What is your training experience?
I am certified through IPPA- International Placenta & Postpartum Association
I am a certified food handler with ServSafe- a nationally recognized food safety program
I have a internationally recognized certificate in OSHA Bloodborne Pathogens safety created specifically for placenta service providers
How do you prevent cross-contamination?
I use high level sanitation practices.
I primarily use single-use equipment to prevent opportunities for cross-contamination throughout the entire processing of your placenta.
What if I am GBS+?
Mothers who have tested for Group B Strep are generally treated with antibiotics during labor, greatly diminishing the bacteria load. Mothers who host GBS in their system typically do so with very few symptoms at all.
If however you were unable to receive antibiotics in labor we can simply use the Traditional Method of processing which insures proper encapsulation protocols that require the specialist to steam the placenta prior to dehydration, to reach an internal temperature of 160'F for twelve to twenty-four hours.
Can you give me more information on the difference between the processing methods you offer?
The biggest method difference is how the placenta is processed before dehydration. In the Holistic Method, the placenta is simply sliced thinly and dehydrated thoroughly. In the TCM Method, the placenta is steamed before slicing and dehydrating.
The Holistic Method is based on the principles of "less is more" and acknowledges that we cook our food in parts to destroy bacteria and hormones that may be present. In the case of placenta encapsulation, we actually want to preserve the hormones present as they are the agents that afford the benefits. When we look to other mammals to understand the biological imperative present in consuming the placenta for postpartum wellness- we do not see any processing at all before consumption. Of course very few humans are likely to consume the placenta completely raw and this Holistic Method offers the least amount of processing that is considered safe from a food safety perspective. -It is by far the most popular Method.
The TCM (Traditional Chinese Method) borrows heavily from the Traditional Chinese Medicine which has used placenta in a variety of ways for centuries.
The placenta is gently steamed in water that contains fresh lemon, ginger and dried red chile. According to TCM, a newly postpartum mother is "cold" and needs "warm" (ing) properties. Because the placenta is steamed and the chile included, it's considered a warming remedy. TCM is also suggested for clients who have struggled with anxiety and/or panic.
*Reports of increased energy
*most popular service request
*Steamed before additional processing
*Better for mothers with a history of anxiety
Is placenta encapsulation safe?
Yes, Placenta encapsulation has been used in traditional Chinese medicine as long as in the 1500's, which is longer than modern medicine has even existed.
How much does it cost?
$200 and that includes a free placenta print, umbilical cord keepsake, transporting, storing and the processing into capsules.
How is it prepared?
The placenta is prepared in your preferred method and processed in a sterile environment.
How many capsules will I get?
On average anywhere between 90-300 capsules.
The size of your placenta depends a lot on the size of baby, typically the bigger the baby, the bigger your placenta.
Also your preferred method has an effect on the end yielding capsules, the Raw Method gives about 10-15% more capsules.