Placentophagy refers to the practice of consuming the placenta after childbirth. While common among many mammals, this biological phenomenon has gained recent attention and discussion within human communities. Interest often centers on anecdotal reports of its effects on postpartum recovery.
Claimed Health Benefits of Placentophagy
Proponents of placentophagy report a range of perceived health advantages following childbirth. One cited benefit is hormonal regulation, with some individuals believing it can help stabilize fluctuating postpartum hormones and potentially reduce mood imbalances like postpartum depression. However, scientific studies have not provided conclusive evidence to support these claims in humans.
Another reported benefit involves nutrient restoration, particularly the replenishment of iron stores depleted during childbirth. The placenta does contain iron, along with other nutrients like B vitamins and various hormones. Despite this, research has not demonstrated that the amount of beneficial substances absorbed from consumed placenta is sufficient to produce a significant physiological effect.
Placentophagy is also anecdotally associated with lactation support, with some mothers reporting an increase in their milk supply. Many individuals who consume their placenta also describe experiencing increased energy levels and a faster physical recovery. Currently, there is a lack of rigorous, large-scale scientific studies to confirm these reported effects.
Potential Health Risks and Medical Perspectives
Despite the reported benefits, medical organizations caution against placentophagy due to several potential health risks. A significant concern is the risk of contamination from bacteria and viruses. The placenta is not a sterile organ and can harbor pathogens, including Group B Streptococcus (GBS), which can lead to serious infections in both the mother and, if breastfeeding, the newborn. The Centers for Disease Control and Prevention (CDC) has issued warnings regarding the consumption of placenta capsules, after a case where a newborn developed recurrent GBS sepsis linked to contaminated pills.
The placenta functions as a filter during pregnancy, accumulating various substances from the mother’s system and the environment. This raises concerns about ingesting accumulated heavy metals, such as lead and mercury, or other environmental toxins if the placenta is consumed. Reintroducing these filtered substances back into the mother’s body could pose unforeseen health consequences.
Another consideration is hormonal disruption. While some believe consuming placental hormones aids postpartum recovery, these hormones could interfere with the body’s natural hormonal regulation following birth. The precise levels of hormones in prepared placenta products can vary significantly and are not standardized, making their effect unpredictable.
The industry surrounding placenta preparation, particularly encapsulation, remains largely unregulated. This lack of oversight means there are no consistent standards for processing, sanitation, or dosage, increasing the risk of improper handling that could lead to bacterial growth or incomplete inactivation of pathogens. Healthcare providers typically advise against placentophagy due to the absence of demonstrated benefits and the presence of documented risks.
Methods of Placenta Consumption
For individuals choosing to consume their placenta, several preparation methods are utilized.
Encapsulation
Placenta encapsulation is the most common approach, involving a multi-step process. The placenta is typically rinsed thoroughly, then often steamed, sometimes with warming herbs like ginger or lemon, before being sliced. These slices are then dehydrated for at least 12 hours until fully dry. The dried pieces are subsequently ground into a fine powder and placed into capsules for ingestion.
Raw Consumption
Some individuals opt for raw consumption, believing it preserves more nutrients and active compounds. This method involves consuming a small portion of the fresh placenta shortly after birth, frequently blended into a smoothie with fruits and other ingredients to mask its taste. The remaining placenta can be frozen for later use in smoothies or other preparations.
Cooked Preparations
Cooked preparations are also practiced, treating the placenta similarly to other organ meats. It can be seared, roasted, or incorporated into various recipes like lasagna, chili, or tacos. This method aims to make the placenta more palatable and potentially safer by cooking.
Tinctures and Essences
Less common are tinctures and essences. To create a tincture, a small piece of raw placenta is steeped in high-proof alcohol for several weeks, typically around six weeks. This liquid extract is believed to capture the placenta’s properties and can be stored for an extended period.