It's tough to find any infant formula without all these synthetic vitamins and minerals, highly processed ingredients, cheap substitutes for the real thing and added DHA/ARA.
For parents who want to make sure their formula-fed babies get DHA, there is a company that makes a DHA supplement that can be added to its formula. Their DHA and ARA are made with "organic high oleic sunflower and/or organic high oleic safflower oil, organic soybean oil, organic coconut oil and egg lecithin. The company also recently released Baby's Only Organic Dairy Formula with DHA and ARA from egg yolk that is hexane free. Some parents may be concerned about using Baby's Only DHA/ARA because it is made with eggs, which some children are allergic to. Baby's Only says this is not a problem since they use egg lecithin, which was found to be allergen-free in laboratory tests.
The MedWatch program allows health-care providers to report problems possibly caused by FDA-regulated products such as infant formula. If you think your baby has suffered a harmful effect from an infant formula, you can report it to the FDA by contacting the agency at https://www.accessdata.fda.gov/scripts/medwatch/medwatch-online.htm. Your pediatrician can also do it for you via the FDA's MedWatch hotline, at 800-332-1088 or online at www.fda.gov/medwatch/report/hcp.htm.
Is your child drinking the container?BPA is an industrial chemical used as a structural component to make polycarbonate (clear) plastic, in the protective lining if metal food cans and in many consumer products, including infant formulas. Studies have linked BPA to breast and prostate cancer, reproductive abnormalities, and—for infants exposed in the womb—problems later on, including ADHD, obesity, and diabetes. Consumer Reports tests have found, BPA has been found at varying levels in many canned food products, such as soups, vegetables, and beans, as well as some infant formula. A recent study found that people in the U.S. have double the amount of BPA in their bodies compared with other countries.
A leading BPA researcher and professor of biology at the University of Missouri-Columbia, Frederick Vom Saal, Ph.D., said, “Liquid formula contains high enough levels of BPA to cause harm.” Consumers Union has repeatedly called on the FDA to ban BPA in children's products, and food and beverage containers. While the FDA announced in January 2010 that it thought there was cause for concern about BPA's potential effect on children and said it supports efforts to produce BPA-free baby bottles and find alternatives to BPA for can linings, it fell short of calling for a ban of the chemical in food contact substances. The FDA’s perspective is that BPA is safe at the current levels occurring in foods and continues to support the safety of BPA for currently approved uses in food containers and packaging. There is no U.S. regulation about having to report levels of BPA or even what products contain BPA. The levels of BPA from batch to batch of the same formula can differ considerably. Another question I have is how sensitive are the tests used by the industry to measure levels of BPA? A Consumer Reports study found BPA levels in the containers of powdered formula mixes were much lower than in RTF formula containers and also found more BPA in liquid formula than in powdered formula. So, powdered formula mix might be “safer” than liquid because powdered formula tends to absorb much less bisphenol A (BPA) from its container.
Some manufacturers have tried to address concerns over BPA by packaging formulas in "BPA free" containers, but at best it has become more of a marketing gimmick. Similac, Earth’s Best and Nature’s One Baby’s Only have created packaging that is BPA-free! I wonder what other chemical they used to replace BPA? BPA is also found in some plastic Sippy cups and some baby bottles, although many are now specifically labeled BPA-free. When independent tests were conducted on powdered infant formula and so-called BPA-free baby bottles, trace levels of BPA were found, suggesting its widespread use in so many other materials, that it may not be possible to get to a point of having a product or packaging that is 100 percent free of BPA. Make sure bottles and sippy cups are BPA, PVC and Phthalate-free. Avoid using baby bottles with plastic liners as they may leach chemicals.
I was approached by a family who had 8 children. The eldest was a daughter and the rest, sons. Their youngest had been having great difficulty from the very start. Mom had been breast feeding, but he was failing to thrive. He was just a few months old when they decided to depart the conventional medical route and figure out for themselves how best to help their son thrive. They asked me to mentor them in diary goat husbandry, because their desire was to feed their baby boy a formula made with fresh, organic goat milk. I helped them design their barn, find the equipment, feed and hay. I was driving down to South Carolina to get two does for myself and I got them two does also. I bred their does to my buck in the fall and they got goat milk from me until their does gave them milk in the spring. When their does were in labor, I assisted. Building the barn and caring for the goats had become part of the older children's homeschooling education. When they went on a trip, I cared for their goats and when we went away, they cared for mine. It was an awesome partnership. Their infant responded favorably to the dietary change and his health continued to improve to such a degree that the doctors marveled.
