The most common method of preparation is the Traditional Chinese Method. This has been done for thousands of years and for millions of mothers. In TCM, new mothers need to consume only warming foods and avoid raw foods. For this reason, the placenta is first steamed with ginger, peppers and lemon (these are not encapsulated with the placenta, though). The steaming releases certain enzymes. Afterwards, it is sliced thinly and dehydrated overnight. The dehydrated slices are then powdered and placed into vegetarian capsules. It is also crucial in TCM that the preparation be done with a loving heart and with a calm environment, for that energy is believed to be imbued into the capsules with the placenta.

Another option is the Raw method. Food is considered “cooked” at 118˚, so the placenta is washed well, sliced thinly and dehydrated at 115˚ for many hours. Then it is powdered and placed into capsules. Women report that this method of preparation creates capsules with a ZING! effect. They can really tell that they are having an effect on their mood and energy levels! However, the raw method capsules do not last as many years as the TCM prepared capsules. These will likely last no more than 2 years, frozen. At most, they will not be as potent over time.