Post-partum is a huge time of adjustment!
Having a baby can be so joyous, yet challenging like you never expected. Even when things are going perfectly, many women find they feel exhausted and very emotional. After your baby arrives, the lovely hormones of pregnancy drop significantly and can leave a new mother feeling weepy, overwhelmed, tired and anxious. These feelings (known as ‘the baby blues’) are quite common and up to 80% of new mothers experience them in the first 2 weeks postpartum.
There is a natural solution!
The placenta is a rich source of hormones & nutrients and can help ease the transition to motherhood!
Consuming your placenta can help with:
- Reducing or eliminating the ‘baby blues’ and helping prevent post-partum depression
- Increasing breast milk production and mother/baby bonding
- Decreasing iron deficiency (anemia/fatigue and reducing bleeding)
- Helping the mother feel calmer and more balanced
- Increasing energy levels
What are some ways to eat it?
Some women choose to consume some of their placenta straight after birth by placing a slither under their tongue. Others make ‘placenta smoothies’ by adding a few chunks to juice and berries. Some choose to cut it into small pieces and freeze tablet-sized chunks to swallow over the first few days. For many, placenta encapsulation is a more socially acceptable and convenient way to consume their placenta.
What is placenta encapsulation?
This is a process that turns your placenta into capsules that look and taste like any other vitamin pill.
The process of placenta encapsulation is ideally started within 24 hours after birth. To keep the placenta in good condition it needs to be refrigerated (or put on ice in an esky) as soon as possible after the birth (within 4 hours). It is then gently rinsed to clear blood clots, and the cord is removed. The cord can be shaped into a heart shape, spiral or circle (or whatever the mother requests) and can be dried as a keepsake for the baby.
I follow the Traditional Chinese Medicine method of adding lemon, chilli and ginger to a 3 tier steamer. This is said to lock in the energy and transform the placenta into a ‘warming food’. This is very nurturing for postpartum women and helps speed recovery.
Once the placenta is steamed it is then sliced very thinly and dehydrated for many hours. The placenta is then ground into a powder and placed into clear vegetable capsules.
It is very easy to take and when stored correctly, your capsules can be kept indefinitely. Any time you need a ‘pick-me-up’, more milk or more energy, you can take your placenta pills. The average placenta yields about 150 capsules. The average dose is 1-3 capsules per day.
I am an IPEN Licensed Certified Placenta Encapsulation Specialist. I also hold certificates in 'safe food handling' and 'bloodborne infection control'. I use the highest quality equipment, proper sterilisation techniques and strict procedures to safely encapsulate your placenta. I am honoured to provide placenta encapsulation for the women of northern rivers (including Nimbin, Lismore, Mullumbimby and Byron Bay).
Some happy mama’s report...
“The placenta pills are having a really positive effect on my mood and I've got more energy this time around. I didn’t get any baby blues and I’m surprised how good I am feeling for having a 3 week old (and a toddler)!” (Tiff)
"I have had excellent levels of energy and had many people comment on how well I look as a mother of a newborn. I totally recommend hiring Kirrah to do your placenta encapsulation. It is a worthwhile commitment to your postnatal health and well-being!" (Alicia)