Frequently Asked Questions
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.