Placenta Encapsulation & Chinese Medicine


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What is Placenta Encapsulation?
There are many ways to consume the placenta after birth and all are equally spiritual and physically beneficial to the new mother. The most modern and noninvasive way to consume the placenta is in capsule form. There are two types of encapsulation methods, Raw Capsules and TCM capsules.

 Traditional Chinese Method (TCM)
The most popular placenta encapsulation process used widely around the world is based on Traditional Chinese Medicine (TCM) techniques. Placenta is considered to be a very powerful medicine as it is life giving and stores the vital essence for the baby. Placenta is often included in traditional medicinal combinations with restorative functions. Records of placenta in published medical texts from China date back to 1578.

The TCM method consists of steaming the placenta with ginger and myrrh (some recipes call for lemon, ginger and green chilli).  The myrrh is used to pull the essence of the placenta back into it.  The ginger is used for the aroma during steaming. After the placenta is steamed, it is sliced and set in a dehydrator for a minimum of 8 hours.  The dried placenta is then ground into a powder and put into capsules.

Won’t the steaming process damage the hormones and nutrients found in the placenta?

Never is the placenta allowed to be dried without being cooked in some fashion first in TCM.  The cooking is a part of what makes the placenta the most powerful tonifying medicine in the TCM arsenal.  Drying a placenta from a raw state will not give the resulting capsules the properties they need to be as potent as possible.  Cooked foods affect qi differently than raw foods.  In order to have the tonifying, or warming, properties we want to utilize, it must be cooked first.  Tonifiers draw the qi up through the body, starting at the feet and out through the top of the head.  Raw foods have a cooling effect on the qi, pulling it down the body from the head towards the feet.

One of the primary questions to be answered is whether the processing of the placenta would ruin or eliminate some of the hormones, vitamins and minerals present in the placenta. Some preliminary research, to be published out of the University of Nevada, Las Vegas found that many of the compounds present pre-processing remained post-processing. The study analyzed several components present in placenta before any type of preparation, and after the steaming and dehydration that is common in converting the placenta into capsule form. The results demonstrated that while some components are reduced in the dried state, many components do still remain. In fact, the research has shown that the iron content, in particular, is even more highly concentrated after dehydration (Benysheck 2012).

By | 2019-02-22T23:21:47+00:00 January 30th, 2019|PLACENTA ENCAPSULATION|Comments Off on Placenta Encapsulation & Chinese Medicine

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