Nurture Your Postpartum Recovery with Nature's Gift
Welcome to SF Placenta Encapsulation, founded by Amy “Tomi” Hougen in 2010. She was trained as a doula through Heart and Hands Midwifery with Women’s Issues Expert, Elizabeth Davis, around which time she also developed a deep interest in placenta medicine and cultural rituals. She trained with an online forum called “The New Placenta Group”. Some of the women from that group went on to form The Association for Placenta Preparation and Arts.
Ready to explore how placenta encapsulation can benefit you?
Get in touch with Tomi today!
Tomi’s Unique Approach
Tomi’s unique method involves steaming the placenta until medium rare before dehydrating it at a low temp of 131 for 1.5 hours then dropping down to 117 for the remaining time. It is a recipe she is proud to say is a balance of cooking to preserve hormones and vitamins & minerals, while still cooking for safety.
Safety and Certifications
Tomi holds up-to-date certifications in Blood Borne Pathogens and food handling in accordance with OSHA guidelines. She treats each placenta with the utmost care, using organic lemon and ginger, and never processes more than one at a time.
Why Choose Placenta Encapsulation?
SF Placenta Encapsulation is rooted in the wisdom of nature and the latest scientific research. Choosing to encapsulate your placenta can offer several benefits:
- Alleviate Postpartum Blues:
Experienced by up to 70% of new mothers.
- Boost Breast Milk Production
Make sure your baby gets the best start.
- Reduce Postpartum Depression
Provides support during your recovery.
- Combat Fatigue and Anemia
Recover vitamin and blood loss so you feel better faster.
- Natural Uterine Recovery:
Assists in returning the uterus to its pre-pregnancy size.
For more detailed information and to explore the full range of benefits, please visit our FAQ page.