Placenta Encapsulation

The benefits of placenta encapsulation may include: increased milk supply, a decrease in postpartum mood disorders, increased production of oxytocin, and a decrease in post birth stress hormones.

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To prepare the placenta for encapsulation using the traditional Chinese method, I will first thoroughly wash the placenta, then steam it with a lemon, ginger and chili. Then, the placenta is washed again and dehydrated. When it has been dehydrated, the placenta is ground into a fine powder using a mechanical grinder and placed into capsules using an encapsulator. The entire process takes 1-2 days and results in 100-200 odorless, tasteless capsules that can be stored in a cool, dry place.

Generally I recommend taking 2-6 pills per day for the first two weeks following pregnancy followed by 1-2 pills per day for the next few weeks. If properly stored in the freezer, the capsules will last a long time, so if you wish to save some of them for use later, you can.