Placenta Encapsulation with Birthin’Black

The placenta is an organ, just like the heart, or liver. It starts to develop when the fertilized ovum travels down the fallopian tube into the uterus.  The placenta performs many vital functions as the baby grows: it brings nutrients to the developing child, removes harmful waste, prevents the mother’s immune system from rejecting the baby, and manages hormones vital for fetal health. The placenta is an extremely important organ and is the only organ that can be grown and completely removed as many times as necessary.

All mammals, including humans, birth their placenta but unlike humans, other mammals typically consume their placenta after birth. One theory maintains that animals eat the placenta to restore nutrients to the body after giving birth. Though not a mainstream practice, ancient cultures including the Chinese, the Argentinean Native Americans, and the Chaga people of Tanzani have been eating the placenta for hundreds of years. With the modern birth world making a return to its ancient roots the practice has been revitalized.

The Process:

To prepare the placenta for encapsulation using the traditional Chinese method, I will first thoroughly wash the placenta then steam it to remove any toxin
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 encapsulate.

The entire results in 100-200, depending on weight of placenta, odorless, tasteless capsules that can be stored in a cupboard and are simple to take. The general recommendation is to take 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 safely 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.