Serving size: 1 teaspoon
Storage instructions: Store in a dry, cool and dark place.
When the bees bring pollen back to the hive, they put it into the comb cells. After the cell is filled up to 2/3 with pollen, the rest is filled with honey and finally sealed with wax. Then anaerobic conditions appear. Anaerobic bacteria in synergy with a large variety of microbes, innumerate strains of yeast and different beneficial molds begin their work.
Complex chemical structures are broken into simple bonds, for example, proteins are broken into amino acids (in this way a lot of lactic acid and vitamin K is formed). While fermenting the pollen’s inner container cell is broken down into substances that are easier to absorb. The lactic acid also can then be converted to glucose in the body, which is the main source of energy used throughout the body.
After three months of fermentation the sweet and sour tasting bee bread is ready. The bee bread granules are taken out of the comb cells in late autumn when the honey harvesting season ends up and bees start getting ready for winter. The granules stay fresh for 2.5 years if stored in a dry, cool and dark place.
Bee bread has a large variety of minerals and has high quantities of iron, cobalt, phosphorus, calcium. It is one of the richest natural foods containing selenium. Bee bread is also an excellent source of potassium and B-group vitamins. Amino acids, which are predigested for easy assimilation in the ratio that the human body needs, constitute about 15% of the dry substance in bee bread.