There are several contraindications that would deem a placenta unable to be encapsulated.
- Chorioamnionitis (infection of the membranes).
- Maternal infection during or immediately following labor and delivery.
- Neonatal infection within the first 48 hours postpartum.
- Improper storage of the placenta.
- Not placed on ice within 2 hours of delivery.
- Refrigerated longer than 48 hours before being frozen.
- Placenta not kept under 40°F for the entire storage
- Active infections that may be reacquired.
- Lyme Disease
- Clostridium difficile, commonly referred to as C. Diff
The Traditional Method of preparation is the most common method for Professional Placenta Service Providers. The APPA approved Traditional Method is based on the principles of Chinese Medicine but it is not directly the same as it has been historically prepared. This method, which we call the Traditional Method, can involve steaming with the warming and tonifying herbs lemon, ginger, and hot pepper when food sensitivities are not present. The lemon and pepper in this version come from midwife Raven Lang’s method as taught to her by Dr. Miriam Lee, a nurse midwife from China and one of the first licensed acupuncturists in California, with whom Raven apprenticed with for 3 years in the early 80’s.
The major difference with Raw is that the raw method for encapsulation skips the steaming part entirely so raw placenta is dehydrated vs steamed placenta. This increases the drying/processing time. Those who choose the raw method tend to feel that the ‘essence’ of the placenta is preserved this way and that enzymes are retained since steaming can destroy them. It is also felt that this is the more ‘potent’ of the two methods.
We know GBS is killed with wet heat that is applied at temperatures at least 55°C (131°F) for at least 30 minutes. When prepared with the traditional method you are required to heat the placenta to at least 160°F and then dehydrate. We can scientifically prove that the traditional method of preparation is safe if GBS is present.
Information from APPA.