Hailey Tran
There is a trend of new mothers consuming their placentas in smoothies, a practice known as placentophagy. While some believe it has health benefits, such as boosting energy and aiding postnatal recovery, there is no scientific evidence to support this. There are also potential health risks, such as the risk of infection. Some companies offer placenta encapsulation services, where the placenta is dehydrated and turned into capsules, which can then be added to smoothies. It is unclear if any hospitals offer placenta smoothies, but some hospitals allow mothers to take their placentas home, where they can make their own smoothies.
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What You'll Learn
- There is limited scientific evidence of the health benefits of placenta consumption
- Hospitals have different policies regarding placentas, so mothers should talk to their doctors or midwives ahead of time
- Mothers can take their placenta home from the hospital for personal use, such as for smoothies
- The taste of raw placenta is often described as metallic or earthy, but it is usually blended with other ingredients to mask the flavour
- Placenta encapsulation is a growing industry in the US, with some companies offering capsules, tinctures, balms, and gummies
There is limited scientific evidence of the health benefits of placenta consumption
Placentophagy, or the ingestion of the placenta in the postpartum period, is a growing trend among new mothers. While some women choose to eat their placenta raw or cooked, others opt for encapsulation, smoothies, tinctures, or gummies. Celebrities like Alicia Silverstone, Chrissy Teigen, and several Kardashians have helped popularize this practice.
Despite the increasing popularity of placentophagy, there is limited scientific evidence of its health benefits. Proponents of maternal placentophagy claim various physical and mental health benefits, including improved mood, prevention of postpartum depression, increased energy, and improved milk supply. However, the available information supporting these claims is mostly based on self-reported surveys and anecdotal evidence. While some women who have consumed their placentas have reported similar benefits, there is a lack of scientific rigor to substantiate these reports.
One study by Selander et al. (2013) found that most women surveyed reported no adverse effects from ingesting their placentas. However, the study also identified possible risks, with some women reporting an unpleasant taste or smell (7%) and headaches (4%). Additionally, there are concerns about potential health risks associated with placental consumption, such as bacterial or viral infections, hormonal imbalances, or the presence of toxic trace elements.
While the placenta is undoubtedly crucial for fetal development, providing nutrients via the umbilical cord, there is insufficient scientific research to support the claimed health benefits of consuming it postpartum. The preparation methods for placentophagy, such as cooking, dehydration, or encapsulation, can alter the placenta's components, potentially impacting the desired effects. Without scientific evidence, the promotion of placentophagy, especially in the form of encapsulation, should be approached with caution.
As the trend of placentophagy gains attention, healthcare providers and organizations should be informed about the practice and its potential benefits and risks. They should be prepared to discuss these aspects with postpartum women considering placentophagy. Additionally, clear clinical guidelines and policies are necessary to implement a scientific and professional approach to human placentophagy.
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Hospitals have different policies regarding placentas, so mothers should talk to their doctors or midwives ahead of time
While some mothers choose to ingest their placenta after birth, the practice of placentophagy is not backed by scientific evidence of its benefits. Some believe that eating the placenta can help replenish essential nutrients, such as iron, and may aid in combating postpartum fatigue and anemia. It is also thought to support hormone balance, potentially reducing the risk of postpartum depression and boosting milk production. However, there are potential health risks associated with placenta consumption, including the risk of spreading serious bacterial or viral infections to the baby.
Due to the lack of scientific evidence and potential health risks, hospitals have varying policies regarding placentas. Some hospitals may allow mothers to take their placenta home, while others may require a release form acknowledging that the mother is taking responsibility for its handling. Some hospitals may even require testing of the placenta, which can impact a mother's ability to keep it.
Therefore, it is essential for expectant mothers who are considering placenta ingestion to talk to their doctors or midwives ahead of time. By doing so, they can understand the hospital's policies and make informed decisions about their preferences. It is also important to consult with professionals specializing in placenta preparation to minimize any health risks and ensure safe storage practices.
While some hospitals may offer placenta encapsulation services, not all hospitals provide these services or endorse the practice. Some doctors may even discourage mothers from keeping their placentas. As such, it is crucial for mothers to be aware of their options and make informed decisions that align with their personal beliefs and values.
Additionally, mothers should be aware of the different methods of placenta preparation and consumption. Placenta encapsulation, for example, involves dehydrating the placenta and placing it into capsules, which can then be swallowed or added to smoothies. Other methods include consuming the placenta raw, cooked, or blended directly into smoothies. Each method has its own set of considerations and potential risks that mothers should be aware of.
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Mothers can take their placenta home from the hospital for personal use, such as for smoothies
While the practice of eating placenta is not new, with some tribal cultures and animal parents routinely consuming it, the idea of placenta smoothies has gained popularity in recent years, with celebrities like Hilary Duff, Kourtney Kardashian, and January Jones endorsing it. Placenta ingestion, known as placentophagy, is believed to offer health benefits, particularly for new mothers, such as combating postpartum depression and fatigue, restoring hormones, boosting milk production, and improving overall recovery. However, it is important to note that there is limited scientific evidence supporting these purported benefits, and there are potential risks associated with the practice.
