Doula Bula offers both Traditional Chinese Method (TCM) and Simple (RAW) preparation of Placenta Encapsulation.
Learn more about the process:
For a steamed Placenta encapsulation, I will begin with cutting lemons and ginger. This is known to help with weight loss, energy, inflammation, migraines, and healing.
The placenta is placed into a stainless steel strainer and washed thoroughly draining the umbilical cord, cutting it off, and set aside for your cord keepsake.
The placenta is then placed into the steamer, adding fresh lemons and ginger onto the placenta, and sprinkle cayenne pepper on top. It will stay in this place for a minimum of 30 minutes until internal preparation reaches 220*.
For raw preparation, it skips steaming and the placenta is placed onto a glass cutting board, on top of a blue sterile pad.
The placenta is cut into very thin strips, the strips are then placed onto the dehydrator and dehydrated for a minimum of 24 hours at 160* to the point where each piece can “snap” in half.
The dehydrated strips are placed into a blender and ground into a very fine, dry powder.
The dry placenta powder is then placed into pre-counted, empty capsules.
The capsules are then Sealed tightly.
The most unique part is customizing your order. The placenta capsules are placed in a glass water bottle, with a personalized thermal sleeve, and then in a labeled bag to be hand-delivered.
All equipment and workspace are thoroughly sanitized after every placenta encapsulation.
Including the following: