Placenta Encapsulation - Steamed
This method is done by gently steaming the placenta before dehydration and encapsulation
- Steaming is more likely to kill any surface bacteria on the placenta.
- Some believe that cooking makes the iron more bioavailable. We don’t know if this applies to human iron however as most studies have been done on plant and animal sources of iron.
- The additional heating of the placenta is in alignment with TCM principles of increasing warming, yang energy to balance cold, yin energy that is more prevalent postpartum.Cons:
- This method causes the placenta to loose approximately 35% of it’s mass during steaming (most of which is blood). This yields less pills.