By Cassandra Artemissa
Placenta encapsulation has become increasingly popular among new mothers, but what is it.? Simply put, placenta encapsulation entails dehydrating and grinding the placenta and placing it into pill capsules for the new mother to ingest. Common options for preparation include Raw and TCM-Traditional Chinese Method. When used raw, the placenta goes straight to the dehydrator and is then encapsulated to retain the maximum nutrition. In TCM the placenta is steamed with warming plants such as ginger, green peppers and lemongrass before dehydration. The addition of warming plants is thought to balance the “cold” that may take place within the womb at birth.
Moms-to-be can hire a midwife or other expert to encapsulate their placenta or do it at home themselves. Be sure to make arrangements with your birthing professionals to save and properly store the delicate placenta until it can be processed.
This practice—known technically as placentophagia—is believed to offer many health benefits to both mother and child. In the past there weren’t many scientific studies to back claims that ingesting placenta may reduce the risk of postpartum hemorrhage, decrease the chance of experiencing postpartum mood disorders or lower incidence of anemia. Recent studies appear to support what midwives and mothers have been saying for years. Most notably, results from studies published by “American Journal of Obstetrics and Diseases of Women and Children” conclude that recovery from the postnatal weight decline is faster among newborns whose mothers ingested placenta.
Placenta encapsulation is one more option for new mothers looking for ways to naturally ease the discomforts of childbirth and get themselves and their babies off to a healthy start.