Here in Tucson placenta encapsulation is growing in popularity. With this rise in popularity comes a rise in those who offer placenta services. The placenta tincture is a popular add on option for placenta services. Let’s take a look at what a tincture is and discuss the benefits and risks of the tincture process and why who you choose matters.
A tincture is an infusion of a substance into alcohol. The most well-known tincture that you most likely have in your kitchen today is vanilla extract. Vanilla beans or ground bean powder is soaked in alcohol to create a vanilla extract.
The same basic principles are applied to placenta tincture. How the tincture is made is where safety can become a very real concern.
Here at Tucson & Sierra Vista Doulas, your tincture is prepared with your dehydrated placenta powder. We infuse the powder into food grade alcohol and allow the tincture to mature. Once the tincture is mature, you have a placenta remedy that can be used for months and years to come.
Your tincture offers the same self-reported benefits as your capsules:
- Increased energy
- More stable mood
- A decrease in the incidence of baby blues
- A decrease in the incidence of postpartum depression
- Improvement in the overall sense of well-being
Why Do We Use Powder?
We use placenta powder to create your tincture because safety is our top priority. The placenta powder has been processed to our strict safety standards that use temperatures high enough to kill potentially harmful bacteria.
Using a piece of raw placenta to create a tincture is an approach that some who provide placenta services use. But this process puts the consumer at risk.
According to USDA microbiologists, alcoholic beverages such as spirits, wine, or beer don’t kill bacteria. Marinating meat and poultry in these liquids helps tenderize and flavor the meat but does not make it safe. Only cooking to USDA recommended temperatures kills bacteria that may be present in raw meat or poultry.
Using raw placenta to create a tincture carries great risks. When the raw placenta is used, potentially harmful bacteria present in the raw placenta are not rendered safe for human consumption. This also holds true for raw processing of the placenta into capsules.
We honor and respect the unique properties and life-sustaining nature of the placenta. However, we can not risk the health and safety of our clients by using raw placenta to create tinctures. From a purely scientific viewpoint, the human placenta is an organ. Albeit a temporary one.
The USDA recommends cooking all organ meats to at least 160 degrees.
This is the same temperature we use in the processing of your placenta for encapsulation.
Consumers should be diligent about health and safety standards when choosing someone to process their placenta for consumption.
This is why we do not offer other preparations such as placenta essence. Placenta essence is prepared by steeping raw placenta in distilled water in the sun then mixing it with alcohol. According to the USDA raw meat left at room temperature below 90 degrees should be discarded after two hours. If the temperature is above 90 degrees, raw meat should be discarded after 1 hour.