Placenta Services....
(you want to do WHAT with your placenta!?)
The placenta is an amazing organ which allows your baby to feed and grow, produces hormones - lactogen, oestrogen, progesterone, and even acts as a "lung" for your baby while in utero.
The placenta plays an important role in many cultural rituals such as burial (the Maori & Navajo do this is emphasize the relationship between humans and the earth). In Costa Rica & Cambodia burial is believed to protect the health and well being of the infant and Mother. Some cultures conduct full funeral rituals for the placenta.
In traditional Chinese medicine, the placenta is believed to be a healthful restorative and is used in many forms of herbal medicine for the Mother and child. Obviously, placentopagy (consuming the placenta) is not without controversy, but the benefits that are described by women who partake definitely outweigh the criticisms - and in my time encapsulating I have NEVER had a women say that she didn't feel the benefits!
What is Placentaphagia?
In a nutshell, it is the ingestion of the placenta by the mother after birth. The placenta can be honoured and prepared in a number of different ways, but the easiest (and most user-friendly!) way to experience the benefits it through encapsulation (placenta is dried, ground into powder and placed into capsules).
Benefits of Consuming the Placenta
There is growing research into the benefits of placenta ingestion during the post-partum period. The placenta contains a balance of hormones and nutrients that are specific to the mother. Many women have experienced:
When should the encapsulation process begin?
In order to receive maximum benefit from your placenta capsules, the encapsulation process should begin as soon as possible after your baby is born. Usually (depending on what time bubs decides to arrive) I can pick up your placenta pretty swiftly and get things happening - I have my method down to a fine art after 7 years of encapsulating, so can get your capsules back to you in with 24-36 hours. Birth can be an intense experience so if you cannot encapsulate straight away just get the placenta to a fridge and then freeze after 3 days - you can still reap all the benefits and encapsulate from a frozen placenta.
Which Method of encapsulation should I choose!?!
This is the question I get asked the most! It really depends what resonates with you best - most women are drawn to one method more (and if you really can't decide I can do half & half if you are sitting on the fence!) Traditional Chinese Method (TCM) is the "original" method of encapsulation - the Chinese believe that after a women gives birth, the balance of heat needs to be restored in the body. I lightly steam the placenta with warming herbs - ginger and lemon (and if you really want to add heat I can also add chilli!) and then the placenta is dehydrated, ground and put into capsules. With this method the yield of capsules is usually a little less due to shrinkage, but you can utilise the "Mother's Broth."
The broth is a natural by-product of the steaming process and I provide this for every client, free of charge. Many call it the "miracle soup." While it is mostly water, it does contain the pure essence of the placenta (especially hormones and iron). It also contains the Traditional Chinese Medicine “warming” herbs - organic lemon, ginger and chilli. When you steam vegetables, many of the valuable nutrients can be lost in the steaming water. This is why many people keep the nutrient-rich vegetable water to use as a soup stock or to water plants. You can put a few teaspoons or tablespoons into a drink (tea, coffee, juice) or into a stew or soup. You can drink as much as you would like, and there is no limit of intake per sitting. It can be stored, like any other natural broth, in the refrigerator for up to 3 days. If you aren’t sure about drinking this within 3 days after receiving it, the broth may be placed in an ice cube tray to be frozen. The cubes can then be popped out and placed in a zip bag. You can then use one or two in your teas, soups, stews, smoothies etc. as you need them. Some women take advantage of this broth, while others would prefer to only take the capsules. Many new mums feel that the broth gives their capsules a "jump start." If you prefer not drink the broth, it also makes an awesome plant food ;)
Your other option is the "Raw"(Dried) Method - the placenta is simply cleaned and sliced, then placed in the dehydrator - it is then processed exactly the same as above - ground and put into capsules. Raw foodists believe that the nutrients in food/your placenta are most readily available when consumed in their raw state. This method usually creates a larger yield of capsules and a more "intense" boost of energy.
Is there any reason my placenta should not be encapsulated?
