Placenta Cuisine is a Thing (Yes, That Placenta)

I know the cardinal rule to food appreciation is “Don't knock it until you try it” (Okay, I may have just made that up), but placenta-eating? Commence gagging sounds. 

The scientific term for the practice is placentophagia, and the “growing” phenomenon is explored with depth, hilarity and stomach-churning photos in a recent New York Magazine piece, “The Placenta Cookbook.” Writer Atossa Araxia Abrahamian finds that the pill-formed placenta capsules, intended to help ward off postpartum depression, increase milk supply and replenish nutrients, aren't enough to satisfy the tastes of some new moms. Instead, they're looking for other ways of preparing their afterbirth. 

One mother decided to eat pieces of her placenta in smoothie form for a week after she gave birth. Another had her husband cut up and dehydrate hers like jerky. 
Says a discarded-organ eater named Alexa Beckham
“After I gave birth, I threw a chunk of placenta in the Vitamix with coconut water and a banana. It gave me the wildest rush. You know the feeling of drinking green juice on an empty stomach? It's like that, but much more intense. It was definitely physical.”
More on placenta cuisine can be found around the Internet (though I don't advise doing a Google Image search on “placenta”–trust me). UK Blogger Lord Manley documented the Placenta Party that he hosted for his friends. The meal was complete with roast placenta, placenta lasagne, placenta spaghetti bolognaise, placenta fricassée and, of course, a placenta cocktail.

And, of course, no one can ever forget Forker-in-spirit Eddie Lin's legendary account of eating his wife's placenta.

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