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IBCLC stands for International Board Certified Lactation Consultant.
IBCLCs function and contribute as members of the maternal-child health team. They provide care in a variety of settings, while making appropriate referrals to other health professionals and community support resources.
Working together with families, policymakers, and society, IBCLCs provide expert breastfeeding and lactation care, promote changes that support breastfeeding and help reduce the risks of not breastfeeding.
The IBCLE has a directory of that can help ensure you have the best support available.
Breastfeeding should not hurt.
However, many mothers find that when they first start breastfeeding they experience soreness or pain in their nipples and sometimes their breasts.
The most common reason for a breastfeeding to hurt or feel like the nipple is being pinched when latching is because the baby is not latching onto the well enough to protect your nipples from being pressed against the hard palate of their mouth.
If not corrected, over time, this latching pain can lead to other issues including sore nipples, cracked nipples, bleeding nipples and more.
Our IBCLCs can help with painful breastfeeding issues and answer any questions or concerns you may have.
When eliminating dairy from your diet, especially for reasons like Cow's Milk Protein Allergy (CMPA) in your breastfed baby, it's crucial to understand how dairy can be discreetly labeled in various food products. Dairy ingredients aren't always obvious and can be hidden under different names. Here's a quick guide to help you identify dairy in food labels:
Casein & Caseinates
Often found in protein bars and non-dairy products, casein is a milk derivative. found in many dairy products and also in some "non-dairy" items like coffee creamers and whipped toppings. Look for terms like calcium caseinate or sodium caseinate.
Common in baked goods and protein supplements, whey is a by-product of cheese production. Be wary of whey protein concentrate or isolate.
This milk sugar can be present in processed foods, medications, and even some types of bread.
Butter & Butterfat
Sometimes added to flavor or enhance the texture of foods like biscuits, crackers, and sauces.
Clarified butter used in some cooking oils and traditional dishes.
Often in soups, sauces, and baked goods, cream is a less obvious dairy ingredient.
Found in some snack foods, curds are a form of coagulated milk.
While not casein, these are milk proteins often found alongside casein in dairy products.
A sugar derived from the lactose found in milk, which can indirectly indicate the presence of milk proteins like casein.
Used in various processed foods, milk solids are dehydrated milk.
Beware of products labeled “non-dairy” as they can still contain casein, a milk protein.
Sometimes, natural flavors can be dairy-based, especially in sweet or creamy products.
Remember, always read labels carefully and when in doubt, contact the manufacturer for clarification. This vigilance ensures you maintain a dairy-free diet effectively, safeguarding your baby's health if they are sensitive to cow's milk protein.
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The Lactation Help Team