1, first of all, what is sheep placenta. Sheep placenta is the tissue responsible for the exchange of blood and nutrients between the mother and the fetus when the mother sheep is pregnant with the fetus, and it can produce very many active substances. The sheep's placenta is the closest tissue in nature to the human placenta, so it can be absorbed very well.

2, sheep placenta in 3-4 months called sheep embryo, because there are a lot of milk bubbles are not absorbed by the lamb and has a better use of value, than the postpartum sheep placenta nutrients to come to be higher. The market said sheep placenta mainly in capsule formulations, mostly freeze-dried powder with some food additives, due to individual differences, not necessarily fully absorbed, it is best to be used to make soup, so that it is easier to absorb its nutrients.

3, and, fresh sheep placenta is very troublesome to deal with, improper preservation may also lead to bacterial contamination, so it is best to use sheep embryo dried products to make soup. Also freezing may lead to nutritional deficiencies in sheep placenta.

So it is still recommended to eat sheep placenta in soup.

4, the main effect of sheep placenta is: rich in all the primitive life substances necessary to conceive life. It is rich in protein, 17 kinds of amino acids, 14 kinds of trace elements, phospholipids, lipopolysaccharides, vitamins, and a variety of active peptides related to the immune function and normal functioning of the organism, and its nutrients are naturally matched with the ratio closest to the human body's needs.

5, in the warm yang yi qi food, sheep placenta efficacy can be comparable to the purple river car human placenta, and can even be used on behalf of the purple river car. It has the effect of warming up the middle and warming the bottom, nourishing the blood and benefiting the qi, especially in the winter on the cold hands and feet of the people should eat more. It can replenish the deficiency and win thin, strengthen the tendons and bones, moisturize the skin and beauty, increase the essence and marrow. Traditional Chinese medicine and modern nutritional science that it into the soup, can receive tonic and therapeutic effects. Guangdong folk also know its efficacy, but it is rarely used, because it is afraid that it has a stinky flavor, the purchase is not particularly convenient. But as long as it is handled properly, there is no fear of stink, and it will be more delicious.