There are two main placenta encapsulation methods. Raw and Traditional Chinese Medicine (TCM) also referred to as “Herbal” method.
The Raw method is often used for clients who adhere to a Raw diet, which is based around the idea that heat destroys vital enzymes in food, the placenta is not steamed and is dehydrated on a low, but safe setting. Some also believe that this method yields a product with more hormones and nutrients intact. This is the most requested method by my clients.
Traditional Chinese Medicine (TCM)
This is the preparation method developed by Raven Lang, a midwife and TCM practitioner, in accordance with TCM principles and the specific needs of the postpartum period. It is the oldest-known and most commonly-used recipe for postpartum placenta preparation. The hallmark of this method is the steaming step. In TCM theory, the process of labor and birth leaves a lot of open, empty space, which is considered very yin, or cold. Therefore, one major way we can promote healing during the postpartum period is to add yang energy via heat.By incorporating steam and warming herbs into the remedy, the final result is warming, tonifying, and nourishing for the postpartum. The herbs I use during TCM are Garlic, Ginger and Cayenne. Herbs are not included in your capsules, the placenta is simply steamed with them.
A tincture can also be made with a small piece of your placenta. The piece with be placed in a bottle with 90 proof vodka where it will “steep” for at least 6 weeks. The hormones and nutrients will be in the liquid and will get stronger the longer it is allowed to sit in a cool dark cabinet. This tincture will last indefinitely and is good for the first menstrual cycle postpartum and can also be stored and used as a calming and balancing agent for stressful times in your life and is helpful if taken when going through menopause to help restore and balance hormones.