Unlike the Traditional Chinese Medicine preparation of the placenta (see previous blog about TCM encapsulation), we do not steam the placenta with herbs during this raw encapsulation process. We forgo the steaming to save the vital nutrients and hormones that may be depleted once the placenta has heated to above 118 degrees. This method follows the general “Raw Foods” rule that nothing should be headed beyond 118 degrees or vital enzymes are lost.  This is not to say one method is better than the other, just that you have several options for encapsulation and should choose the method that best suits your needs and preferences.

Women have called these capsules “happy pills” and report phenomenal energy levels while taking them. Raw placenta is extremely high in hormones such as progesterone and oxytocin. Midwives have traditionally used fresh placenta to stop bleeding immediately postpartum by slicing off a piece of the maternal side and having the mother put this between her cheek and gums. The high hormone levels cause the uterus to close down and bleeding is diminished.