72% of all moms in the USA work full or part time. This means that most babies are taking breast milk or infant formula from a bottle at some point in his/her first year of life. Proper storage and handling of breastmilk or formula can have a big impact on the quality of your baby’s milk.

New moms and dads are taught to warm their baby’s bottle slowly by holding it under tap water or by setting it in a bowl of warm water to bring the milk to the proper temperature for feeding. Microwave use is not recommended yet many parents rely on this convenient appliance to warm bottles. Using a microwave , even on a low setting, not only creates “hot spots” that can burn a baby’s mouth but it can change the nutrient density of the milk. In a study published by the Journal of Pediatrics, researchers from Stanford University compared unheated breast milk to microwaved milk. They found that milk microwaved on high settings lost nearly all of its antibodies, the agents that protect a baby’s immune system, and encouraged the growth of E. Coli, a disease causing bacteria. Heating milk on a low setting also harmed milk by reducing lysozymes, enzymes that digest bacteria, and antibodies. The Centers for Disease Control and Prevention’s protocol for handling human milk recommends against the use of microwaves because “excess heat can destroy the nutrient quality of expressed breast milk”. WarmZe uses technology that permits slow even heat which optimizes nutrient density.

America’s top children’s hospitals have been using waterless bottle warmers for reheating breast milk in the neonatal intensive care unit for years. This method is the standard of care to preserve the unique nutrient quality of breast milk and to provide milk at temperatures consistent with a mother’s body temperature. Up until now, waterless bottle warmers have not been available to the public. WarmZe is the first of its kind available in retail stores. It’s portable, safe and easy to use. For parents who travel, this unique tool is indispensible.

New moms are face with so many hard decisions. Work or stay home? Feed on demand or on a schedule? Co-sleep or crib? Cry it out or rock to sleep? Breast or bottle?

When new mom’s are discharged from the hospital they are encouraged to breastfeed their baby. According to the American Academy of Pediatrics, breastfeeding has numerous benefits.

  1. Breastfeeding provides warmth and closeness. The physical contact helps create a special bond between you and your baby.
  2. Human milk has many benefits:
    • It’s easier for your baby to digest.
    • It doesn’t need to be prepared.
    • It’s always available.
    • It has all the nutrients, calories, and fluids your baby needs to be healthy.
    • It has growth factors that ensure the best development of your baby’s organs.
    • It has many substances that formulas don’t have that protect your baby from many diseases and infections. In fact, breastfed babies are less likely to have
      • Ear infections
      • Diarrhea
      • Pneumonia, wheezing, and bronchiolitis
      • Other bacterial and viral infections, such as meningitis
      • Research also suggests that breastfeeding may help to protect against obesity, diabetes, sudden infant death syndrome (SIDS), and some cancers.
  • Release hormones in your body that promote mothering behavior.
  • Return your uterus to the size it was before pregnancy more quickly.
  • Burn more calories, which may help you lose the weight you gained during pregnancy.
  • Delay the return of your menstrual period to help keep iron in your body.
  • Provide contraception, but only if these 3 conditions are met:
    (1) you are exclusively breastfeeding and not giving your baby any other supplements,
    (2) it is within the first 6 months after birth,
    (3) your period has not returned.
  • Reduce the risk of ovarian cancer and breast cancer.
  • Keep bones strong, which helps protect against bone fractures in older age.

In the Journal Pediatrics (Vol. 89, No. 4, April 1992), there appeared an article entitled “Effects of Microwave Radiation on Anti-infective Factors in Human Milk” by Richard Quan MD from Dallas, Texas and John A. Kerner MD, from Stanford. Dr. Kerner was quoted in an article summarizing that research, which appeared in the April 25, 1992 issue of Science News.

The most significant study on microwaved food was done in Switzerland in 1992 by Dr. Hans Hertel, a Swiss food scientist. He was also a participant in the study, which included 7 others. All of whom stayed within the same hotel on the same macrobiotic diet for 8 weeks with no smoking, drinking or other consumption of food. The blood of the participants was tested before consuming anything and after consuming each type of food tested: raw food, cooked food and microwaved food.

Food from the microwave oven caused abnormal changes, representing stress, to occur in the blood of all the test individuals. But the same foods cooked conventionally did not generate abnormal changes. Hertel pointed out that these changes were typical of the beginnings of such chronic metabolic diseases as cancer and heart disease. In particular, Hertel discovered that microwaving food:

    • Increased bad cholesterol levels
    • Decreased the numbers of red blood cells carrying oxygen
    • Decreased the amount of hemoglobin, the substance in the blood that carried oxygen
    • Produced compounds created by radiation unknown in nature

Hertel believes his study suggests that cholesterol may rapidly increase in the blood due to stress. He added, “Blood cholesterol levels are less influenced by the cholesterol content of food than by stress factors. Such stress-causing factors can occur in foods which contain no cholesterol — the microwaved vegetables.” In other words, eating good raw butter may not raise cholesterol levels in a healthy person as much as eating organic vegetables cooked in a microwave.

Test results were consistently on the lower range of normal in those who were tested following the eating of the microwaved samples showing anemic tendencies. The situation became even more pronounced during the second month of the study. And along with the decreasing blood values was an increase in bad cholesterol. “We can only imagine the pronounced negative changes that might occur in the blood streams of people who consume various microwaved foods day in and day out,” Hertel said.

This is not so surprising considering that the way microwaves heat food. Electromagnetic force is used to alternate the magnetic orientation of the water molecules one billion times per second or more. It is this furious action that causes the water to heat up. It also changes the nature of the substances involved.

On October 1994 in an letter about the ill effects of microwaving food appeared the following:

“I always marvel at people who know that microwaves are hazardous to life, but still use them. That goes for you, too. So why do you ask this question [about whether your illness was created or worsened by microwaved food]? Is it because you are still looking for arguments to continue using the microwave? [The study results on microwaved food] are hard facts, aren’t they? But I have already answered dozens of such letters from mothers using microwave ovens to heat baby food for their babies, which had already contracted leukemia, but the mothers were still not prepared to refrain from using these deadly ovens because they are so practical and convenient, as they claim.

“If you, dear friend, love your body and your life, then stop it…”

Dr. Hans Hertel