I'm just organising my placenta encapsulation and there are two options for how I would like my placenta 'cooked' before placed into encapsulation.

Option 1 - Traditional Chinese Medicine: Placenta is steamed with ginger, chilli and lemon then dehydrated and ground.

Option 2 - Raw: Placenta is not cooked first, rather the raw placenta is simply sliced and dehydrated then ground.

Depending on placenta size, a TCM placenta may yield 50 - 150 capsules while a raw placenta may yield up to twice that.

Does anyone know, is one way better than the other? I was going to go with the TCM method, but wondering if raw is more beneficial, or if they are much of a sameness.