Many women consume their placenta and the most popular way of taking it is encapsulation, in which the organ is dehydrated ground, and placed into a capsule.

When 27-year-old Ketrina Hill gave birth to her first child in 2016, she wanted to turn her placenta into capsules so she could take them as daily supplements but she could not afford the process.

But she didn’t want her placenta to go to waste, so she made some research on how others had prepared their placenta for consumption.

“I read a lot of research in placenta encapsulation but couldn’t afford it so decided to research people who had eaten it instead,” Ketrina said.

“I found lots of benefits including quick recovery, less chance of post-natal depression and an increase in milk production, and I also breastfed both children.

“I had a great recovery with my first, felt energised and was doing everything I was doing before birth very quickly and felt good in myself.”

She continued: “I didn’t know whether I felt so good because I had eaten the placenta, so I made the decision to do it again after my second baby and had the same experience.”

Ketrina turned her first placenta into a chili. After giving birth to her second child in April 2020, she then made a burrito with her placenta.

The mother-of-two urged other mothers to eat their placenta, claiming that it helped her recover faster.

“I would highly recommend it, it was an amazing experience and I believe it led to a quick recovery,” she said. “I was a little unsure of what it would taste like but it was just like really rich irony beef.

“It was slightly tough in the chilli, which is why I slow cooked it the second time, you couldn’t even tell which was the beef and which was the placenta.”

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