Need help increasing your breast MILK SUPPLY?

Are you struggling with a low milk supply? If you're having trouble breastfeeding, it’s important to seek help.

There are many reasons why breastfeeding can be challenging and confronting at the best of times, so here are some tips to assist you:

1. Seek help;

• Speak to a naturopath who is experienced with lactation as they can assess stress levels (the stress hormone “Cortisol” can directly interfere with milk production).

• Assess your diet and macronutrient intake.

• Prescribe nutraceuticals and herbs that help the body to restore and adapt to stress.

• Prescribe galactagogues (compounds found in herbs and foods that increase milk supply).

2. Make sure your eating enough nutrient dense foods and exercising. It takes a lot of energy to produce breast milk and if you’re not nourishing yourself, your milk supply will suffer.

3. See if your baby is latching correctly. This can be a huge factor especially if feeding is extremely painful. Speak to a lactation consultant who is well trained in this area.

4. Be kind to yourself - Surround yourself with support and reach out for help. It does get easier.

5. Make some lactation cookies that are high in galactagogues to increase your supply and they taste amazing! Recommended amount - 2 biscuits per day.

Lactation Cookie Recipe 

Ingredients:

½ cups of quick oats 

2 cups of oat flour

1 cup almond meal

3 tbsp. brewers yeast

½ tsp. baking soda

¼ sea salt

½ cup of coconut oil or butter (melted)

½ cup of coconut sugar or brown rice syrup

2 tbsp. flaxseed meal

135g pana choc chips

2 pasteurised free-range eggs

Method:

1. Preheat oven 180°c and put the baking sheet on a baking tray

2. In a bowl, mix together the following: oats, oat flour, brewers yeast, baking soda, cinnamon, salt, flaxseed and set aside

3. In a large bowl mix the following: eggs, sugar/brown rice syrup until smooth. Combine dry ingredients into a bowl with wet ingredients and mix well.

4. Using a spoon or cookie scoop, scoop cookie dough into a ball and flatten out on the baking paper, making sure you leave about 2 inches between cookies.

5. Bake for 10mins 

6. Let them cool for 5 minutes and then store cookies in a container, in the fridge for up to 10 days or you can freeze for 3 months.