Make a homemade infant formula from goat milk1. Goat milk has fewer allergens and is less allergenic
In the United States, the most common food allergy for children under three is cow’s milk. Mild side effects include vomiting, diarrhea, and skin rashes, and severe effects can be as serious as anaphylactic shock! This can be a serious condition. The allergic reaction can be blamed on a protein allergen known as Alpha s1 Casein, found in high levels in cow’s milk. The levels of Alpha s1 Casein in goat’s milk are about 89% less than cow’s milk, providing a far less allergenic food. In fact, a recent study of infants allergic to cow’s milk found that nearly 93% could drink goat’s milk with virtually no side effects!
2. Goat’s milk is naturally homogenized
Fresh cow’s milk separates, with cream rising to the top and skim milk on the bottom. Fresh goat’s milk does not separate. The natural separation process in cow’s milk is caused by a compound called agglutinin and it will always cause the cow’s milk to separate. Americans like everything in a uniform consistency, so the dairy industry utilizes a process called homogenization. This method forces the fluid milk through a tiny hole under tremendous pressure which destroys the fat globule cell wall and allows the milk and cream to stay homogeneous or suspended and well mixed. The problem with such homogenization is that once the cell wall of the fat globule has been broken, it releases a superoxide (free radical) known as Xanthine Oxidase. We know that free radicals cause a host of problems in the body, not the least of which is DNA mutations, which often lead to cancer! Thus, the benefit of natural homogenization comes into clear view. Goat’s milk has smaller fat globules and does not contain agglutinin, which allows it to stay naturally homogenized, thus eliminating the dangers associated with homogenization.
3. Goat’s milk is easier to digest
Goat’s milk has smaller fat globules, as well as higher levels of medium chain fatty acids. This means that during digestion, each fat globule and individual fatty acid will have a larger surface-to-volume ratio resulting in a quicker and easier digestion process. Also, when the proteins found in milk denature (clump up) in the stomach, they form a much softer bolus (curd) than cow’s milk. This allows the body to digest the protein more smoothly and completely than when digesting cow’s milk.
4. Goat’s milk rarely causes lactose intolerance
Goat milk has less lactose. All milk contains certain levels of lactose, which is also known as ‘milk sugar.’ A relatively large portion of the population suffers from a deficiency of lactobacillus bacteria which produce an enzyme known as lactase, which is needed to digest lactose. This deficiency results in a condition known as lactose intolerance, which is a fairly common ailment. Lactose intolerance and cow’s milk allergy are two distinctly different conditions. Cow’s milk allergy (CMA) is due to a protein allergen, while lactose intolerance is due to a carbohydrate sensitivity.
Goat’s milk contains about 10% less lactose than cow’s milk and therefore is easier to digest for those with lactose intolerance. Countless lactose intolerant people are able to thrive on goat’s milk if they take a high quality digestive enzyme when they consume goat milk products and cultured dairy is best tolerated. It has been hypothesized that since goat’s milk is digested and absorbed in a superior manner, there is no “leftover” lactose. Leftover lactose remains undigested and feeds harmful gut bacteria, which causes the uncomfortable effects of lactose intolerance.
Kids Digest Powder https://www.enzymeessentials.com/HTML/kidz_digest_powder.html
5. Goat’s milk is more biocompatible to the human body than cow’s milk
In terms of biochemistry, we know that goat’s milk has a greater amount of essential fatty acids, such as linoleic and arachidonic acid, than cow’s milk. Goat milk has significantly greater amounts of vitamin B-6, vitamin A, and niacin. Goat’s milk is also a far superior source of the vitally important nutrient potassium. This extensive amount of potassium causes goat’s milk to react in an alkaline way within the body, whereas cow’s milk is lacking in potassium and ends up reacting in an acidic way.
Thermodynamically speaking, goat’s milk is better for human consumption. A baby usually starts life at around 7-9 pounds, a baby goat (kid) usually starts life at around 7-9 pounds, and a baby cow (calf) usually starts life at around 100 pounds. Now speaking from a purely thermodynamic position, these two animals have very significant and different nutritional needs for both maintenance and growth requirements. Cow’s milk is designed to take a 100 pound calf and transform it into a 1200 pound cow. Goat’s milk and human milk were both designed and created for transforming a 7-9 pound baby/kid into an average adult/goat of anywhere between 100-200 pounds. This significant discrepancy, along with many others, is contributing to national obesity rates in the U.S.
