Bee bread organic 50g

The superfood bee bread is very strengthening and immune-boosting. But what is behind this name?

Bee bread is pollen, but processed. The raw material for bee bread is pollen collected by bees, which they process, preserve and store in their cells for their own nutrition. When collecting pollen and forming honeycombs, bees add enzymes from nectar and saliva to it, which promote the fermentation of the mass, while enriching it with carbohydrates and vitamins D, E, K, which are not found in pollen. Such transformations form bee bread, which is easy for both the bee and the human body to use. Bee bread is recommended for use in cases of chronic hepatitis, prostatitis, adenoma, colitis, enterocolitis, chronic constipation, it also helps diabetics, bee bread reduces the amount of cholesterol in the plasma.

Bee bread contains approximately 240 biologically active compounds, including the following.
Vitamins: B vitamins, carotenes, vitamins E, D, K and C.
Minerals: iron, phosphorus, calcium, selenium, potassium, magnesium and other minerals in smaller quantities.
Amino acids, including all essential amino acids.
Antioxidants: phenols, flavonoids, phytosterols, etc.
Enzymes and coenzymes: amylase, phosphatase, cozymase, etc.

Approximate* nutritional value

*Nutritional value depends on pollen type, quantity and other factors.

100 grams of bee bread contains
Energy value – 400 kcal (per tablespoon – 40 kcal)
Humidity – 24%
Protein – 23%
Sugars – 40%
Fat – 4%
Fiber – 10%

What is bee bread? Fermented pollen, or pollen that has undergone lactic acid fermentation. Fermented products are known to be very healthy. For example, sauerkraut is also fermented. Bee bread is absorbed by the human body more fully than pollen, because the fermentation process breaks down the pollen shells, which gastric juice cannot break down.

Approximate nutritional value:

*Nutritional value depends on pollen type, quantity and other factors.

Where is it obtained? How is it made? It is provided by bees, but manual labor is also invested in getting it to the store shelves, namely - the cells with bee bread are frozen in a freezer, then the bee bread is separated - shaken out of the cells, followed by sorting by hand - picking out the small pieces.

Unlike pollen, which the human body cannot fully process to use the beneficial substances it contains, bee bread is better absorbed. The explanation is that when preparing food supplies, bees preserve pollen in a unique way: they fill the cell with pollen, press it tightly with their heads and put a cap of honey on top. Under the influence of enzymes and bacteria, lactic acid begins to form in the filling, which acts as a preservative and also changes the structure of the pollen, making it easier for both the bees and the human body to absorb.

Usage: 4g for children, 1-2 teaspoons for adults after breakfast. On average, a 3-week course. Bee products can be allergic, for example, if you are allergic to pollen, then bee bread can contribute to it. Beekeepers and enthusiasts of honey products recommend using bee bread in autumn, winter and spring, when the body is more susceptible to viral and bacterial attacks, when it is colder, there are fewer fresh local products in the diet and there is a lack of sunlight.

Clover Honey and Bee Bread Cake with Fresh Berries

Ingredients

Brown honey mass:

· 70g Bee bread

· 120g Almond flour or ground almonds

· 150g Dates

· 1 tbsp. Mild clover honey

Pinch of Sea salt

· 1 tsp. Cinnamon

Light cream mass:

· 250g cashews (soaked overnight)

· 2 pcs Bananas

· 3pcs Lime zest and juice

· 120g Coconut oil

· 1 tbsp. Clover honey

Top layer and decoration:

· 120g fresh or frozen raspberries

· 30g coconut oil

Fresh berries

· Pollen

· Clover Honey and Bee Bread Cake with Fresh Berries (fresh food method, without using flour, eggs, sugar and dairy products)

· Line a cake tin with baking paper, diameter 18-20cm.

· Place the ingredients for the honey mass in a blender and blend until a homogeneous mass is obtained. Divide into two parts and with the help of a mold, create round layers of the same size and thickness. Place the base layer and smooth out. Blend the white cream ingredients until a homogeneous mass is obtained. Leave 3 tablespoons of the mass in the blender for the raspberry cream mass. Spread half of the cream on the brown honey mass, smooth out. Place in the freezer for 15 minutes. Place the other brown honey mass and gently smooth out. Pour in the other half of the white cream and again in the freezer for 15 minutes. In the meantime, prepare the raspberry cream: Add raspberries and 30g of coconut oil to the remaining white cream mass, blend and pour over the white layer. The cake sets in the cold. It can be kept in the freezer if you are preparing it for a longer time before serving or if you need it to set quickly, for at least 2 hours in the freezer and 1 hour in the refrigerator. Or in the refrigerator for at least 4 hours. Remove from the mold and decorate with fresh berries and pollen before serving.

Source for the recipe: https://www.gardezi.lv/receptes/latvijas-gardakas-kukas/abolina-medus-un-bisu-maizes-kuka-ar-svaigam-ogam-1346

The advantage is that your desired quantity of goods starts from 50g, but if you want a larger dose, you will receive it in 1 package instead of 10 pcs. of 50g.