Placenta Encapsulation is done by drying the placenta in a dehydrator, grinding it into a fine powder, and putting it into capsules. Each placenta typically creates about 75-90 capsules. There are two ways it can be processed.
- Raw Encapsulation means that the placenta is not steamed at all, but placed into the dehydrator raw. It is then ground up and encapsulated. Some believe some vital nutrients are lost in the steaming process and prefer to dehydrate the placenta raw. This typically yields more capsules than TCM.
- Traditional Chinese Method (TCM) is when the placenta is lightly steamed with warming plants such as ginger, lemon, and chili to bring heat back into the body after birth. After being steamed it is dehydrated, ground and encapsulated. This method typically yields less capsules because the placenta shrinks somewhat in the steaming process.
RESEARCH ON PLACENTA ENCAPSULATION
Research on placenta encapsulation is limited, with hardly any studies proving its benefits, or potential risks. Most of the benefits understood are anecdotal from people who have consumed their placentas in the postpartum period and shared their experiences.
Potential Benefits include:
-Decrease in risk of postpartum depression
-Help rebuilding blood
-Healthy milk supply
Follow the link for this article written by a Certified Nurse Midwife about the history, practice and potential benefits/risks of consuming your placenta.
Most mammals consume their placentas, but they typically do so immediately after birth. Deciding whether to encapsulate and consume your placenta is a personal decision. I encourage you to watch this helpful video on the Evidence Based Birth website.
Fees for Encapsulation
$250 - Includes a placenta print, dried umbilical cord keepsake, and glass jar of capsules
+$10 - non-gelatin capsules
+$10 - delivery charge if located >10 miles from my home