I have been helping families prepare their placentas for the past few years. The benefits of ingesting one’s placenta are many – improved milk supply, fending off postpartum depression, increased energy, and support during times of separation from baby or major changes. The method of preparation retains some of the nutrients and hormones present in the placenta at the time of birth – to help the mother with her postpartum transition – and preserve the energetic qualities of the life-sustaining placenta. I follow a traditional Chinese medicine ‘recipe’ when encapsulating the placenta for the mother’s use (see below for details).

So writes Carrie Kenner, owner of Big Belly Services in Seattle, Washington. Her recipe begins:

Placenta Encapsulation Process I come to your home 1-3 days after birth. For the Preparation (Part 1), I spend about 2 hours in your home, usually in the morning. I bless your placenta and say thanks, then prepare it for steaming. You are welcome and invited to participate in as much of the process as you like. From your kitchen, I need the following supplies:

* a cutting board (that you don’t care if it gets placenta blood on it)

* a sharp knife

* a large pot…

(Thanks to investigator Irene Waas for bringing this to our attention.)

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