Like 85 percent of new moms, Erica Heslop suffered the baby blues after the birth of her first child. When she became pregnant with her second, this mom and nurse vowed not to let post-partum gloom steal a moment of happiness again.
Explained Heslop, “After I got pregnant with Drew, I looked back on my first weeks with Jay and realized that my mood swings, fatigue and tearfulness had clouded my early time with him. My husband even referred to the shower as my ‘sobbing box’ because every time I would shower, I would cry. I wanted the time after our second child’s birth to be less crying and more joy.”
Heslop’s solution: placenta encapsulation.
Now, in all honesty, when Heslop mentioned the practice to our moms’ group, I gagged a little. All I could picture was a placenta simmering in the crockpot with some Lipton’s onion soup mix. But the more she shared the benefits of encapsulation, the more I began to respect the practice. Instead of serving up the placenta with a side of au jus, Heslop explained, it’s cooked, dried and formed into caplets for taste-free ingestion, restoring necessary hormones that are lost within three to five days of giving birth and helping reduce the risk of the blues.