Placenta Encapsulation….What is it?

Philadelphia Placenta Encapsulation heart cordI first learned about Placenta Encapsulation in 2005. I was in the middle of a postpartum crisis, fighting my way out. I knew I wanted another baby but knew I couldn’t possibly go through another postpartum period like the one I was currently experiencing. After much research, I came across Placenta Encapsulation. It made sense. It felt right. At the end of 2006, we had our next baby and I had my first positive experience with placenta encapsulation.

Placenta encapsulation is the process of preparing the placenta for ingesting via capsules. Why would someone want to partake in placenta encapsulation? It’s a wonderful, natural way to support a new mom during their postpartum recovery. When the placenta is birthed so are the many hormones it was providing to Mom over the last 9ish months. That hormone dump can cause discomfort, hair loss, headaches, night sweats, mood swings and more. Placenta encapsulation may help reduce these symptoms. It may also help with energy, milk production and better sleep.

How is it prepared?

Philadelphia Placenta Encapsulation bowl-capsulesThere are a few ways placenta encapsulation has been prepared through the years: Raw, Traditional Chinese, Steamed and Raw Start.

Raw Start- This is my preferred method.  Preliminary research as shown this method contains more progesterone and reduces bacteria levels to food safe levels.  Raw Start is dehydrated at a higher temperature for a longer period of time.   You can read the research here.

Steamed- Similar to TCM and Raw Start but with no herbs or aromatics.   This method contains less progesterone that Raw Start but kills the most bacteria.     If you would rather have your placenta steamed before dehydration that is an option for you.

Raw- the placenta is dehydrated at a low temperature, typically at 126 degrees or lower.   I do not offer this method, I feel it is unsafe to encapsulate a placenta at temperatures this low.  Preliminary research validates that.

TCM- The placenta is steamed with additions such as ginger, lemon, Cheyenne pepper and then dehydrated.  I do not offer this method.  It is my belief that the placenta is perfect the way it is and needs no additions.

About Heather Meyer

I’m a Mama to 6 wonderful children. I suffered with major PPD after my 3rd pregnancy. When I was pregnant with number 4 I did a lot of research and learnt about the benefits of Placenta Encapsulation. We encapsulated #4’s placenta on our own in 2006 and couldn’t believe the results. When we had #5 we decided to hire someone to encapsulate the placenta for us so we could fully enjoy our babymoon. Again it was a wonderful experience. I’m excited to offer the same to other Mothers wanting to experience the wonderful benefits placenta pills contain. Email me at heather@placentaencapsulationservices.com

For your safety and mine I’ve completed the following courses:

Philadelphia Placenta Encapsulation bloodborne pathogens
Philadelphia Placenta Encapsulation food handlers

I have encapsulated:

placentas and counting!

Areas Served: Bucks County PA, Philadelphia County PA, Montgomery County PA, Delaware County PA, Chester County PA, Lehigh county PA, Mercer County NJ, Burlington County NJ, Hunterdon County NJ, Somerset County NJ, Camden County NJ