Placentophagy, or consumption of the placenta, has been reported for decades to help stop the baby blues and diminish postpartum fatigue. Some women have cooked the placenta in a stew, mixed it into a smoothie, or even taken it raw to tap into its powerful effects. For many who feel squeamish about this or want to reap the benefits of placenta for more than just a day or two, there is another option: encapsulation. Powdered placenta has been used in Traditional Chinese Medicine for centuries. In the postpartum period, placenta capsules can be used to:
Placenta encapsulation involves cleaning, steaming, drying, grinding and encapsulating the placenta in capsules. This provides all the benefits without unusual tastes or smells and preserves the placenta’s medicinal properties, ensuring many weeks of hormonal support. Some women save their placenta capsules for later in life, to ease the transition to menopause.
$275 for PBS birth
Pickup and Delivery
Choice of preparation:
Gentle (TCM) or Raw
Choice of location
A sliver of your fresh placenta soaked in 100-150 proof alcohol for 24 hours or up to six weeks and strained into dropper bottles.
Using edible food coloring gels along with your natural fluids up to three prints of your placenta can be made before preparation
All or part of your placenta prepared and frozen in cubes in order to be consumed in fruit smoothies.
The choice of preparation methods and locations:
Gentle (Traditional Chinese Method): The placenta is steamed with lemon and ginger, sliced thin and dehydrated. It is then ground into a powder and put into capsules.
High Yield (Raw Foods Method): Some mothers decide to forego the steaming process and have their placenta encapsulated raw. Hormones and nutrient load are lessened when food is cooked so in this preparation the placenta is gently cleaned, sliced, and dehydrated slowly on low heat, then ground, and put into capsules.
You can have your placenta encapsulated in you own home or in our dedicated workspace. Learn more here.
Tincture: I will put a sliver of your fresh placenta to soak in 100-150 proof alcohol for 24 hours or up to six weeks, then I will strain it for you into convenient sized bottles for storage.
Placenta prints: Using edible food coloring gels along with your natural fluids I can capture the “Tree of Life” so you can preserve the likeness of the organ that kept your baby alive.
Smoothie cubes: All or part of your placenta prepared and frozen into cubes in order to be consumed in fruit smoothies.
The number of capsules produced by your placenta depends on the size and density of your placenta.
I have completed and am certified with an OSHA Compliant BloodBorne Pathogens training course for placenta encapsulators and certified in food safety.
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