Placenta encapsulation has been practiced in Ancient Chinese medicine for centuries. While in the womb, the placenta is literally a lifeline to the fetus. After birth, the expelled placenta is said to be a nourishment powerhouse for the mother. The encapsulation process takes approximately 24 hours; during this time the placenta is steamed, dehydrated, ground and encapsulated.
Consuming the encapsulated placenta is said to restore depleted iron levels in the mother, increase breast milk production, replenish her liver and kidneys, decreases her risk of postpartum depression, increases oxytocin levels and balance her body back to its natural state following the trauma endured in the birthing process.