Re: eating my placenta ( tincture recipe)

[Guest guest]

Yes, yes. Can we have the tincture instructions anyway? I'm trying

to find out how to make a Gold Coin Grass tincture (for gallstones)

as we can only get the loose herb here in Australia. Though I guess

placenta tincture would be different to a herbal tincture. Still,

useful info to have if you're willing to share.

>

> >My placenta is still in the freezer after 10 months. I was

planning

> >on burying it with ceremony and planting a tree, but still have

some

> >post-partum depression. I'm wondering if it is too late to eat

it or

> >make a tincture out of it? Is the quality all gone, is it no

good

> >anymore? If I do eat it, how should I do it and how much, etc.?

> >

> >Thanks,

> >CB

>

>

[Guest guest]

TINCTURE: An extract, usually herbal, most often made with a mixture

of water and alcohol, although there are tinctures that are made from

other substances, such as, glycerine.

Most tinctures of fresh plants, are made with 50% alcohol and the same

amount of water.

Dry plant tinctures can be made with 20 to 45% alcohol and the rest

being water.

As for the placenta, I would make it like fish head soup, simmer for

hours, covered, adding a small amount of alcohol before it cools

completly to draw out rest of the constituents. Once cool, strain. You

now have a kind of broth that needs some vegetable glycerine and

ordinary vodka added to help suspend and preserve the tincture.

(glycerine will add a sweetness and suspend the ingredients so that

every dropper full is about the same in strength or you may get a

seperation and things could settle out on the bottom.)

hope this was helpful

r

filikara wrote:

>Yes, yes. Can we have the tincture instructions anyway? I'm trying

>to find out how to make a Gold Coin Grass tincture (for gallstones)

>as we can only get the loose herb here in Australia. Though I guess

>placenta tincture would be different to a herbal tincture. Still,

>useful info to have if you're willing to share.

>

>

>> I'm an herbalist, ask me for instructions if your interested in

>making

>> a tincture.

>> r

---------------------------------------------

Yound Living Essential Oils and more.

http://my.youngliving.com/starwulf/

----

Kill the Ego, Lose your Mind, Use your

Brain!

-richard aka: StarWulf & k(no)w one

http://www.geocities.com/i_starwulf/index.htm

[Guest guest]

> TINCTURE: An extract, usually herbal, most often made with a

mixture

> of water and alcohol, although there are tinctures that are made

from

> other substances, such as, glycerine.

>

> Most tinctures of fresh plants, are made with 50% alcohol and the

same

> amount of water.

>

> Dry plant tinctures can be made with 20 to 45% alcohol and the

rest

> being water.

>

> As for the placenta, I would make it like fish head soup, simmer

for

> hours, covered, adding a small amount of alcohol before it cools

> completly to draw out rest of the constituents. Once cool, strain.

You

> now have a kind of broth that needs some vegetable glycerine and

> ordinary vodka added to help suspend and preserve the tincture.

> (glycerine will add a sweetness and suspend the ingredients so

that

> every dropper full is about the same in strength or you may get a

> seperation and things could settle out on the bottom.)

>

> hope this was helpful

> r

Thanks for this. But I wonder if cooking the placenta would destroy

the important and beneficial properties? I think raw may be best

after all. Although someone here did talk about Thai villagers

cooking and eating goat's placenta.