To conclude, we have seen that goat’s milk has several attributes that cause it to be a far superior choice to cow’s milk. Goat’s milk is less allergenic, naturally homogenized, easier to digest, lactose intolerant friendly, and biochemically and thermodynamically superior to cow’s milk. I recommend Mt. Capra’s goat’s milk products because they do not contain any growth hormones or antibiotics that massive cow dairies have come to rely upon.
When breast feeding isn’t an option or supplementation to breast feeding is needed, parents need to know they have the choice to make their own formula and avoid some of the nasty ingredients found in commercial formulas. Most commercial formulas are loaded with cheap carbohydrate like corn syrup, cheap protein like GMO soy and cheap fat like vegetable oils, with preservatives, synthetic vitamins and minerals, and other artificial ingredients.
Mt. Capra created a formula recipe to resemble mother’s milk as closely as possible.Yes, we want a nice label that lists all the nutrition facts and clearly details exactly the amounts of fat, carbohydrates, protein, vitamins, minerals, probiotics, bio-active components like nucleotides, cytokines, and growth factors in mother’s milk, but human breast milk doesn’t provide that either. There are literally huge changes in the composition of breast milk that make it impossible to give an exact nutritional profile. The best that can be done is to analyze thousands of samples of breast milk for hundreds of different women at different times during their lactation, taking into account such variables as time post-partum, minutes into feeding (foremilk vs hindmilk), ethnicity, region, age, diet, health status, etc. The list of variables needed to determine the nutritional profile of breast milk is mind boggling. However, there is some detailed analysis that shows in each 8 ounces of milk on average breast milk contains the following nutrient profile.
Per 8 ounces Goat Milk Formula Breast milk
Calories 163.3 165.6
Carbohydrates 17.5 17.5
Fat 9 9.3
Protein 4 3.3
So even though the nutritional composition of breast milk might vary (some estimate by as much as a factor of 3 during feeding) we can get a general ballpark for where an infant formula should be, nutritionally speaking. This recipe is very close in overall nutrient composition.
While goat milk is the perfect alternative to cow milk in an infant formula, an infants needs are slightly different than those of an adult or even a young child. First, if goat milk is the sole food being provided to an infant than protein content needs to be taken into account. The milk should be diluted to lower the protein content. This will ensure that the formula doesn’t contain protein levels that would be stressful to the newly formed kidneys of the infant. However, once you lower the protein levels by diluting the milk, you now have to increase the calories, carbohydrates, and fat, accordingly to make up for the dilution level.
When we compare the nutrition levels of breast milk to goat milk below, we see that goat milk is the closest in composition to human milk, but there are still few nutritional gaps that need to be equalized. Therefore if you follow the recipe below (provided by Mt. Capra), the nutrition provided by your homemade goat milk infant formula should be very close to human breast milk.
Human Breast Milk Calories 172, Fat 11 grams, Protein 3 grams, Carbohydrates 17 grams
Goat Milk Formula Calories 173, Fat 11 grams, Protein 3.5 grams, Carbohydrates 17 grams
Recipe for Homemade Goat Milk FormulaNote: Mt. Capra has spent many hours researching and refining this goat milk infant formula recipe and formatted it into a convenient recipe card size that is easily printable and comes with step by step instructions. The proportions listed below are for making an 8 oz. bottle. You can get a free goat milk infant formula recipe card download at Mt. Capra website. For your convenience, it has a conversions table so that you can mix 1 pint, 1 quart, and 1 gallon of the formula without doing a single calculation in your head.
CapraMilk - All natural premium full fat, whole goat milk powder – 1 heaping tbsp. (14 grams)
Goat milk is a remarkable food in that it more closely resembles the protein, fat, and carbohydrate structure of breast milk than literally any other ingredient available. The benefits range from the nucleotide (DNA) structure of goat milk being as similar to breast milk to the presence of taurine in goat milk amounting to 20 times that of cow’s milk which is, not surprisingly, the same ratio found in human breast milk.
