A lip blister (sometimes called a “sucking blister”) is a small bubble, thickened patch, or callus that can form on the upper or lower lip. Many parents are told this means baby has a “strong suck.”Sometimes that’s true. But often, as we discuss - it’s actually a sign that baby is working harder than they need to in order to maintain suction. So rather than being a sign of “strength,” it’s often a sign of compensation. Not every blister means there is tongue restriction — but when paired with other feeding challenges, it can give helpful clues about latch mechanics. What parents may notice: - A small blister, bubble, or white callused area on the upper lip - A thickened strip across the centre of the lip - Lips curling inward during feeds instead of flanging outward - Clicking sounds while feeding - Frequent loss of suction - Milk leaking from the sides of the mouth - Baby tiring quickly or feeding for long periods What it can look like: - A clear fluid-filled bubble that comes and goes - A dry, peeling or thickened patch - A lip that folds under rather than staying relaxed and outward Why this can matter: Feeding should be rhythmic and efficient. If baby cannot maintain a stable seal with the lips and tongue, they may compensate by: - Increasing pressure through the lips - Using more jaw effort - Clamping or sliding on the nipple - Repeatedly breaking and re-establishing suction Over time, this extra friction can create a blister or callus.

I thought I'd start sharing some images to help parents visualise some of the presentations that Simon and I talk in the Classroom videos. Image 1: UPPER LIP TIE Tongue ties and tight tongue patterns are often seen alongside upper lip ties, as both involve connective tissue along the midline that develops during early pregnancy. An upper lip tie is when the small piece of tissue that connects the upper lip to the gum (called the frenulum) is tighter, thicker, or positioned lower than usual. In some babies, this tissue is soft and stretchy. In others, it can look more prominent, thicker, or attach lower down toward the edge of the gum line. Sometimes it appears as: - A tight or thin upper lip that doesn’t roll outward easily - A visible band of tissue when you gently lift the lip - A lip that looks tucked under instead of flanged outward - A small gap between the top front gums that persists - Blanching (whitening) of the tissue when the lip is lifted What parents may notice: - Upper lip does not flange outward easily during feeding - Lip looks tight, thin, or pulled upward - Difficulty maintaining a seal on the breast or bottle - Milk leaking from the corners of the mouth This matters because: - A restricted upper lip can affect latch depth and milk transfer - Baby may compensate with jaw or tongue effort This may lead to: - Shallow latch - Increased air intake and swallowing air which can lead to colic etc - Baby working harder with jaw or tongue to compensate - Maternal nipple discomfort - Less efficient milk transfer The goal is to help make sure the tongue can move freely enough so that even lip ties don't need to inhibit feeding. When all the layers of restriction are released from under the tongue, from the inner and outer cranium, the dura (layers around the brain and spinal cord) and the spine - a lip tie is also less likely to need cutting. Its imperative though, that the root cause driving the connective tissue issues is addressed - which is typically a methylation issue and the specific genes which guide how the midline forms. When stress or low energy affects that delicate timing, tissues develop differently. Likewise when nutrients are low, or methylation pathways are not working well - how cells are made can be less precise.

Hey everyone, I feel so informed and empowered with your content about methylation! I have already been told from my obstetrician and midwife to take aspirin and calcium tablets for my next pregnancy to prevent pre eclampsia. It would be interesting to gauge your thoughts and hopefully help other mummas!

This is a calm, supportive space to understand tongue tie and feel more confident in your next steps. If you’re comfortable, introduce yourself in My Child’s Journey with: 1️⃣ Your child’s age (or due date) 2️⃣ What brought you here 3️⃣ Where you’re at right now No pressure to post straight away, many parents like to read first, and that’s completely okay. We’re glad you’re here 🤍

Glycine is a small but very important nutrient during pregnancy. It helps your baby’s body form properly, especially important “midline” structures like the brain, spinal cord, heart, and tummy wall that need to close and develop correctly in early pregnancy. It also supports something called methylation. Methylation is like your body’s master control system — it helps turn genes on and off, build DNA, grow new cells, make energy, and detoxify. During pregnancy, methylation is happening at a very fast rate because your baby is growing and dividing cells rapidly. Glycine helps methylation stay balanced. It supports how the body uses folate, helps regulate homocysteine levels, and acts as a kind of “buffer” so the system doesn’t become overstimulated or depleted. In simple terms, it helps keep the growth and development signals steady and well-regulated. So while folate gets most of the attention in pregnancy, glycine is one of the quiet helpers making sure the whole system runs smoothly — supporting structure, DNA growth, energy production, and protection for your growing baby. “What’s the difference between bone broth and meat broth?” 🤔 - BONE BROTH is typically made with mostly bare bones, often roasted first, then simmered for a long time — usually 12–24 hours (or longer). It’s often made with vinegar to help pull minerals out of the bones. Long cooking extracts:• Minerals• Collagen and gelatin• Amino acids• But also higher levels of histamine (for sensitive people) For some, that long simmer can mean: • A stronger taste • A darker broth • That distinct “wet dog” aroma • And sometimes… a histamine hangover (headache, flushing, poor sleep) - MEAT BROTH is made differently. It uses meat on the bone — like oxtail, shanks, short ribs, or chicken frames with plenty of flesh still attached — not just stripped bones. It’s cooked for around 3–5 hours, not 12+. No vinegar and no dditives. Just gentle simmering. Because it’s cooked for less time, it’s often:• Lighter in taste• Easier to digest• Lower in histamine• Rich in gelatin but less “intense”