If you develop a uterine infection prior to or while in labor, your placenta cannot be encapsulated. Any signs of infection in either mother or baby are a contraindication for encapsulating. In addition, Hepatitis and HIV/AIDS also make your placenta unsuitable for ingestion. If your placenta is treated after birth with any lab chemicals or not handled/stored/transported using the food safety guidelines that I will provide for you. There are a few other conditions that may affect your placenta - when you book in with me we can discuss any concerns you may have a work out the best option for you moving forward.
Can you still encapsulate my placenta if I have an epidural or a c-section?
Yes! Your birth choices/outcomes do not affect whether your placenta can or cannot be encapsulated.
How many capsules does a placenta make?
This depends on the size of the placenta, and the method of encapsulation used, but expect somewhere around 120-180 capsules (my largest haul was 375 capsules!) The raw method usually results in a slightly higher number of capsules due to the "shrink" factor from the cooking in TCM.
About me...... I have been encapsulating placentas for 7 years and in that time have witnessed the amazing benefits of placenta encapsulation over AND over! I am a certified Placenta Encapsulation Specialist through the Brilliant Birth Academy and am also currently completing my qualification as a Placenta Stem Cell Consultant. I am certified as a Food Safety Supervisor (as your capsules will be consumed, it is paramount that the process is done to food safety standards in a sterile environment) and have my certification in Blood Borne Pathogens and am fully insured as a specialist - please email me if you would like me to send you copies of these certificates. I process your placenta in a dedicated area in my house which is kept specifically for my work - a custom built unit houses my dehydrators with additional extraction fans so the process is completed as quickly as possible. My equipment is either single-use or able to be sterilized at high temperatures. I also have multiple dehydrators to keep up with the sterilization process but will never be processing more than one placenta at a time.
Fees Including pick up of placenta and drop off of capsules (within the Gold Coast - GCUH, GC Private, Pindara - extra travel costs from $55-100 may incur for further afield hospitals)
Raw (dried) Encapsulation..... The Raw placenta encapsulation process still involves dehydrating the placenta, but skips the steaming step. The concept behind this approach is that more of the essence of the placenta is preserved as the steaming process can destroy vital enzymes in food.
$250
Traditional Chinese Method..... Placenta is lightly steamed with specific herbs and the "Mother's Broth" is available for Mum. $265
This is the preparation method developed by Raven Lang, a midwife and TCM practitioner, in accordance with TCM principles and the specific needs of the postpartum period. It is the oldest-known and most commonly-used recipe for postpartum placenta preparation. The hallmark of this method is the steaming step. In TCM theory, the process of labor and birth leaves a lot of open, empty space, which is considered very yin, or cold. Therefore, one major way we can promote healing during the postpartum period is to add yang energy via heat.
(Umbilical cord keepsake is included for free for any encapsulation - I am also happy to prepare your capsules using BOTH methods - ie half steamed, half raw for $280)
What else can be done with the placenta?
If you are interested in doing some more research then contact me below and I can send you some interesting studies and information!
The placenta plays an important role in many cultural rituals such as burial (the Maori & Navajo do this is emphasize the relationship between humans and the earth). In Costa Rica & Cambodia burial is believed to protect the health and well being of the infant and Mother. Some cultures conduct full funeral rituals for the placenta.
In traditional Chinese medicine, the placenta is believed to be a healthful restorative and is used in many forms of herbal medicine for the Mother and child. Obviously, placentopagy (consuming the placenta) is not without controversy, but the benefits that are described by women who partake definitely outweigh the criticisms - and in my time encapsulating I have NEVER had a women say that she didn't feel the benefits!
What is Placentaphagia?
In a nutshell, it is the ingestion of the placenta by the mother after birth. The placenta can be honoured and prepared in a number of different ways, but the easiest (and most user-friendly!) way to experience the benefits it through encapsulation (placenta is dried, ground into powder and placed into capsules).
Benefits of Consuming the Placenta
There is growing research into the benefits of placenta ingestion during the post-partum period. The placenta contains a balance of hormones and nutrients that are specific to the mother. Many women have experienced:
- Increased milk supply
- Faster recovery post-birth
- ENERGY!
- Shorter post-birth bleeding
- Decreased levels of baby blues and depression - emotional stability
- Increased levels of iron and other nutrients
When should the encapsulation process begin?
