Even though the blood passes through the placenta from the mother to the fetus, it is not a filter and it doesn’t store heavy metals. While there are studies that show trace amounts of heavy metals such as arsenic, cadmium, lead, mercury, and uranium found in the placental tissue, a daily recommended dose of placenta capsules can provide, on average, 24% of the RDA of iron, 7.1% of selenium, 1.5% of zinc, and 1.4% of copper (Young et al, 2016).

​Most mammals partake in placentophagy. The reason is unknown but there are some theories. One theory for this behavior is pain relief after birth. Placentas carry a hormone called placental opioid-enhancing factor, which supports the release of endogenous opioids for a pain-reducing effect (Joseph, Giovinazzo, & Brown, 2016). There is also research that shows placentophagy enhances maternal behavior and therefore can strengthen the mother to baby bond (Joseph, Giovinazzo, & Brown, 2016). A third reason for placentophagy is to replenish the nutrients and hormones the mother lost during and after birth (Hart Hayes, 2016).

​Since “cannibalism” is the consumption of another person’s flesh, placenta encapsulation doesn’t technically fall into this category (“cannibal,” 2018). The placenta is an organ of the mother and the mother is the one consuming the capsules. Therefore, it would be a stretch to consider consuming placenta capsules a form of cannibalism. 

Many people, especially those who follow the Raw Foods movement, believe bringing foods up to a high heat will break down and destroy the beneficial nutrients found in the food. This thought can be applied to the preparation of the placenta in making capsules. There are studies that do look at the make up of the placenta before and after heating (Phuapradit et al., 2000). It has been found that the important nutrients and hormones are still intact after steaming and dehydrating. With this being said, if you prefer your placenta to only be dehydrated, without steaming, or if you prefer raw placenta cubes that can easily be added to a smoothie, let me know.

​As you can see from this blog post, as well as my “Common Questions and Answers about Placenta Encapsulations and Consumption” post, I used a number of studies focusing on placentophagy. There are other studies I did not reference here and there are additional studies currently being completed. If you have any questions or would like to look into additional studies, please let me know and I will provide you with resources. 

​References:
 
cannibal | Definition of cannibal in US English by Oxford Dictionaries. (2018). Retrieved January 16, 2018, from https://en.oxforddictionaries.com/definition/us/cannibal
Hart Hayes, E. (2016). Consumption of the Placenta in the Postpartum Period. JOGNN, 45, 78–89.
Joseph, R., Giovinazzo, M., & Brown, M. (2016). A Literature Review on the Practice of Placentophagia. Nursing for Women’s Health. Retrieved from https://www.scribd.com/document/362877404/Awhonn-Article
Phuapradit, W., Chanrachakul, B., Thuvasethakul, P., Leelaphiwat, S., Sassanarakkit, S., & Chanworachaikul, S. (2000). Nutrients and hormones in heat-dried human placenta. Journal of the Medical Association of Thailand = Chotmaihet Thangphaet, 83(6), 690–694.
placentophagia review.pdf. (n.d.). Retrieved from http://www.acsu.buffalo.edu/~kristal/placentophagia%20review.pdf
Young, S. M., Gryder, L. K., David, W. B., Teng, Y., Gerstenberger, S., & Benyshek, D. C. (2016). Human placenta processed for encapsulation contains modest concentrations of 14 trace minerals and elements. Nutrition Research (New York, N.Y.), 36(8), 872–878. https://doi.org/10.1016/j.nutres.2016.04.005

​After focusing on the In’s and Out’s of Dairy Milk, lets consider the numerous non-dairy milks available. With as many as 30 to 50 million American adults, being lactose intolerant, and even more people showing dairy sensitivities, it is important to consider alternatives to traditionally dairy beverages that are made from legumes, grains, nuts, and seeds. 

The following chart shows the nutritional facts for 1 cup of unsweetened milk: (brands may vary)

​It’ is important to note that many brands will add calcium, vitamin D, and vitamin B’s to their milks. This information, along with organic versus non-organic, GMO ingredients, sweetener content, and other additives, can help you decide which brand is right for you.

