In the mother, breastfeeding is linked to a lower risk of type 2 diabetes, breast cancer, ovarian cancer, and postpartum depression.

Breastfeeding is not a sure way to prevent pregnancy.

The flavor of breast milk changes depending on what the mother eats. This exposes the baby to a variety of tastes over time. This exposure to different flavors may make introducing solids easier later on.

Research shows a correlation between being breastfed and having better weight control/ reduced risk of obesity later in life.

When an infant breastfeeds, the breast is stimulated such that the pituitary gland releases two hormones: Prolactin and Oxytocin. This triggers the “let-down” (milk ejection) reflex. It also helps the uterus contract and shrink back to its normal size.

On average, it takes about 1000 calories per day to produce breast milk. It is recommended that breastfeeding women consume an additional 500 calories per day.

About 75% of mothers produce more milk in their right breast than in their left.

Producing breast milk consumes 25% of the body’s energy; the brain only uses 20% by comparison.

Breast milk has several uses other than feeding a baby. See a list here: http://www.breastfeeding-problems.com/using-breast-milk.html