How is encapsulation done?
What are the benefits of Placentophagy?
What's in the placenta that's providing these benefits?
How do I know which method of encapsulation is right for me?
Are there any negative side effects?
Is it safe?
What training and certifications do you have?
How do you sanitize your equipment?
How do you prevent cross-contamination?
What if I receive an epidural, other medication, am induced or have a cesarean?
What if I am Strep-B positive (GBS+) or have an infection and receive antibiotics?
What if there is meconium present?
What would cause a placenta to be unsuitable for consumption?
How many capsules will my placenta make and how do take them?
When is it done?
What do I do?


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