Placenta Encapsulation

Your placenta is a nutrient- and hormone-dense organ, advantages of consuming it include:

• Restoration of iron levels
• Increased breastmilk production
• Increased energy
• Decreased in postpartum depression and anxiety
• Decreased chance of postpartum hemorrhage
• Increase in oxytocin, which helps shrink the uterus to normal size and decreases postpartum bleeding

Many women say that they feel significantly better after consuming their placenta, but that may not always be the case. The most common reported side effects are nausea, headaches, vertigo, anxiety and stomach discomfort. Blood-borne pathogens can cross-contaminate if the placenta is taken to pathology, which is the biggest risk. For this reason, I adhere to highly stringent sanitization and safety regulations. Always make sure that you encapsulation specialist has been trained in the safety of pathogens. 

The following are common reasons people may hesitate to encapsulate, but are 100% safe. 

• If you had a C-section
• If you had an epidural, pitocin, or any other pain-relieving drugs
• If you have Group B Strep
• If you have Gestational Diabetes
• If you have pre-eclampsia
• If you are planning on banking cord blood
• If baby passed meconium in the womb

You should not consume your placenta:

• If you were consistently exposed to drugs, tobacco, or alcohol during pregnancy
• If you had an infection during birth 
• If you developed a fever during birth
• If the whole placenta was taken to pathology, it is considered contaminated