…Contemplating the Core Elements of a Modern Breastfeeding Lifestyle
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Breastfeeding: We Are What We Eat

In recent years there has been a growing awareness of the negative impact of chemicals, preservatives and genetically altered foods in the adult diet.

John Mooney, a New York City chef, had a desire to grow his own food to ensure its quality and to do his part to encourage a sustainable system of food production grown close to home,,,up on the roof.

After a year of testing, his hydroponic vegetable garden has proven to be very efficient. This ancient idea has come to life in the skyline of the Big Apple and he hopes it will become a model for the future.

Mooney also grows Bibb lettuce atop his roof. His new restaurant,Bell, Book & Candle, will be the first in the U.S. to grow its own food on a rooftop using hydroponics. He intends to grow enough produce to serve an 80-seat restaurant nightly for 10 months of the year. (Sarah Rosenberg/ABC News)

I was struck by the parallels between Chef Mooney’s rooftop garden and breastfeeding.

In a relatively small space and at a rapid rate he was producing high quality produce that could provide the bulk of vegetables for his restaurant. He mentioned that all that was needed was air, sun and nutrient rich water. There would be a conservation of energy, very little waste and after the initial investment a more economical food source using this method of gardening.

The breasts, although variable in size, are relatively compact organs that continually produce a concentrated, bio-available fluid specifically designed to nurture and grow human babies. Human milk is 80-90% water; the mother’s diet and lifestyle can favorably impact the quantity and quality of her milk.

Definitely Food for Thought. What do you think?

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