In order to receive maximum benefit from your placenta capsules, the encapsulation process should begin as soon as possible after your baby is born. Usually (depending on what time bubs decides to arrive) I can pick up your placenta pretty swiftly and get things happening - I have my method down to a fine art after 7 years of encapsulating, so can get your capsules back to you in with 24-36 hours. Birth can be an intense experience so if you cannot encapsulate straight away just get the placenta to a fridge and then freeze after 3 days - you can still reap all the benefits and encapsulate from a frozen placenta.
Which Method of encapsulation should I choose!?!
This is the question I get asked the most! It really depends what resonates with you best - most women are drawn to one method more (and if you really can't decide I can do half & half if you are sitting on the fence!) Traditional Chinese Method (TCM) is the "original" method of encapsulation - the Chinese believe that after a women gives birth, the balance of heat needs to be restored in the body. I lightly steam the placenta with warming herbs - ginger and lemon (and if you really want to add heat I can also add chilli!) and then the placenta is dehydrated, ground and put into capsules. With this method the yield of capsules is usually a little less due to shrinkage, but you can utilise the "Mother's Broth."
The broth is a natural by-product of the steaming process and I provide this for every client, free of charge. Many call it the "miracle soup." While it is mostly water, it does contain the pure essence of the placenta (especially hormones and iron). It also contains the Traditional Chinese Medicine “warming” herbs - organic lemon, ginger and chilli. When you steam vegetables, many of the valuable nutrients can be lost in the steaming water. This is why many people keep the nutrient-rich vegetable water to use as a soup stock or to water plants. You can put a few teaspoons or tablespoons into a drink (tea, coffee, juice) or into a stew or soup. You can drink as much as you would like, and there is no limit of intake per sitting. It can be stored, like any other natural broth, in the refrigerator for up to 3 days. If you aren’t sure about drinking this within 3 days after receiving it, the broth may be placed in an ice cube tray to be frozen. The cubes can then be popped out and placed in a zip bag. You can then use one or two in your teas, soups, stews, smoothies etc. as you need them. Some women take advantage of this broth, while others would prefer to only take the capsules. Many new mums feel that the broth gives their capsules a "jump start." If you prefer not drink the broth, it also makes an awesome plant food ;)
Your other option is the "Raw"(Dried) Method - the placenta is simply cleaned and sliced, then placed in the dehydrator - it is then processed exactly the same as above - ground and put into capsules. Raw foodists believe that the nutrients in food/your placenta are most readily available when consumed in their raw state. This method usually creates a larger yield of capsules and a more "intense" boost of energy.
Is there any reason my placenta should not be encapsulated?
If you develop a uterine infection prior to or while in labor, your placenta cannot be encapsulated. Any signs of infection in either mother or baby are a contraindication for encapsulating. In addition, Hepatitis and HIV/AIDS also make your placenta unsuitable for ingestion. If your placenta is treated after birth with any lab chemicals or not handled/stored/transported using the food safety guidelines that I will provide for you. There are a few other conditions that may affect your placenta - when you book in with me we can discuss any concerns you may have a work out the best option for you moving forward.
Can you still encapsulate my placenta if I have an epidural or a c-section?
Yes! Your birth choices/outcomes do not affect whether your placenta can or cannot be encapsulated.
How many capsules does a placenta make?
This depends on the size of the placenta, and the method of encapsulation used, but expect somewhere around 120-180 capsules (my largest haul was 375 capsules!) The raw method usually results in a slightly higher number of capsules due to the "shrink" factor from the cooking in TCM.
About me...... I have been encapsulating placentas for 7 years and in that time have witnessed the amazing benefits of placenta encapsulation over AND over! I am a certified Placenta Encapsulation Specialist through the Brilliant Birth Academy and am also currently completing my qualification as a Placenta Stem Cell Consultant. I am certified as a Food Safety Supervisor (as your capsules will be consumed, it is paramount that the process is done to food safety standards in a sterile environment) and have my certification in Blood Borne Pathogens and am fully insured as a specialist - please email me if you would like me to send you copies of these certificates. I process your placenta in a dedicated area in my house which is kept specifically for my work - a custom built unit houses my dehydrators with additional extraction fans so the process is completed as quickly as possible. My equipment is either single-use or able to be sterilized at high temperatures. I also have multiple dehydrators to keep up with the sterilization process but will never be processing more than one placenta at a time.
