Placentophagy is the act of a birth person consuming their placenta postpartum by either eating the placenta raw, cooked, in capsule form or drinking the juices from the placenta once it is cooked. 

• Preventing or lessening the risk of Postpartum depression or "Baby Blues."
• Replenishing your iron from blood loss during birth and to help prevent postpartum anemia. 
• Gives you a consistent flow of oxytocin.
• Providing the HPL hormone, helping to establish early and healthy milk production.
• Helps to stabilize your ever-changing hormones post-birth.
• Helps replenish your B vitamins and energy that was used during labor and the birth process.
• Offers natural pain relief from your labor and childbirth.

The placenta is rinsed, sliced, and then dehydrated at 160 degrees. The placenta is then ground into a powder for encapsulation.

• Highest potency of nutrients and hormones
• Yields more capsules

The placenta is rinsed, steamed to 160°f internal temperature, sliced and dehydrated. The placenta is then ground into a powder and encapsulated.

• Recommended for all GBS positive clients
• History of anxiety
• Caffeine Sensitivity  

Your placenta is rinsed, steamed with fresh ginger, pepper and lemons. Then sliced, dehydrated, and ground into powder for encapsulation. This Herbal steamed method is inspired by  Traditional Chinese Medicine. The fresh herbs are used to warm the body internally for optimal healing. 

We offer a 50/50 method to clients that would like to have more than one preparation method used for their placenta encapsulation. You can choose any two of our four placenta preparation methods.