Placenta Encapsulation
What is the placenta?
The placenta is the organ that surrounds the fetus in the womb and allows for the exchange of nutrients, blood, and waste with the mother. You literally grow an organ that provides everything your baby will need to grow and survive development! The placenta delivers nutrients and oxygen to a developing baby and it is full of vitamins and minerals such as B6, B12, and iron. The placenta is also hormone rich with progesterone and estrogen.
Why consuming the placenta is beneficial:
Quicker Recovery. Birthing people consistently report feeling better quicker when consuming their placenta. Tradition and holistic medical customs embrace a number of potential advantages that come from ingesting the placenta. This is a practice that has been done in cultures worldwide for centuries. With the exception of a few species, all mammals consume their placenta after giving birth. It is assumed that this is because of the nutritional benefits that consuming a placenta can offer after having a baby. Evidence from midwives, birthworkers, and studies that are being done in regulated environments on placenta consumption in human beings is overwhelmingly positive. Additional benefits that have been shown are:
Increased release of the hormone oxytocin, which helps the uterus return to normal size and encourages bonding with the infant.
Increase in CRH, a stress-reducing hormone
A decrease in postpartum depression levels
Restoration of iron levels in the blood
Increase in milk production
Ingredients in the placenta that aid in healing:
Gonadotropin: the precursor to estrogen, progesterone, and testosterone.
Prolactin: promotes lactation.
Oxytocin: for pain reduction and bonding.
Thyroid stimulating hormone: boosts energy and helps aid recovery.
Cortisone: combats stress and unlocks energy stores.
Interferon: stimulates the immune system to protect against infections.
Prostaglandins: anti-inflammatory.
Hemoglobin: replenishes iron deficiency and anemia, a common postpartum condition.
Urokinase inhibiting factor and factor XIII: stops bleeding and enhances wound healing.
Gammaglobulin: immune booster that helps protect against postpartum infections.
How is the placenta processed?
There are a few different ways in which a person can consume their placenta, but placenta encapsulation is the most popular method for human consumption. The custom of consuming the placenta is centuries old and is a tradition that has been growing in practice in the United States. For my clients, I offer 2 different methods of ingesting the placenta; capsules and tincture. I recommend both for benefits that last longer than the initial few weeks after delivery.
I use the TCM Method of processing the placenta into capsules, which involves steaming the placenta and dehydrating it alongside ginger and lemon at a low temperature, then grinding it into a fine powder and processing it into the capsules. Ginger and lemon have been used in traditional chinese medicine as an antiseptic as well promote bringing “warmth” back to the body. These pills are often taken at a higher dose initially (2 pills 3 times a day) and then gradually decreased over time as needed.
A placenta tincture is a made with a portion of the dehydrated placenta that has been processed and soaked into a high-quality, gluten-free vodka. The tincture takes approximately 6 weeks to process and has a lifetime shelf life. On top of all the benefits that encapsulation offers, the tincture can be used at any stage or phase of life, including during menstruation, weaning, or often times saved until menopause. It has been shown to significantly balance hormones and reduce hot flashes. It can be taken as drops under the tongue or added to tea.
Safety:
I have undergone extensive training in encapsulation, and have completed an OSHA-approved 'Bloodborne Pathogens for Placental Encapsulation Professionals' course, follows OSHA safety standards when handling placentas, and sterilizes all equipment used before and after each use.