With the popularity of this practice growing, it is important to remember to hire a safe placenta encapsulation provider!
Here are some questions below to ask your potential Placenta Encapsulation Provider:
Are you OSHA Certified? Be sure the provider has completed OSHA Bloodborne Pathogens Training in accordance with the OSHA Bloodborne Pathogens Standard 29 CFR 1090.1030. This will mean they are likely to use EPA & OSHA approved sanitation methods. Running the equipment through the dishwasher or spraying it with your favorite household cleaner isn't going to cut it.
Where do you prepare the placenta for encapsulation? I am leery of anyone who routinely prepares them in their own home kitchen, not only is it illegal to prepare a food/supplement in a home (without an approved commercial kitchen) for resale, it is also easier for cross-contamination to happen! Not to mention they would be exposing their family to the blood-borne pathogens of the placentas prepared. This usually means the placenta encapsulation provider brings her equipment to you, preparing in your home. This also ensures that you see your placenta from start to finish to verify it is in fact your placenta. Occasionally, a birth center can be used for out of town clients to prepare placentas for encapsulation when done safely.
How many placentas have you prepared? Trust me, as a person who had to seek my training from many places and learn the hard way about what not to do after "experimenting" with donated placentas, I can tell you that you don't want someone "training" on your placenta. Knowing what I've learned 300+ placentas later, I want to ask that you seek out an experienced provider. You want it done right the first time, since you only have one time to prepare it!
Do you do the raw method or the TCM method? The placenta is potentially exposed to bacteria from the birth canal including maternal fecal matter, and infant meconium. The steaming process helps to kill off these bacteria and can help protect against any potential illnesses from bacteria allowed to culture on the placenta before encapsulation. Also, in raw preparation, when the placenta is not dehydrated for a long enough period of time mold spores can grow in the raw placenta capsules, thereby putting the mother at risk of food poisoning.
Cooking does not destroy the beneficial hormones, and actually may make them more available to the mother when consumed, even increasing the amount of Iron in the placenta (Ferritin) when steamed according to an excerpt from the recent study by the University of Nevada.
Also keep in mind that all other (pre-industrial) cultures with a tradition of placenta consumption use some form of cooking, curing, or tincturing, except when used to curb bleeding immediately after the birth.
If you want the benefits of raw consumption consume the placenta immediately after the birth so bacteria has no time to grow, cut off a 1-2 inch square piece and place inside the cheek or under the tongue for as long as possible. It may then be discarded, or swallowed according to your preference. You can also blend in a smoothie. This is the fastest and safest way to incorporate the hormonal benefits of the raw placenta.
More on the TCM method: According to Traditional Chinese Medicine, cooling foods are best in the first 48 hours postpartum. Raw foods, thus raw placenta, are used to help calm the hormonal rush and blood flow down. After the first 48 hours, warming foods are most beneficial. Cooked or steamed foods (TCM prepared and/or encapsulated placenta) are used to help rebuild blood, chi, and slowly increase the body's endocrine functions.
For more information about placenta encapsulation in Oklahoma visit my website.
In other news:
Exciting things are happening on the placenta encapsulation front! A recent study done by The University of Nevada should be published soon highlighting the benefits of TCM preparation and placenta ingestion. I will share it as soon as it is available!