Frequently Asked Questions

Once you book in, I will send more information about taking care of your placenta after birth. I will go on-call for you around your due date and pick up your placenta soon after you birth. Your placenta is treated as a food product and is refrigerated and transported to meet safety requirements. It will then be processed according to your preferences (either ‘raw start’ or traditional steamed method), dehydrated and encapsulated.
I did my initial training with the Independent Placenta Encapsulation Network (IPEN) in 2013. I hold certificates in bloodborne pathogen prevention and food safety handling. I am also continuing my professional education with The Association of Placenta Preparation Arts (APPA). This is to ensure my practices adhere to world standards in safety and sanitation for placenta preparation.
Your health and safety are my primary concern. I am fully trained and adhere to strict sanitation protocols. I have a purpose-built placenta workspace and I use the highest quality equipment. Where possible I use single use supplies or stainless steel, glass and food grade plastic that can be fully sanitised with bleach. Hospital grade approved wipes or bleach are used on bench tops and surfaces.
The most common benefits are increased energy, good milk supply, balanced hormones and generally feeling really well. Many women also report; quicker healing time, less bleeding and overall feeling more balanced.
I limit the amount of bookings I take each month so it is a good idea to book in as soon as you know that you would like placenta encapsulation. The earlier you book, the more likely you will be to have a spot on my calendar.
The main difference is that the traditional method involves steaming the placenta before dehydrating.

Steaming the placenta with warming foods such as lemon and ginger helps the placenta to become a warming, nourishing and tonifying supplement. This is highly desired in Traditional Chinese Medicine (TCM) theory. The heating ‘yang’ qualities of the traditionally prepared placenta can help balance the new mother. It is also thought that this method better preserves the placenta and is more suited to long-term use after birth. Some theories suggest that the nutrients in steamed/dried placenta are more bioavailable.

Steaming also kills off any surface bacteria that the placenta may have been exposed to during the birth process. Another advantage of steaming the placenta first, is that it dehydrates quicker so there is a faster turn around and capsules can be started usually within 24 hours of birth.

For people that adhere to a raw food diet, they usually prefer the raw method. It is thought that more vitamins and enzymes are kept intact by keeping the placenta raw (not steaming) and then dehydrating.