Fees Including pick up of placenta and drop off of capsules (within the Gold Coast - GCUH, GC Private, Pindara - extra travel costs from $55-100 may incur for further afield hospitals)
Raw (dried) Encapsulation..... The Raw placenta encapsulation process still involves dehydrating the placenta, but skips the steaming step. The concept behind this approach is that more of the essence of the placenta is preserved as the steaming process can destroy vital enzymes in food.
$250
Traditional Chinese Method..... Placenta is lightly steamed with specific herbs and the "Mother's Broth" is available for Mum. $265
This is the preparation method developed by Raven Lang, a midwife and TCM practitioner, in accordance with TCM principles and the specific needs of the postpartum period. It is the oldest-known and most commonly-used recipe for postpartum placenta preparation. The hallmark of this method is the steaming step. In TCM theory, the process of labor and birth leaves a lot of open, empty space, which is considered very yin, or cold. Therefore, one major way we can promote healing during the postpartum period is to add yang energy via heat.
(Umbilical cord keepsake is included for free for any encapsulation - I am also happy to prepare your capsules using BOTH methods - ie half steamed, half raw for $280)
What else can be done with the placenta?
- Placenta Remedy with Australian Bush Flowers Similar to the tincture, but can be taken immediately after birth (within 36 hours or once it has been prepared). The essence of the placenta is infused into pure water and this is preserved with a small amount of brandy. Specific bush flower essences are added to help with emotional well being during the post partum period, to assist your body through it's healing process and to help balance you holistically - mind, body, spirit. The remedy is taken orally - 7 drops under the tongue, morning and night or as required. The essence of your placenta holds a tremendous power to heal you and your child. This remedy heals on an energetic or vibrational level, stimulating your vital force. $30
- Placenta Tincture (a very strong homeopathic remedy made by infusing the placenta into grain alcohol for at least 6 weeks.... Can improve symptoms of emotional distress, depression, anxiety, sorrow and mourning for both Mother & child. Improve symptoms of hormone imbalance. Can help your baby with colic, crying fits, weaning, teething, sleep difficulties, general feelings of unwell and separation anxiety. Can be used both orally and topically - very effective for menopause too! 50ml Mother Tincture (the mother tincture is diluted 1:100 so it actually can last a lifetime) $55 This remedy takes 6 weeks to create and will be delivered to you with additional dosing recommendations.
- Organic Herb Placenta Salve (a healing balm made from infusing the placenta into an organic oil blend. I use organic comfrey and calendula for their healing properties and a small amount of rosemary & lavender essential oil - I can alter these to suit your needs) Can be used as a caesarean scar cream, perineal comfort cream, nappy rash/cradle cap/eczema relief, facial moisturizer, and can help diminish stretch marks. 110g $40
- Organic Herb Placenta Cream (a light, moisturizing cream that you can use all over your body - even on the face!) A piece of your placenta is infused into an organic oil blend and used to make this cream) Contains organic lemon myrtle, olive leaf extract, shea butter, coconut oil, safflower oil, vitamin C, and your choice of essential oils. Great for dry skin, eczema, dermatitis. 110g $40
- Placenta Prints $15 For 3 prints (A3 size) (I use simply the blood left on the placenta but can also use natural plant based colours that will not effect the encapsulation process)
- Organic Placenta Smoothie (Only for local Gold Coast and must be within 24 hours of birth - only available with other encapsulation services.) Consuming a small piece of the placenta within 24 hours after birth can help slow blood loss after birth and gives you a boost of energy. For one litre (4 serves) - please let me know if you have any dietary requirements. Ask about flavours available - I use organic seasonal fruit, organic nut butters, and add-ins such as spirilina, cacao, flax seed, quinoa, and your choice of milk - organic dairy/soy/almond/rice/coconut) $30
If you are interested in doing some more research then contact me below and I can send you some interesting studies and information!
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