If your head itches get a better shampoo. You know exactly the point I was making. The top of room temp breast milk has a layer of fat that has separated from the rest of the liquid. That’s why I have to warm bottles so that the fat can be redistributed throughout the container. Do a quick search on the type of fat in breast milk and you’ll find that indeed, it contains saturated fat.
Excuse me, I did not realize that you were trying to make a point with a rhetorical question. I genuinely thought you were asking an honest question, and so I answered it factually in a way that a layperson can understand. Although you seem to have misinterpreted my good-faith answer as some sort of commentary, I was making absolutely no comment on the practice of eating saturated fats.
I do not *ever* recall seeing fat congeal on the top of breast milk the way that fat congeals on the top of, for instance, the liquid left over in the pan after making a roast. Even if you buy non-homogenized cow milk, the cream at the top is a thick liquid, not a solid, which indicates that it is more unsaturated than saturated.
BTW, I hope you are not leaving milk unrefrigerated for prolonged periods of time, unless your kitchen is extremely cold. Bacteria can double in number every 20 minutes; a single pathogenic bacterium can multiply to dangerous numbers in just 4 hours. That can overwhelm the rudimentary immune system of an infant.