Placenta Encapsulation

 

Placenta’s 101

With the exception of a few species, all mammals consume their placentas after birth. Anecdotal evidence on placenta consumption is overwhelmingly positive (there is little research done on PE). The placenta is a temporary organ that delivers nutrients and oxygen from mother to baby. It is full of vitamins and minerals such as B6, B12, and iron. The placenta is also rich with progesterone and estrogen.

Pros of placenta encapsulation: a decrease in postpartum mood disorders, increase in production of oxytocin, decrease in stress hormones, restoration of iron levels following birth and increase in milk supply

Cons of placenta encapsulation: On very rare occasion people will report feeling jittery or an increase in anxiety.

Contraindications: If you have HIV, Hepatitis B, or Hepatitis C, I cannot process your placenta.

 

Placenta Encapsulation

I use the traditional Chinese method of encapsulation. The placenta is first rinsed, then steamed with lemon and ginger. The placenta is then sliced and dehydrated. After 24 hours the dried placenta is grounded into a fine powder, then filled into vegetarian capsules to ingest. This process takes place over two days in your own home.

Pricing

 

*$50 discount for birth/postpartum clients.

Placenta encapsulation-$250

  • Can combine with raw method of preparation at no additional charge.

Raw method- $150

  • Cubed and frozen in ice cube trays with orange juice to be added to smoothies.

Transport fee- $30

  • Waived for birth clients.

  • I will pick your placenta up from the birth location before the encapsulation process.