Placenta Encapsulation


Placentas are the only organ that the body makes then discards when it does not need it to nourish the fetus any longer. It is a fascinating organ, full of nutritive properties, iron to combat blood loss after birth, and hormones to restore balance to the roller coaster of adjustment from pregnancy to breastfeeding and non-pregnant.
Placenta consumption is becoming more and more popular lately. There are differing opinions on it. The argument against placentaphagy is that scientifically the placenta is made up of both mom and dad’s DNA, so when mom consumes the placenta, she is essentially taking in someone else’s genes. On the other hand, there are proven benefits of placenta consumption that make a good argument. They include the reduced incidence of postpartum depression, hormonal/mood swing rebalance, increased breast milk production, as well as increased energy levels. The benefits speak for themselves, as the four issues mentioned above can significantly impact a postpartum healing period. And how many escape these issues just after a birth?
One benefit later in life is at the time of menopause, placenta helps make the transition smoother by balancing hormones in the body. Hormonal fluctuation is to blame for hot flashes, mood swings, fatigue, feminine issues, and much more. All of these are affected positively by a little placenta here and there added into the diet. This of course takes planning ahead earlier in life so that there is one’s own placenta stored and available.
There are different methods of consuming the placenta; dehydration and encapsulation, or baking the dehydrated powder into chocolates that can then be frozen and thawed for enjoyment at your leisure. Some choose to blend raw placenta into a smoothie, others prefer to saute or steam a little bit and eat it that way. I know of some doulas that offer to make a smoothie immediately after the birth in addition to their services!
When the placenta is dehydrated, it can be done at low temperatures for a long period of time and maintains it’s raw form, for those who are on a raw food diet. Then when it is encapsulated, the flavor is masked, for those who are concerned about the flavor. I assume this would be the majority of us.
If you are considering hiring someone to do your encapsulation for you, please do your research and know that you can trust their operation method and facility. Another warning is to watch out for placentas that have been taken to pathology in the hospital. In a hospital birth, if the placenta has ever been out of your site, it has most likely taken a trip to pathology. They add chemicals and dyes that you do not want to consume. Soaking your placenta in vinegar for 24 hours will clean it if you are unsure, and it will bring out obvious signs that it has been tampered with (the vinegar will turn blue/black).
Happy placenta consumption!
Lilia Designs

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