MATERNAL MILK, ARTIFICIAL MILK and FLAVOURS

div align="justify">Nature has given maternal milk the easiness of transmitting flavors of the food ingested by the mother, to newborns in such way that the boy doesn't have problems to different nutritious flavors, neither immunologic rejection. Helene Hausner (University/Copenhagen/Denmark), requested to 18 pregnant women to ingest capsules of different flavors (bananas, liquorices, menthol, etc). Banana flavor, appeared in the milk 1 hour when having been ingested, the liquors in 2 hours and the menthol between 2 and 8 hours According to Gill Rapley the children fed with maternal milk are receptive to a wide range of flavors in opposition to children that ingest only artificial milk. We wonder if the mothers that ingest alcohol can transmit this propensity to their children.

LECHE MATERNA, LECHE ARTIFICIAL y SABORES

La savia naturaleza ha proveido a la leche materna la facilidad de trasmitir al lactante, los sabores de la comida ingerida por la madre, de modo tal que el niño no tenga problemas de acostumbramiento a diferentes sabores alimenticios, ni menos de rechazo inmunologico. Helene Hausner (University/Copenhagen/Denmark), hizo ingerir capsulas de diferentes sabores (platanos, alcohol, menta, etc), a 18 gestantes. El sabor de platano, aparecia en la leche a la hora de haber sido ingerida, los licores en 2 horas y el mentol entre 2 y 8 horas. Según Gill Rapley los niños alimentados con leche materna son receptivos a una amplia gama de sabores en contraposicion a los niños, que ingieren leche artificial. Nos preguntamos si las madres que ingieren alcohol mientras lactan trasmiten esta propensión a sus hijos.