The placenta is an absolutely new and highly specific organ your body produces to create and sustain life. It’s amazing!
Placenta consumption has been used in many countries for centuries to increase the health and wellbeing of the mother. These days you can find a plethora of placenta recipes on-line, from smoothies to lasagna to pan frying and stews. While these options provide a meal as well as a placenta dose they do not provide a steady release of placenta that can be taken over many weeks like encapsulation does.
I prepare placentas for postpartum consumption to help women back to hormonal equilibrium and to mitigate the potential for “baby blues” and postpartum depression. At this point scientific research has not been done to verify or dispute the benefits of consuming one’s placenta but I’m a believer in its benefits due to my own experience and the experiences of clients, friends and family. I give it 4 gold stars!
There is a wealth of information on the positive health effects and nutritional value of placenta consumption and here’s why, Placentas:
- Balances hormones
- Enhances milk supply
- Increases energy
- Are rich in vitamin B6
- Rich in Iron
- Rich in Protein
(For more information visit Placenta Benefits Info)