Capra Lactose - Goat Milk Lactose Sugar – 1 tbsp. (12 grams)
Carbohydrates are the main source of energy for baby and there is a fair amount of flexibility here. Lactose it is true “milk sugar,” a combination of glucose and galactose, which is perfect for an infants diet. A babies digestive system was naturally designed to produce excessive amounts of lactase, an enzyme used to digest lactose, so the fit is natural. However, if mom didn’t have the beneficial bacteria to transfer to her infant, which is true in most cases these days (see video ‘How Did I Get So Sick?’, then supplementation with a high quality infant digestive enzyme will make up the difference. Reestablishing Lactobacillus acidophilus (good bacteria) in the newly formed GI tract of your little one is the key. Other good options for your carbohydrate sources are organic, raw turbinado sugar, organic maple syrup or brown rice syrup. Not agave and honey is not a good option as it is not recommend.
100% Grass-Fed Pastured Goat Milk Ghee Clarified butter – ½ tsp.
This is one of nature’s greatest fat sources. Ghee is the clarified “butter oil” from goat milk cream and does not contain any of the allergens found in cow milk. Mt. Capra is currently the only company in the world producing this unique food. Saturated fat is extremely important for the brain development and overall health of your growing little one. The saturated fat in goat milk ghee is high in medium chain triglycerides (MCT’s) and because our goats are grass-fed, their ghee contains Conjugated Linoleic Acid (CLA), as well as important fatty acids such as lauric acid, which is found in high amounts in breast milk. Coconut oil is the most requested ingredient replacement question, but it is a common allergen. Coconut oil is not biocompatible with any blood type and I recommend you avoid it completely. Mt. Capra created their goat milk ghee to address this need and because this formula is meant to be a low-allergy option, the Goat Milk Ghee is a great tool for those little ones who are especially sensitive to the allergens found in coconut oil.
Eden Organic Safflower Oil – ½ tsp sunflower oil for infant formula goat milk
Safflower oil delivers more healthy fats, this time in the form of poly and monounsaturated fats and especially the essential fatty acid linoleic acid which is vital in infant nutrition. Sunflower oil is also a good option. Both are a source of Vitamin E, but make sure you buy organic, non-GMO varieties of this oil. Eden Organic Safflower Oil is an all purpose, mild tasting vegetable oil created without chemical processes. Their low heat, low volume method of seed pressing leaves the full aroma and flavor intact. It is nitrogen flushed when bottled. Store it in the dark and keep it cool to protect nutrients.
Unsulphured Blackstrap molasses – ⅛ tsp
Black syrup molasses is high in B vitamins, minerals, and is a natural source of iron. To help keep baby from getting constipated from too much iron, be careful not to give too much! Make sure you get the organic, unsulphured variety as it is far less processed.
Infant probiotic strain – ⅛ tsp.
Probiotics are designed to be naturally present in breast milk, but if they are deficient or absent, there are several different strains that are perfectly designed for infants. Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium longum, and Saccaromyces boulardii all have clinical research that shows safety in infants as well as many beneficial effects. There are many high quality infant probiotics available. Since most probably will only recommend them for kids 3 and up, I suggest only using half a dose but probiotics are amazingly safe and I would have no problem using the regular strength or even double the strength if the situation needed it. Remember, this ingredient only needs to be added only once per day and should be kept in the refrigerator until right before you add it to the bottle. Heat kills probiotic!
Infant formula vitamins/minerals – ¼ tsp.
I recommend NutriStart Multivitamin Powder created by Rainbow Light®. There are a lot of possible vitamin/mineral combinations to use, but this one contains no added preservative, colors, or artificial flavors. Remember, this one you only need to add to one bottle per day as it will contain all the vitamins/minerals needed for that day. Please don’t add this to every bottle.
Children’s Multi Vitamin/Mineral Hypoallergenic - 120 capsules
DHA and colostrum
Parents what a formula that is simple enough to make regularly and keep it far less expensive than store bought formula, but if you want to make a great formula that much better, I highly recommend adding DHA and colostrum. Mt Capra offers the only commercially available goat milk colostrum.
Goat Milk Colostrum powder (174 g)– 1 scoop (1,450 mg)
Colostrum is the thick yellow fluid which is produced as a precursor to mother’s milk. It is found in humans, goats, and other mammals where it is produced by the mother for two days following birth. Colostrum can be described as a brilliantly designed transfer system, which effectively “jump starts” a newborn’s undeveloped immune system. Colostrum adds many beneficial bioactive ingredients such as lactoferrin, cytokines, growth factors, and immunoglobulins. It only needs to be added once per day. Make sure to get the powdered version for easy mixing.
