HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Mosby » Journal
Page: 1


Profile Information

Member since: Sat Dec 6, 2008, 12:53 PM
Number of posts: 13,555

Journal Archives

Here's a recipe

8 ounces clean water at body-temperature

2 scoops (28 g) powdered goat milk

½ teaspoon nutritional yeast (for the B vitamins and folic acid)

1 teaspoon brown rice syrup (for the carbohydrates)

2 teaspoons blackstrap molassas (for the iron and the sugar)

½ teaspoon cod liver oil (for Vitamins A & D and balanced omegas), (once a day)

Vitamin D drops – amount according to brand, optional (once a day)

Place all ingredients in a bottle and shake vigorously to combine. You can also use a small mason jar or pre-mix enough for 2-3 bottles in a blender.

I also recommend that for the first few days of using the formula, use half the recommended amount of powdered milk and slowly work up to the full amount, especially if your baby hasn't started eating solid food.


I wouldn't recommend using this for more than a couple days as an emergency stopgap, but it seems fairly healthy to me, maybe a little light on protein. Goat milk is easier to digest for pretty much anyone, and less likely allergen than cow milk.

A History of Infant Feeding


Many other commercial products and formulas were rapidly introduced after the marketing of Liebig's infant food and the invention of evaporated milk (Radbill, 1981). By 1883, there were 27 patented brands of infant food (Fomon, 2001). These commercial products came in powdered form and consisted of carbohydrates such as sugars, starches, and dextrins that were to be added to milk. Name brands for the products included “Nestlé’s Food®, Horlick's Malted Milk®, Hill's Malted Biscuit Powder®, Mellin's Food®, Eskay's Food®, Imperial Granum®, and Robinson's Patent Barley®” (Radbill, 1981, p. 619). The foods were fattening but lacked valuable nutrients like protein, vitamins, and minerals. Over time, the nutrients were individually added (Radbill, 1981).

The use of artificial formula was associated with many summertime infant deaths (Wickes, 1953d) due to the spoilage of milk left in bottles (Weinberg, 1993). This association was not understood, however, until the public accepted germ theory. Between 1890 and 1910, emphasis was placed on cleanliness and the improvement in the quality of milk supplies. Improvements included providing better care for dairy cattle and forming infant milk clinics to disburse clean milk to the public (Greer & Apple, 1991). By 1912, rubber nipples that were easy to clean became available, and many homes were able to store milk safely in an icebox (Fomon, 2001).

In the 1920s, scientists also began developing nonmilk-based formulas for infants allergic to cow's milk. The first nonmilk formula was based on soy flour and became available to the public in 1929. Like the first formulas introduced in the late 19th century, soy formula lacked vital nutrients, particularly vitamins. Eventually, the problem was resolved with vitamin fortification (Fomon, 2001).

As formulas evolved and research supported their efficacy, manufacturers began to advertise directly to physicians. By 1929, the American Medical Association (AMA) formed the Committee on Foods to approve the safety and quality of formula composition, forcing many infant food companies to seek AMA approval or the organization's “Seal of Acceptance.” Three years later, advertising became regulated so that manufacturers could not solicit information to nonmedical personnel, which facilitated a positive relationship between physicians and the formula companies. By the 1940s and 1950s, physicians and consumers regarded the use of formula as a well known, popular, and safe substitute for breastmilk. Consequently, breastfeeding experienced a steady decline until the 1970s (Fomon, 2001).

Go to Page: 1