Think of your placenta - if you can - as a meat product.
When you’re cooking, you keep your meat fresh, in the cool refrigerator or freezer, and at a certain temperature prior to cooking.
When you cook, you make sure your meat reaches a level of warmth to eliminate bacteria growth and make it safe from contamination.
We treat your placenta similarly, making sure it reaches a temperature above 65 celsius during the steaming process, to eliminate bacteria.
While it’s possible to achieve dehydration at a lower temperature, we dehydrate your placenta at 165 F, well above the level that moisture can cause mold, growth of bacteria and more.
When your placenta is completely dehydrated, it’s dust dry! That makes it shelf stable and helps us to confidently say that it is safe for ingestion.
So, yes! Temperature matters in the process. It’s also why we clearly print instructions for transport to share with your care team, whether you’re taking your placenta home or having it picked up by a specialist, so we can ensure we’re following the World Health Organization’s recommendations for safety standards.
Above and beyond may take more time, but it’s well worth your peace of mind!