Baby DHA for infant formula – Based on weight
DHA also known as Docosahexaenoic acid is found in fish, algae and most importantly here, breast milk. It is not found in goat milk and I would highly recommend adding it to your formula if you don’t mind the slightly fishy taste it might give the milk. This is another ingredient that only needs to be added once per day based on the the weight of baby. Supports learning and language abilities! Adequate intake of DHA is essential for proper brain development in infants. Nordic Naturals DHA Infant™ is made exclusively from Nordic Naturals' Gold Standard 100% Arctic Cod Liver Oil. It is formulated for the specific omega-3 nutritional needs of infants 5 to 35 lbs. (or as directed by a health care professional). Note of caution: Please be careful not to give too much vitamin A by supplementing with a multivitamin + fish oil.
- Supports healthy brain‚ eye‚ and nervous system function.
- With added natural vitamin D3 for further support of healthy development.
- Measured dropper for easy addition to formula or food.
Caprotein - Natural Vanilla Flavor 1 lb (453 Grams) - 2 heaping tablespoons
The most digestible protein on the planet! It is made from goat milk that contains no antibiotics or growth hormones. It contains natural probiotics and partially pre-digested fermented protein with absolutely no artificial anything! This would be helpful for an infant with type O or B blood, because they tend to have a higher protein requirement than blood type A or AB.
WaterDuring the first year, you don’t need to supplement formula with bottles of water, not even on hot summer days. In fact, giving infants water can be dangerous because they can easily suffer from water intoxication, a condition in which their developing kidneys can't excrete water fast enough. As a result, water builds up in the body and dilutes the electrolyte balance of the blood, which can cause seizures, coma, or even death. Give your baby a little extra breast milk or formula instead of water if you sense that she's thirsty on especially hot days.
You should never try to stretch formula with extra water. Improperly diluted formula can lead to malnutrition and possibly water intoxication, which can be life-threatening. On the other hand, too little water puts an excessive burden on an infant's kidneys and digestive system, and may lead to dehydration.
Bio-individuality and introducing solid foods
Every baby is an individual who has a blood type that needs to be fed in harmony with its unique biochemistry. Don’t rush introducing solid foods. Your breast milk is the best food for your baby and it is important to continue providing this nourishment for as long as possible. Babies lack the digestive enzymes to break down solid foods and the digestive system is still developing until two years of age. Swallowing and tongue reflexes need to develop to avoid choking.
When you begin to introduce pureed foods, I highly recommend you avoid commercial baby foods, even organic healthy brands. Most of them have processed ingredients and fillers, such as tapioca, rice flour, modified corn starch, hydrogenated oils, solvents from manufacture, sugar, salt, corn syrup and food additives. It costs less and takes very little time to make your own baby food from organic whole food ingredients that you can feed to your baby with confidence in its source, ingredients and preparation. Choose as many of the highly beneficial foods, based on blood type (email email@example.com for the free PDF), as you possibly can and make them the centerpiece of your child’s diet to ensure optimum health and vitality for your growing child. Use the same good hygiene practices you should be carrying out while preparing your own meals. If you are not going to feed it, freeze it. Never use a microwave!
Avoid these foods during the first year on solid foods
Honey, raisins, nuts, popcorn, raw vegetables, peanut butter, salt, sugar, strong spices, processed foods, including canned fruits and vegetables, because they are loaded with food additives and solvents.
Don’t be anxious about feeding schedules — how often, how much. Your baby will develop his or her own patterns. Be patient, relax, let your child find his or her own rhythm, within reason. Your baby will resonate with your mood, emotions, fears, stress and anxiety. Feeding a baby who has had multiple feeding challenges can cause mom's to develop PTSD around feeding their baby. I can help you.
The ingredients in infant and toddler formulas are almost identical to those in commercially prepared g-tube formulas. Nutritionists and doctors focus on macronutrients, but the source and quality of the proteins, fats and carbohydrates are of little concern to them. The quality and source of macronutrients are critically important to achieve optimal health and vitality for a long life.
Please reach out to me via email to schedule your free introductory consultation. I look forward to serving you.
Johnna Wheeler - Certified Eating Psychology Coach
Disclaimer: This article is based on the research I have done, combined with personal and professional experience. Your research and experience may differ. The information has come from sources I have found to be reliable, and is based on my experience with clients. This informationa is provided for educational purposes only. You are solely responsible for what you do with this information. My goal is to be a helpful resource for information. I am not a doctor and I cannot prescribe. My focus is on biocompatible, whole food nutrition, eating psychology, candida yeast and leaky gut.