Placenta Encapsulation

The placenta is a temporary organ we grow in pregnancy. It surrounds the baby in the womb and allows for the exchange of nutrients, waste and blood with the mother. In the third stage of birth after the baby is born, the placenta is expelled. The custom of consuming the placenta, is centuries old, practiced most often in Chinese medicine. It might be a controversial practice, but it is gaining popularity in the United States over the past few decades.

Placentaphagy is the pratice of ingesting the placenta. This can be done in a variety of ways from smoothies to cooking it for spaghetti bolognaise. However as unappetizing as those options are to some, perhaps placenta encapsulation or placenta tincture is the best option.

What is Placenta Encapsulation?

Placental encapsulation is the practice of ingesting the placenta after it has been dehydrated, ground, and placed into pills. Traditionally, this is taken by the mother and is believed to impart numerous health benefits. It is frequently taken shortly after giving birth, during a woman’s menstrual period, or during menopause with the belief that it helps counter some of the symptoms of menopause.

What are the benefits?

There is little scientific research available regarding placental encapsulation and consumption and its benefits. Tradition and holistic medical customs embrace a number of potential advantages which come from ingesting the placenta.

Among these possible benefits 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 post-partum depression levels

• Restoration of iron levels in the blood

• Increase in milk production

The Encapsulation Process

There are three main types of placenta encapsulation: the Traditional (TM) method, the Traditional Chinese Medicine (TCM) method and the Raw method. All three methods prefer that the placenta be as fresh as possible – typically the first 48 hours after birth. For both the TCM method and the TM method, the placenta is thoroughly cleaned, steamed and dehydrated until it is dry. The resulting pieces are then ground into a fine powder and placed in capsules. The Raw method keeps the placenta raw and dehydrates after cleaning the placenta in order to retain the highest nutrient content possible. Depending on the size of the placenta and the method used, you can expect between 70-200 capsules.

This Placenta is getting processed by the TCM method. TCM Capsules, are made by gently rinsing, preparing and steaming the placenta with an organic infusion of organic chilli, lemon and ginger. These warming herbs familiar to Chinese medicine are believed to warm and energise you, destroy bacteria and preserve the placenta.

General Directions

The typical recommendation is to consume 2-6 capsules a day for six weeks. The leftover pills can be kept for other times of hormonal change such as weaning from breastmilk and even menopause (I have a stash in my freezer from each of my births to test out when menopause comes along!). For these circumstances especially, it is important to keep the pills in a cool dry environment. After a year, they must be placed in a freezer.

If you are interested in encapsulating your placenta you can reach out to your local doulas to find a placenta encapsulation specialist. If you are local to me in the Klamath Falls, Oregon area, you can contact me, Katie Rowe via call or text (541)-810-3921 or email mydoulalady@gmail.com.

The average cost to have your placentaencapsulated is around $200-$250. Some providers will include extras like the pictures above. Tinctures, an umbilical cord keepsake and sometimes a print of the placenta which can be a cherished memento from your birth.