26 Jul Lactation Cookies are both delicious and SCIENCE ok!!
Funny word? Yes! Science? Also Yes!
What is a galactagogue?
We know that breastmilk production is stimulated in the body by oxytocin from skin-to-skin and putting baby to the breast setting off a cascade of hormones to have a really amazing finely tuned supply and demand situation. Gold star to all our Ultimate Antenatal and Ultimate Breastfeeding class graduates!
But what other things can we do to support and maintain breastmilk production?
Here comes the science bit…*impressive hair swish*
Galactogogues are medications or plants molecules used to induce, maintain, and increase milk production. Examples of some medications which have evidence of increasing breastmilk production are metoclopramide (anti-nausea), domperidone (anti-nausea), and chlorpromazine (a drug used to treat schizophrenia). These medications are prescribed for their primary use but have a side effect of increasing breastmilk production. So what are some more natural, easily available galactagogues?
Obviously, make sure you have no allergy or sensitivity to any of the above before ingesting!
Making Lactation Cookies is a fun activity, maybe make up a batch before the baby arrives! HOWEVER, they should not be used as a treatment for low milk supply. If you are struggling with breastfeeding, latching your baby on, you are concerned about your supply or your baby’s wet and dirty nappies, *please* link in with your healthcare provider, be it your maternity hospital, public health nurse, health visitor or lactation consultant. These are a little delicious snack that can help maintain a supply, but remember Lou’s Golden Rule “If in doubt, check it out”
Lou’s Lactation Cookies
Makes: 3 dozen cookies
- 2 tablespoons ground flax seeds
- 60ml water
- 225g butter, softened
- 200g caster sugar
- 110g soft brown sugar
- 3 egg yolks
- 1 1/2 teaspoons vanilla extract
- 250g plain flour
- 4 tablespoons brewers’ yeast (available in healthfood shops like Holland and Barrett)
- 1 tablespoon wheat germ
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 200g porridge oats
- 170g chocolate chips
Prep:15min › Cook:10min › Ready in:25min
- Preheat oven to 180 C / Gas 4. Line a baking tray with parchment.
- Combine flax seeds with water and let soak for 5 minutes.
- Beat butter, caster sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flaxseed mixture into the butter mixture.
- Mix flour, brewer’s yeast, wheat germ, bicarb, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
- Roll dough into walnut-sized balls and place 5cm apart onto baking tray.
- Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking tray for 1 minute before removing to a wire rack to cool completely.
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