Mom should investigate further for abnormally
high lipase levels, if her expressed breastmilk taste or smells like soap, or just smells rank.
If you find out in advance that
high lipase levels may be an issue for you (mothers report their milk's lipase levels can vary from baby to baby), one approach is to scald your milk before chilling or freezing it to deactivate the lipase and prevent this fat breakdown from occurring.
Not exact matches
Dr Lambert pointed out that roasting beans at 302 °F or
higher increased the
levels of catechin and larger proanthocyanidins, leading to a stronger inhibition of pancreatic
lipase.
Not every mother with
high milk
lipase levels scalds her milk.
Occasionally women have
high levels of
lipase in their milk, an enzyme which can make it taste soapy or unpleasant after it is stored.
Some mothers make milk that has
higher - than - average
levels of the enzyme
lipase, which over time breaks down fat in expressed milk (Mohrbacher, 2010).
Once the athlete is in this state generally other aspects of hormonal balance favor the up - regulation of the enzymes (
lipases) and hormones necessary to burn fat at
high aerobic
levels.
It is unclear if the
high levels of either are the cause or the result of the pancreatitis, but in that situation, one of their fat - digesting enzymes does not function correctly (lipoprotein
lipase).