The act of consuming one’s own placenta is increasingly popular and mostly cited for cultural, religious or medicinal reasons.
Placenta specialist Melissa Jacobs told 702/CapeTalk’s Azania Mosaka and Africa Melane that in many ancient cultures the placenta was considered an important part of the child birth process.
Many listeners expressed that the idea was hard for them to swallow, but Jacobs says that placentophagy is a modern view point with an ancient application.
This is your own body, your own hormones and enzymes; it’s absolutely perfect for your body. Your body can assimilate the nourishment in your placenta.
5 possible benefits of placentophagy
1.Lessening the risk of postpartum depression
2.Replenishing iron after blood loss of birth and preventing anemia
3.Higher energy levels by replenishing Oxytocin and B-vitamins
4.Increased or improved milk supply
5.Protection from infection and bleeding
Some women have cooked the placenta in a stew, mixed it into a smoothie, or even taken it raw to maximize its effects. Fortunately for those who feel squeamish there is another option: encapsulation.
Jacobs says that 50% of her clients encapsulate their placenta and that it is the preferred method for many. This is either done by preparing it from raw to maintain vitamins, minerals and enzymes; or the traditional Chinese method of mixing it with herbs.
Listen to the full conversation on the Weekend Breakfast below: