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Pregnant woman in nature

Placenta Encapsulation Methods

I offer different methods of encapsulation. There is no right or wrong, it is simply a personal preference as to what method you choose. I've listed some of the differences below to help you make a decision



Used for centuries
Placenta is steamed prior to dehydration
Warms the body
Uses warming herbs that also serve as an antibacterial agent & also activates the healing power of the placenta
Meets the requirements of Australian Food Safety Standards
Can be encapsulated if meconium is present or mother positive for GBS
According to Traditional Chinese Medicine (TCM), the postnatal woman is considered cold (when we lose blood) and “Qi” [or life force] we turn cool [very “Yin”] and become “Yang” deficient. In order to a warm flowing balance we need to warm the body.  Due to the postnatal woman being cold, she needs to consume “warming foods”, foods that have been cooked or steamed and or foods that are hot or warm.
The warmth counteracts the cold in order to re-establish homeostatis (homeostasis is derived from the Greek, homeo or “constant”, and stasis or “stable” and means remaining stable or remaining the same)throughout the body.
Capsules do not have a use by date, and can be frozen.

Used for around 30 years
Placenta not steamed, just washed and dehydrated
No herbs are used
RAW gives the new mother more energy is still warm
Capsules have a use by date of 12 months

Methods: About
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