For most of our great-grandmothers, and for many women throughout the world still, giving birth at home was not a choice motivated by emotional, political, or moral conviction – it was simply the only option. Fast-forward to present-day United States, and most women are lucky enough to receive close medical supervision throughout their entire pregnancy and delivery. The vast majority of women give birth in hospitals with an OB/GYN, and throughout the 1990s, the number of home births steadily declined.

In an interesting reversal of trends, a new report from the CDC reveals that the rate of home births in the United States is now on the rise. Though the actual number is still proportionately very small – home births account for less than 1% of all births – the 30% jump between 2004 and 2009 is substantial.

So why the increase? The CDC data doesn’t say, but it seems to have a lot to do with growing concern about personal choice. Unlike our great-grandmothers, women in Western countries today do have options as to where and how they give birth, and there may be new factors making hospital births less attractive.

The placenta is a miraculous organ: it literally sustains new life. It’s no wonder that the placenta is revered in many cultures as a symbol of life and spirituality, and rituals abound regarding its handling and burial. There’s one new trend, though, that is grabbing headlines like no other – placenta eating.

That’s right. An increasing number of women are requesting that the hospital save the placenta after childbirth so that they can take it home to eat it.

Preparation methods vary – search the Internet for “placenta recipes” and you’ll find instructions for placenta lasagna, placenta pizza, and placenta stew. Other women choose to eat the placenta raw in a power shake or smoothie. For those who feel squeamish about consuming the placenta in food form, a growing number of professional placenta-preparers are being hired to cook the fresh placenta, dehydrate it, grind it, and encapsulate it into pills.

In a culture where placentas are largely regarded as biohazardous waste and are incinerated shortly after childbirth, this growing practice is causing quite a stir.

Last week on Facebook we posted a link to a New York magazine article featuring IIN student and professional placenta-preparer Jennifer Mayer for her work transforming placentas into nutritional supplements. Judging from the responses, people seem to be largely divided into two camps: those who champion the nutritional benefits of placentas and believe that placenta eating (known in the scientific community as placentophagy) is a natural act, and those who think that it’s, well, less than savory.

Why eat the placenta? Integrative Nutrition Student Services Coordinator and resident doula, certified lactation counselor, and breastfeeding educator Aisha Domingue weighs in on the topic:

When a woman finds out she’s pregnant, she begins to examine her habits for the protection of her unborn child. Certain foods become off limits or greatly reduced and many of her routines, like exercise, are adjusted to compensate for the changes to her body and her growing baby.

Many women make the conscious decision to eat only organic food during their pregnancy. It turns out; this looks to be a smart decision for a healthy pregnancy and for the child’s intellectual development for years to come.

A recent report on NPR’s All Things Considered details three separate studies published in the Journal of Environmental Health Perspectives. The studies reveal that pesticides affect a child’s IQ while in the womb. Children of mothers, who tested positive for pesticides, were performing at a lower level by the time they reached school age.

While the report suggests washing fruits and vegetables, eating organic is definitely the best way to avoid pesticides in food. Do we need further evidence for removing all pesticides and chemicals from our food supply?