How to eat sheep placenta for the best effect

As people's living standards improve, their work pressure is getting greater and greater. Many people often work overtime and stay up late for work, and drink alcohol for socializing, which can easily lead to poor physical fitness. Therefore, many people want to enhance their body's resistance through diet therapy. Many people seek tonic foods, such as sheep placenta. So what is the most effective way to eat sheep placenta? Here’s how to eat sheep placenta.

Sheep placenta is the tissue responsible for the exchange of blood and nutrients between the mother and the fetus when the ewe is pregnant, and can produce a lot of active substances. Sheep placenta is the tissue closest to human placenta in nature, so it can be absorbed well. The nutritional composition of sheep placenta is basically the same as that of human placenta, and its nutritional structure is closest to that of human placenta. Its reasonable natural structure and particularly rich nutritional content make it the preferred type of animal placenta. The sheep placenta in March to April is called sheep embryo. Because there are many milk bubbles that are not absorbed by the lamb, it has better utilization value and is more nutritious than the sheep placenta after delivery. The sheep placenta on the market is mainly in the form of capsule preparations, mostly freeze-dried powder with some food additives. Due to individual differences, it may not be fully absorbed. It is best to make soup with sheep embryos, which makes it easier to absorb its nutrients.

How to eat sheep placenta

First, we can choose to eat sheep placenta raw. Eat it raw, do not let the placenta come into contact with any metal objects, wash it clean, remove the fat-like things inside, tear it into small pieces that are easy to swallow with your hands, and try not to let the placenta touch your teeth when eating, as it is said to have bad consequences for your teeth. Because the raw placenta tastes strange and the amount is a bit large to eat at one time, you can choose to eat one placenta in several times. Secondly, we can choose to stew the placenta. The nutritional value of this stew is very high, such as snow lotus old duck stewed with sheep placenta. However, the most common way to eat it is to mince the placenta and pork together into meatballs, make them into dumpling fillings, etc. If you cannot eat it raw or find it troublesome to stew it in soup, you can consider drying, grinding and putting it into capsules. However, be sure to use wooden or bamboo chopsticks when drying, and place the placenta on tiles and dry it over a slow fire. In short, do not eat it after it comes into contact with metal objects. If you have poor physical fitness, such as spondylitis, hepatitis, and many other chronic diseases, taking one or two a year can last for several years. You will basically not catch a cold and your sleep will be much better.

Characteristics of sheep placenta

Sheep placenta has high edible value and is being consumed more and more widely by people. The formation of its nutritional value is closely related to its own characteristics. Speaking of this, many friends may ask questions: "What are the characteristics of sheep placenta?" Here, I will explain it to you in detail. The nutritional composition of sheep placenta is basically the same as that of human placenta, and its nutritional structure is closest to that of human placenta. Its reasonable natural structure and particularly rich nutritional content make it the preferred type of animal placenta. In addition, sheep placenta will not be infected with viruses such as hepatitis, nor will it cross-infect humans. Other animal placentas (including human placenta) are likely to carry this virus. In mass production, as long as one placenta carries the virus, the harm to the product can be imagined. Using sheep placenta is relatively much safer. At the same time, the sheep placenta in March to April is called sheep embryo. Because there are many milk bubbles that are not absorbed by the lamb, it has better utilization value and is more nutritious than the sheep placenta after delivery. The most important thing is that sheep placenta is rich in protein, 17 kinds of amino acids, 14 trace elements, phospholipids, lipopolysaccharides, vitamins, and a variety of active peptides related to immune function and normal functioning of the body. The natural combination of its nutrients is closest to the needs of the human body.

The therapeutic effects of sheep placenta

Many friends, especially female friends, have cold hands and feet and look bad in winter. At this time, we need to eat some warm and nourishing food to regulate it. Among the livestock we eat, sheep have the greatest warming and tonic effect. It is the only herbivorous animal, so sheep placenta is the cleanest. It is an excellent medicinal and food for nourishing yin and blood for women. According to the Compendium of Materia Medica, "Sheep placenta is the fetus in the ewe's belly. It is sweet and warm in nature. It has the effects of invigorating qi and replenishing deficiency, warming the middle and lower body, and regulating kidney deficiency and emaciation." At the same time, the Compendium of Materia Medica mentioned that the ancient famous doctor Li Gao once said: "Anything that tastes like mutton can be used to replenish it. Mutton replenishes the body, and ginseng replenishes qi." Sheep placenta has always been regarded as a tonic that combines quick treatment and nourishing the essence. It has the effects of nourishing blood and calming the mind, enriching the skin, and prolonging life. It is a nourishing and strengthening medicine that replenishes the vital energy. Among the foods that warm the yang and replenish qi, its efficacy is comparable to that of placenta, and it can even be used as a substitute for placenta. It has the effect of warming the middle and lower body, nourishing blood and replenishing qi. People who suffer from cold hands and feet in winter should eat more of it. It can replenish the body, strengthen the muscles and bones, moisturize the skin and beautify the face, and increase essence and marrow. Both traditional Chinese medicine and modern nutrition science believe that it can be added to soups for tonic and therapeutic effects.