Meet your Encapsulator...
Tanya Phillips, IBCLC & CD (ICEA)
Tanya is certified in Boodborne Pathogens & Infection Control for Doulas & PLacenta Encapsulators in accordance with the OSHA Boodborne Pathogens Standard 29 CFR 1090.1030 and has a current Texas Food Handler Permit with the City of Austin.
Mother Nurture is in SW Austin - 512-56Zero-373TWO to CALL or EMAIL.
PLACENTA BLOG
Mother Nurture is in SW Austin - 512-56Zero-373TWO to CALL or EMAIL.
PLACENTA BLOG
The General Process
All multi-use equipment and supplies are cleaned and sterilized before and after use and your Encapsulator is specifically trained in Osha safety standards and techniques to prevent cross contamination. All single use supplies are disposed of in a safe and consistent manner. The Encapsulator will provide all supplies, equipment, cleaning, and disinfecting materials.
Traditional Chinese Method of Encapsulation:
Cut off the cord and membranes.
Steam the placenta, adding lemon, pepper and ginger to the steaming water (approx 20 min). The placenta is "done" when no blood comes out when you pierce it with a fork. This process can also be done with JUST the PLACENTA alone, no lemon, pepper, or ginger - by your request.
Cut the placenta into thin slices (like making jerky) and bake in a low-heat oven (200-250 degrees F) or put in a dehydrator, until it is dry and crumbly (several hours). I use a food dehydrator on high heat setting for approximately 6-8 hours, depending on size and weight of placenta.
Crush the placenta into a powder - using a food processor.
Put the powder into empty gel capsules. (vegetarian available on request)
The recommended doses vary, some suggest up to 4 capsules a day, others just one. I pack the capsules very full, so I like moms to start with 1 capsule per day taken in the morning. You should try that first for 2-3 days and see how you feel. You can slowly increase up to about 3 per day if desired.
Traditional Chinese Method of Encapsulation:
Cut off the cord and membranes.
Steam the placenta, adding lemon, pepper and ginger to the steaming water (approx 20 min). The placenta is "done" when no blood comes out when you pierce it with a fork. This process can also be done with JUST the PLACENTA alone, no lemon, pepper, or ginger - by your request.
Cut the placenta into thin slices (like making jerky) and bake in a low-heat oven (200-250 degrees F) or put in a dehydrator, until it is dry and crumbly (several hours). I use a food dehydrator on high heat setting for approximately 6-8 hours, depending on size and weight of placenta.
Crush the placenta into a powder - using a food processor.
Put the powder into empty gel capsules. (vegetarian available on request)
The recommended doses vary, some suggest up to 4 capsules a day, others just one. I pack the capsules very full, so I like moms to start with 1 capsule per day taken in the morning. You should try that first for 2-3 days and see how you feel. You can slowly increase up to about 3 per day if desired.