Placenta encapsulation (PE) is a practice where the placenta, an organ that develops during pregnancy, is prepared for postpartum consumption. This is most commonly done by dehydrating, pulverizing, and placing the tissue into gelatin or vegetarian capsules. This modern adaptation of placentophagy has gained popularity among new mothers seeking natural support for recovery following childbirth. The concept draws on traditional practices, particularly from Traditional Chinese Medicine (TCM), which views the placenta as a restorative substance. The process transforms the organ into a convenient supplement intended to be taken in the weeks following delivery.
The Rationale for Placenta Consumption
Proponents of placenta encapsulation often cite a range of anecdotal benefits aimed at easing the physical and emotional transition of the postpartum period. A primary claim is that the capsules help to replenish hormones, such as progesterone and estradiol, which drop significantly after birth but are still detectable in the processed tissue. Mothers frequently report that consuming their placenta leads to an improved mood, helping to mitigate the “baby blues” and potentially reducing the risk of postpartum mood disorders. The practice is also associated with a perceived increase in energy levels, helping new mothers combat the common fatigue of caring for a newborn. Many also believe the capsules contribute to a more robust milk supply and may help to replenish iron stores depleted during pregnancy and delivery.
Step-by-Step Preparation Methods
The process of turning a placenta into capsules involves several distinct steps, typically following one of two main methods: the Traditional Chinese Medicine (TCM) method or the raw method. Regardless of the approach, the initial steps require the placenta to be gently rinsed to remove surface blood and clots. This is followed by trimming away the umbilical cord and membranes. The placenta is then sliced into thin, uniform strips to allow for efficient drying in a food dehydrator.
The TCM Method
The TCM method is distinguished by a steaming step before dehydration, often incorporating warming herbs like ginger or lemon. The placenta is steamed at temperatures that may reach 100°C (212°F), which is intended to eliminate potential surface bacteria while imparting a “warming” energy according to TCM principles. After steaming, the tissue is dehydrated, typically at a temperature around 55°C (131°F) to 71°C (160°F). This process takes approximately 8 to 24 hours, until the tissue is completely brittle and dry.
The Raw Method
The raw method skips the steaming process entirely; the placenta is sliced and immediately placed into the dehydrator. Proponents suggest that avoiding high heat preserves more of the organ’s perceived beneficial enzymes and higher concentrations of hormones and nutrients. The raw-prepared tissue is often dehydrated at a slightly lower temperature, sometimes around 48°C (118°F). However, many specialists still use food-safe temperatures such as 71°C (160°F) to ensure safety. Once fully dehydrated by either method, the brittle strips are ground into a fine powder and then filled into empty capsules using a specialized machine.
Critical Sanitation and Storage Protocols
Given that the placenta is a biological tissue, the handling and preparation process must adhere to stringent sanitation and food safety protocols to prevent contamination and the spread of pathogens. Immediately following birth, the placenta should be placed in an airtight container and stored on ice or refrigerated within two to four hours to prevent bacterial growth. If encapsulation cannot begin within 48 to 72 hours, the placenta must be frozen to preserve its integrity for later use.
Sanitation Requirements
Preventing cross-contamination is paramount throughout the preparation, requiring the use of professional, food-grade equipment and adherence to bloodborne pathogen standards. Surfaces and tools must be thoroughly cleaned and sanitized with a bleach solution or a medical-grade germicide between each placenta to avoid transferring bacteria like Group B Streptococcus (GBS) or E. coli. The dehydration step is a safety measure, as maintaining a temperature of at least 55°C (131°F) for a sufficient duration is known to kill or drastically reduce many harmful bacteria. After preparation, the capsules should be stored in an airtight, labeled container away from heat and moisture.
Scientific and Regulatory Perspectives
Despite the growing popularity and positive anecdotal reports, the scientific community has not found consistent clinical evidence to support the claimed benefits of placenta encapsulation. Studies have confirmed the presence of hormones like progesterone and various trace minerals, including iron, but often in concentrations considered too low to produce a significant physiological effect. Research examining the effects on postpartum depression, iron levels, and fatigue has largely failed to demonstrate a measurable difference between women taking placenta capsules and those taking a placebo.
Regulatory Oversight and Risks
The regulatory landscape for placenta encapsulation is largely undefined, as the U.S. Food and Drug Administration (FDA) does not regulate the products or the services of encapsulation specialists. This lack of centralized oversight means that standards for preparation, sanitation, and quality control vary widely among practitioners. Health organizations like the Centers for Disease Control and Prevention (CDC) have issued warnings against the practice due to the potential risk of ingesting infectious pathogens if the tissue is improperly handled or processed. The core of the debate centers on the gap between the perceived benefits reported by mothers and the lack of clinical efficacy demonstrated in scientific trials.