Organic vs. Non-Organic
 
You may be aware that non-organic foods have been sprayed and treated with pesticides, herbicides, and fertilizers. These chemicals aren’t necessarily digested or removed from our bodies easily, and can cause digestive issues, a breakdown of the intestinal lining and the immune system, various cancers. Conventional (non-organic) foods often contain genetically modified ingredients. Since liquids are absorbed into the blood steam at a faster rate than solid foods, it is important to consider reducing such products from your diet.  

Common additives in non-dairy milks:
 
When shopping for a milk, you should always look at the ingredients list to see if there are added sugars, but there are other additives and preservatives that are being added to the milk. Some common additives you will notice:
 
Carrageenan is derived from Irish moss and used as an emulsifier. It has a seaweed like odor. It has been shown to stimulate the formation of fibrous tissue and cause cancerous tumors. As of 1980, the FDA states more evidence is needed but that the current amount of carrageenan found in foods is hazardous.
 
“Natural Flavors” can mean a number of things. Derived from distillation and solvent extraction, or enzyme action to obtain materials from plants and animals. This process can change the chemical structure of the components.
 
Vegetable oil’s are commonly found in milk alternatives, such as canola oil, corn oil, safflower oil, sunflower oil, or soybean oil. These oils are extracted with high heat and solvents. They are completely unneeded in nut and seed milks. It is best to avoid brands that use any kind of oil in making their milk.
 
Soy has no place in non-dairy milks, unless, of course, the milk is soymilk. Soy is a highly sprayed food and is a GMO unless otherwise noted. In general, it is best to stay away from foods that contain soy, unless it’s a soy-based food, such as edamame, whole dry soybeans, tofu, etc.
But what about soymilk?  Soymilk is more processed than nut or seed milks and can possibly cause hormonal issues in people that are sensitive to phytoestrogens. With that being said, it could be the non-dairy beverage of choice for those with nut allergies, as well as lactose intolerance.

Xantham Gum is made from pure culture fermentation of carbs with Xanthomonas campestris. It is also called corn sugar gum. It is used as thickener, and to suspend, emulsify, and stabilize water-based foods (dairy and salad dressings). It is commonly used as a pseudo plasticizer in salad dressing to help them pour and added to animal feed as stabilizer, thickener, suspending additives.

​Making your own homemade nut milks is ideal. They don’t have any additives or preservatives, and you have full control over the consistency, sweetness, and creaminess, as well as the quality of the ingredients used. Plus, most brand name non-dairy milk companies skip the very important soaking step.  Soaking is an important step in making nut and grain milks because nuts and grains have a naturally occurring enzyme (phytic acid) that inhibits the absorption of specific minerals in the body. (And, yes, all grains and legumes should be soaked for 6-12 hours before cooking for this reason.)
 
Check out this super easy nut milk recipe:

1. Soak the nuts in water for 8-12 hours in the refrigerator. Cashews just have to soak for 2 hours, almonds need 12 hours, and other nuts get soft enough after about 8 hours.
2. Rinse the nuts under fresh water
3. Put the nuts, dates, vanilla, cinnamon, salt and water into a blender with the 4 cups of water. Blend until, creamy and frothy; about 2 minutes.
4. Set up 3-4 layers of cheesecloth into a sieve over a large bowl.
5. Pour the nut water blend through the cheesecloth, into the bowl. Squeeze and wring out the cheesecloth over the sieve to get as much liquid out as possible.
6. Pour the milk into 2-3 mason jars and keep in the refrigerator for up to 3-4 days.
 
Notes:

• If you prefer your milk thinner, just blend with more water. Add just a little water at a time. You can always add more water but you can’t take it out.
• Blending the nuts with warm to hot (not boiling) water will create creamier milk.
• Besides dates, other natural sweeteners to try include: 3-5 tsp. of agave, maple syrup, or honey
• It is a good idea to date your fresh milk to keep track of when it was made.