Placenta’s 101

With the exception of a few species, all mammals consume their placentas after birth. Anecdotal evidence on placenta consumption is overwhelmingly positive (there is little research done on placenta encapsulation). The placenta is a temporary organ that delivers nutrients and oxygen from mother to baby. It is full of vitamins and minerals such as B6, B12, and iron. The placenta is also rich with progesterone and estrogen.

Pros of placenta encapsulation: a decrease in postpartum mood disorders, increase in production of oxytocin, decrease in stress hormones, restoration of iron levels following birth and increase in milk supply

Cons of placenta encapsulation: On very rare occasion people will report feeling jittery or an increase in anxiety.

Contraindications: If you have HIV, Hepatitis B, or Hepatitis C, or develop chorioamnionitis during labor I cannot process your placenta. Group B Strep (GBS) is NOT a contraindications for encapsuation.

Placenta encapsulation

I use the traditional Chinese method of encapsulation. The placenta is first rinsed, then steamed with lemon and ginger. The placenta is then sliced and dehydrated. After 24 hours the dried placenta is grounded into a fine powder, then filled into vegetarian capsules to ingest. This process takes place over two days in your own home. The number of capsules you receive depends on the size of your placenta. Typically yield is between 80-120 capsules.

Placenta encapsulation pricing-$300

  • $50 discount for birth and postpartum clients.

  • Price includes placenta pick up from your birthing location. Additional mileage fee if you are 30 miles outside of Oregon City.