Placenta Encapsulation Specialists trained through the Placenta Benefits program pride themselves on providing placenta capsules that follow many protocols and guidelines. This is in order to comply with Traditional Chinese Medicine, OSHA food safety standards and the law in order to give our clients the best possible placenta capsules to help them through their postpartum recovery and help eliminate the “baby blues”.
By preparing the placenta with OSHA food safety standards, we ensure that the placenta does not take on bacteria during or after the encapsulation process, making sure that your placenta capsules are in the best state possible for consumption as well as the most beneficial.
Traditional Chinese Medicine believes that all conditions are considered “hot” or “cold”. Postnatal women are considered to have an excess of cold in the body which is why we steam cook the placenta before dehydrating as opposed to dehydrating the placenta raw so that the placenta has a warming/tonifying effect on the mom.
Once steamed, the placenta is cut into thin pieces and dehydrated for 8 hours, at this point it can be ground up and put into capsules for consumption.
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