Placenta encapsulation is the practice of preparing the organ that nourished the fetus during pregnancy into a form that can be ingested by the birthing parent after delivery. This process, also known as placentophagy, involves cleaning, dehydrating, and grinding the placenta into a fine powder, which is then sealed into consumable capsules. The goal is to make the placenta’s purported bioactive compounds easily consumable, similar to a dietary supplement. This article provides a guide focused on the practical steps involved in safely preparing the placenta for consumption.
The Reported Rationale for Consumption
Proponents of placenta encapsulation often cite a range of anecdotal benefits experienced during the postpartum recovery period. A primary motivation is the belief that consuming the processed placenta can help balance the significant hormonal fluctuations that occur after childbirth. This perceived hormonal regulation may contribute to a reduced risk of experiencing the “baby blues” or more severe postpartum mood changes. Many individuals also report an increase in energy levels and an improvement in overall mood. Since the placenta contains iron, its consumption is also aimed at replenishing stores depleted due to blood loss during delivery. Furthermore, some users suggest that the practice aids in faster postpartum healing and helps to encourage a healthy milk supply for breastfeeding.
Overview of Preparation Methods and Necessary Equipment
The preparation of the placenta generally follows two distinct styles: the Traditional Chinese Medicine (TCM) method and the Raw method. The TCM method incorporates a steaming step, based on the principle that steaming introduces warmth beneficial for the postpartum body. The Raw method bypasses steaming, with proponents suggesting this preserves more heat-sensitive nutrients and enzymes.
Regardless of the chosen method, specific equipment is required to perform the encapsulation safely. Essential tools include a high-quality food dehydrator, a dedicated food processor or blender for grinding the dried material, and a capsule machine for filling the pills. Other necessary items are a cutting board and knife used only for this purpose, a steamer pot (for TCM), and a supply of empty capsules.
The Step-by-Step Encapsulation Process
The initial step involves gently rinsing the placenta under cool running water to remove any residual blood or clots. The umbilical cord and amniotic membranes are then trimmed away from the main placental disc, preparing the tissue for processing.
If using the TCM method, the rinsed placenta is placed over boiling water in a steamer pot, often with additions like lemon and ginger, and steamed for approximately 15 to 25 minutes. This steaming step heats the tissue throughout, which is thought to reduce the presence of surface bacteria. If the Raw method is preferred, the placenta is immediately prepared for dehydration without steaming.
The next step involves slicing the placenta into uniform pieces, typically thin strips or small cubes, ensuring no piece is thicker than a quarter-inch. Uniformity guarantees even and complete dehydration. The slices are then placed onto the dehydrator trays and dried at a consistent temperature, often between 105°F and 160°F, until the pieces become brittle and fully dry. This process usually takes between 8 and 18 hours.
Once the dehydrated pieces are crisp, they are ground into a fine, uniform powder using a dedicated blender or food processor. The powder must be completely smooth to ensure easy encapsulation. Finally, the powder is loaded into a capsule machine, which allows for the rapid filling of the empty capsules. The filled capsules are then sealed and placed into a storage container.
Essential Safety and Handling Requirements
The handling of the placenta requires strict adherence to food safety and sanitation protocols, as it is human tissue that can harbor bacteria. Immediately following birth, the placenta must be placed into a food-grade container and stored on ice or refrigerated within two hours to prevent bacterial growth. The placenta should be kept below 40°F and processed within three to four days, or it must be frozen until encapsulation.
The processing area and all equipment used must be thoroughly sanitized both before and after encapsulation, often involving a bleach solution for disinfection. Dedicated equipment is strongly recommended to avoid cross-contamination with other food items. It is imperative to discard the placenta if there is any indication of maternal infection, such as fever during labor, or if the tissue tests positive for bacteria like Streptococcus agalactiae (Group B Strep). This contamination cannot be reliably eliminated by low-temperature preparation.
Storage and Suggested Usage
The finished placenta capsules must be stored in an airtight glass container in a cool, dark, and dry location. Exposure to heat, light, or moisture can degrade the capsules and reduce their shelf life. For long-term storage, surplus capsules can be double-bagged and kept in a freezer, maintaining potency for six months or longer.
General usage guidelines suggest starting with a small dosage, such as one or two capsules taken once or twice daily, and then adjusting the frequency based on perceived needs. Many individuals increase usage during periods of fatigue or noticeable mood dips. It is advised to consume the majority of the capsules during the first six to eight weeks postpartum, when hormonal shifts are most pronounced.