The Art of Placenta Encapsulation

Ancient wisdom supporting your healing as you rest and recover with your baby.

Why Consume it?

The placenta is an organ that we, female, mammals produce in pregnancy, it serves as our connection to the fetus. It produces a series of hormones, as well as facilitates oxygen and nutrients exchange from momma to baby

The placenta facilitates the production of various hormones needed to maintain a viable pregnancy. They are lost in the last stage of labor with the birth of the placenta. At that lost, your endocrine system attempts to re-establish the pre-pregnancy-the balance and then re-balance your body’s hormone levels substantially lower (24-48 hours postpartum) and if low levels over pre-pregnancy there is where you start postpartum depression. Each placenta is unique and contains the exact genetic information of the woman and baby, this is what makes it amazing and special, no two are alike. Low iron for example has an impact on postpartum depression and the placenta is rich in iron, this can lead to placental help women who have previously had depression or postpartum bleeding and prevent postpartum depression. In addition to this, the placenta produces several hormones found between; gonadotropin, placental lactogen (hPL), estrogen and progesterone. 

Benefits of Placenta Encapsulation

Doctor Sergio Sanchez Suarez, director of the center Canario Peri-natal Research, asserted in 2003 at a conference that a mother consuming her own placenta after birth results in multiple benefits, including:

 

  • Restoration of energy after birth.
  • Recuperation of iron, minerals and vitamins. 
  • Balancing of hormones. 
  • Reduces risk of postpartum depression by restoring hormones lost at birth.
  • be perfectly made for you
  • give you more energy
  • lessen bleeding postnatally
  • been shown to increase milk production
  • help you have a happier postpartum period
  • hasten return of uterus to pre-pregnancy state
  • be helpful during menopause

Methods of Encapsulation

Traditional Chinese Method

The placenta is steamed {with fresh ginger, fresh green chile peppers and lemon (or lemongrass); herbs are optional} before slicing and  dehydrating it at 145 – 155 F. This method is believed to be warming and replenishing to the postpartum body and circulatory system, more supportive of mood and help your body use the beneficial properties of the placenta in a deeper way. This method also kills any bacteria and reduces risk of spoilage.

 Using this method produces less capsules, because of the steaming process. This method is ideal for moms who suffer from anxiety.

Raw Method

This method involves slicing the placenta while raw and dehydrating it at 160 F. Your placenta must be very fresh. It is dehydrated at a high temperature to kill off any harmful bacteria that may be present, but is otherwise unprocessed. This method is believed to better preserve hormones and nutrients.  Clients who choose this method report increased energy as one of the benefits. It is widely held that the hormones are more likely to be bioavailable when the placenta is processed raw.  

The Raw method makes about 20% more capsules, but the dehydration stage takes significantly longer.

This is also the most popular method of preperation. 

The Bottom Line

After reading this information , it does not seem such far-fetched idea, especially considering the benefits it can bring us!

Although it ‘s your placenta should talk to your doctor about your plans. It would be wise to consider putting your desire to take home your placenta in your birth plan or when registering at the hospital ask for a waiver of release. Your doula, or specialist take it with them once your have birthed your baby and prepare it for you.

Ready to book? Here’s how:

Safe, Reliable, Established

We process only 1 (ONE) placenta at a time. this is for safety, sanitation, and peace of mind.