Mothers who wish to consume their placenta for personal use can take it home from the hospital. However, it is crucial to be aware of the hospital's policies and any legal requirements. In some cases, mothers may need to sign a release form, acknowledging responsibility for the placenta's handling, and it is recommended to inform the midwife or doctor ahead of time to ensure proper handling and storage. Additionally, it is advised to consult a professional placenta specialist to prepare the placenta safely and minimize health risks, as there is a possibility of bacterial or viral infections.
When adding placenta to a smoothie, it is typically recommended to start with a small portion, such as a one-inch cube or a thumbnail-sized piece of raw placenta. The placenta is often blended with other ingredients like fruits, vegetables, or juices to mask its earthy or metallic taste, which is due to its high iron content. Some people also choose to encapsulate the placenta into pills or turn it into balms or tinctures, which can then be added to smoothies if swallowing the capsules is not preferred.
While the idea of placenta smoothies and other consumption methods may appeal to those seeking natural health boosters, it is essential to approach this trend with caution. There have been reports of potential harm, including the risk of infection and the presence of heavy metals, medications, chemicals, and other contaminants in the placenta. As of now, there is no standardized, safe way to prepare the placenta for consumption, and the American College of Obstetrics and Gynecologists does not have specific guidance on placentophagy. Therefore, it is advisable to thoroughly research the potential risks and consult qualified professionals before deciding to consume placenta smoothies or other placenta-based products.
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The taste of raw placenta is often described as metallic or earthy, but it is usually blended with other ingredients to mask the flavour
While some people choose to eat their placenta raw, the taste is often described as metallic or earthy, similar to the taste of blood or liver. This is due to its high iron content. Some who have consumed it note a mild, slightly gamey flavour. However, because of its chewy or dense texture, it is usually blended with other ingredients to mask the flavour.
Placenta smoothies are often made with raw placenta capsules, which are considered safer than using frozen raw pieces, as the placenta is exposed to bacteria during the birthing process. Mothers who wish to consume their placenta in this way can take it home from the hospital after delivery, though they may need to sign a release form acknowledging that they are taking responsibility for the placenta's handling.
Some hospitals may require mothers to sign a release form, acknowledging that they are taking responsibility for the placenta’s handling. If you plan to consume or preserve it, ensure that you follow safe storage practices and consult with a placenta preparation specialist to minimize any health risks.
There are many recipes for placenta smoothies online, with various combinations of fruits, vegetables, seeds, and nuts. Some companies even offer placenta smoothies as a service, preparing them in the mother's home within 12 hours of birth. However, it is important to note that there is limited scientific evidence to support the purported health benefits of placenta consumption, and there are potential risks, including the spread of serious bacterial or viral infections to the baby.
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Placenta encapsulation is a growing industry in the US, with some companies offering capsules, tinctures, balms, and gummies
Placenta encapsulation is a growing industry in the US, with companies like Mommy Made Encapsulation and Lancaster Placenta Co. rebranding placentophagy as lab-grade and mess-free. The process involves sterilizing the placenta, removing the blood, and placing it in a dehydrating machine. The dry result is then crushed into a fine powder, which can be consumed in capsules, tinctures, balms, or gummies.
At Lancaster Placenta Co., the powder is also used to make smoothies. The company's founder, Allie Landis, is particularly proud of her glittery, pink placenta gummy bears, which she says "encompass womanhood through and through." Landis, who is based in Pennsylvania, charges $299 per encapsulation. Meanwhile, Mommy Made Encapsulation, which has locations in five states, charges $400. The company employs an on-call coordinator to help mothers obtain their placenta from the hospital, as doctors may be hesitant to release it.
While the placenta is known to deliver nutrients to the fetus via the umbilical cord, there is limited scientific evidence supporting the health benefits of placenta consumption for mothers. However, fans of placenta consumption claim that it can replenish essential nutrients lost during childbirth, aid in breast milk production, and reduce the risk of postpartum depression.
Those who are unable to stomach the idea of consuming their placenta can opt for other methods of placenta use, such as creating jewelry or planting it in their yard. It is important to note that there are potential health risks associated with placenta consumption, and it is recommended to consult with a professional placenta preparation specialist.
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Frequently asked questions
No, the hospital does not offer placenta smoothies. However, some women choose to take their placenta home and make smoothies with it.
Some people believe that consuming the placenta can offer health benefits, such as improved milk production, reduced risk of postpartum depression, and enhanced postnatal recovery.
The taste of raw placenta is often described as metallic or earthy, similar to blood or liver. However, when blended with other ingredients in smoothies, such as fruits or vegetables, the taste is typically masked.
Yes, some people choose to eat the placenta raw, cook it in various dishes, or encapsulate it into pills.
There is limited scientific research on the effects of placenta consumption. While some claim health benefits, there is also a risk of infection, and it is important to ensure safe handling and preparation.
