Placenta Encapsulation is a safe way to reap the benefits of the placenta after your baby is born. While there has not been an abundance of research on the subject, we do know that it is made up of many hormones and minerals that are beneficial to the postpartum period. The anecdotal evidence of the benefits of consuming one's placenta during the postpartum period is impossible to ignore!

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What Are The Benefits?

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• Increases healing time 

• Increased milk supply

• Hormone balance

• Increased energy boost

• Decreased likelihood  of developing postpartum depression/anxiety​

 

Although there is an abundance of positive benefits there are those who do feel some negative side effects such as low milk supply, mood swings, and feeling ill. These side effects can be corrected by lowering the number of capsules taken or by eliminating them entirely.

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​​​Common Edible Forms of Placenta

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Raw Cubes: Raw placenta can be cut into small pieces and frozen for smoothies, cooked in a frying pan w/ spices or made into stew for immediate consumption.

*It smells a lot like beef roast*

 

Raw Encapsulation: The placenta is dehydrated from its raw state, ground into a

powder and put into capsules. People who follow a raw food diet may prefer this method however there is no research proving it holds more nutritional value than the traditional method.

 

​Traditional Chinese Method (TCM): The placenta is steamed before it is dehydrated, ground into a powder and put into capsules. It can speed up the time frame of your getting your capsules and can eliminate any threats that would be considered unsafe for consumption.

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Tinctures: A small raw piece of placenta is placed in a small dropper bottle with pure vodka. Once cured after 6 weeks it can be consumed by dropping it under the tongue or into a glass of water to feel the effects. When properly stored it lasts for your lifetime and can even benefit you during menopause and your daughters during puberty