Placentophagy is an ancient Chinese tradition dating back to 1578. It was sort of lost until the 80s, when a midwife by the name of Raven Lang, brought it back during a MANA conference. It is now dried and placed in vegetable or gel capsules for consumption during the postpartum period. This is the raw traditional method. It can also be steamed with ginger and lemon and then dried for a more modern take on this process.
The placenta, when ingested, places all the hormones, nutrients and vitamins lost during childbirth back into the women’s body. These include estrogen and prolactin to help with breastfeeding and production of milk. Oxytocin, which is the bodies way of decreasing pain. Iron for increasing the hemoglobin to prevent anemia and boosts energy tremendously.
So, what are some benefits to placenta encapsulation, tinctures, smoothies, etc??? Check out my blog to learn more or visit the great websites below.
If you have heard that placenta encapsulation is only “safe” in your home, consider this placenta encapsulation handout before making your decision.