Increasing the volume breast milk .Increasing the volume of milk. There are things that must be taken to ensure that the volume of milk can be increased. Get plenty of rest, not stress, feeding on a regular basis, enough fluids and eating nutritious foods with adequate portions. Based on my experience, there are some foods that can be used to increase the volume of breast milk.
1. Fresh cow's milk
Milking the cow's milk is the best pure than the powdered milk packaging. To obtain a hygienic milk, we must cook it first to the boil 2 times. The trick is after cooking until boiling then turn off the stove and wait a minute, turn it back on stove and cook until boiling again. If it is difficult to obtain pure milk fresh from the farm then it could be obtained easily in supermarkets in the form of pure liquid milk packaging to a wide range of brands.
2 Meat and eggs
all the meat is very good to multiply the volume of breast milk. Especially is a high protein meat .Animal protein greatly increases the volume of milk. I think a vegetarian diet while breast-feeding is less precise.
3. Green beans
All nuts contain high vegetable protein and are very good at feeding by mothers who breastfeed. Legume family that is often used is the green beans.Plants belonging to the tribe of legumes (Fabaceae) has many benefits in everyday life as food sources high in protein vegetable. Processing is usually done by making green bean porridge or squeezed juice is taken and then drunk.
4. Leaves katuk
Katuk or in the Latin language Sauropus androgynus a vegetable plant that is widely available in Southeast Asia. These plants in several languages are recognized as the mani cai (马尼 菜; Chinese), cekur manis (Malay) and Rau ngót (Vietnamese). Katuk a minor leaf vegetables are known to have properties facilitate the flow of breast milk (breast milk). Katuk leaf can contain almost 7% crude protein and fiber to 19%. The leaves are rich in vitamin K, in addition to pro-vitamin A (beta-carotene), B, and C. Minerals it contains are calcium (up to 2.8%), iron, potassium, phosphorus, and magnesium. Dark green leaf color due to the high levels of chlorophyll. The cooking methods can be boiled or sauteed.