Placenta Encapsulation
A growing occurrence in the U.S. is the practice of a mother consuming her placenta after birth. Placenta consumption is not usually a topic discussed in dignified company. Since it can be off putting to the layperson, the topic is rarely talked about. So many people have only heard the term “placenta encapsulation” in passing. It is often received with an incredulous, “gross!” or “why?”
The Placenta: a History
The history of placenta consumption dates back more than 5,000 years. The first written information on consuming placentas comes from Traditional Chinese Medicine. While different texts vary slightly, they all include the same process. First all the blood is drained from the placenta. Then the placenta is lightly steaming with specific herbs in the steaming water. After that the steamed placenta is dried before grinding it into powder form.
The ancient Chinese believe the placenta warms the energy of a woman. A woman is considered cool after giving birth. She needs to be warmed again. Chinese practitioners add ginger and lemon to it in order to further warm the placenta. The fact that ginger and lemon are used is interesting from a modern medical perspective. Ginger is antibacterial and helps with muscle soreness. Lemon has antiseptic properties: antimicrobial, antiviral, and anti fungal. Lemon has coagulant properties as well. It helps control bleeding which is important for the postpartum mother.
Modern Times
In modern times, women encapsulate and consume their placentas for several reasons. These include increasing milk supply and balancing post-pregnancy hormones. Additionally, placenta assists new mothers in recovery from birth, improves overall mood.
Science has much to catch up on this topic. There are very few studies available which are either too small or very old. Nonetheless it is anecdotal evidence that indicates the validity of consuming placenta capsules. Women who actually encapsulated their placenta for consumption attest to its effectiveness.
More about the Placenta
The placenta is quite an amazing organ. It has unique qualities even before it is delivered. For instance the placenta originated from the same fertilized ovum that created the fetus and umbilical cord. Additionally there are many functions that the placenta performed in utero.
The placenta:
- Served as a barrier to keep toxins away from the fetus.
- Supplied oxygenated blood to the fetus
- Worked to remove waste created by the fetus
- Filtered the amniotic fluid
- Brought nourishment to the fetus through the umbilical cord
- produced pregnancy supporting hormones
Altogether, the placenta serves many important functions. The placenta acts as a protective barrier, and works as the respiratory, excretory, digestive, and endocrine system of the baby. The only organ our body makes for one sole purpose is the placenta. It is also the only organ the body discards after it completes the task. . It really is quite an amazing organ.
Ingestion Methods
There are a few different ways to ingest the placenta. The most common process is lightly steaming the placenta. Afterwards, the placenta is dehydrated. Then it is ground it into powder and put into capsules. Simply take these capsules with juice. Be sure to store placenta capsules in the refrigerator. This way they are safe to consume for up to 2 years.
Placenta tinctures are another way to safely consume your placenta. You make tinctures by mixing placenta powder with high proof alcohol. It takes six weeks to cure a tincture. Once it is ready, the tincture is safe to consume almost indefinitely. It is beneficial to use the tincture for those particularly uncomfortable menstruation cycles. Additionally placenta tinctures ease the discomforts of menopause.
Other interesting ways to use dried placenta include:
- making a salve for skin problems like vitiligo
- planting under a baby tree
- making hair condition to treat hair loss and alopecia
Raw Consumption
Some women eat the raw placenta in a smoothie, or by placing a raw piece in a capsule. Another way to consume the placenta raw is by skipping the steaming step. This method drys the placenta from its raw state. Some women and birth workers believe the placenta retains more energy, producing more potent capsules this way. However, Postpartum Placenta Specialists do not recommend this method. It does not get the placenta up to 160 degrees F to kill any bacteria present. Actually the low temperatures of drying raw meat facilitate bacteria growth. Temperatures below 160 degrees F keep the organ in what the US Food Safety and Inspection Service call the danger zone. The danger zone is from 41 to 140 degrees Fahrenheit.And so it is best to steam the placenta to ensure safe consumption.
Finding a Local Postpartum Placenta Specialist
Have more questions? Postpartum Placenta Specialists are knowledgeable in the art of placenta encapsulation and will give you more information. Google search “Postpartum Placenta Specialist” followed by your area.
Breathtaking Birth Doulas is local to Cypress, Katy, and West Houston. Please contact us or visit us on our Facebook page if you are interested in learning more about placenta encapsulation.