Bee pollen is not the pollen of flowers per se. It is processed by the glandular secretions of the bees and that makes the difference. After all, what makes all the products of the beehive valuable is the bee enzymes with which the are enriched.
As archaeological finds suggest, the inhabitants of ancient China, Persia and Egypt used pollen as food, but the fact that it was almost impossible to collect it until recently did not allow its nutritional value to become widely known.
About 60 years ago, Swedish biologist and beekeeper Gosta Carlsson invented the bee pollen trap and after research he conducted on a group of Russian beekeepers who used to
“ma.beez” prefers fresh pollen grains, the raw product of the hive, which is frozen immediately. In this way, its nutritional value is ensured.
Pollen of a wide range of colours indicates a variety of plant sources and therefore more nutrients.
For best absorption dissolve it in fruit juice or water with honey and/or lemon juice.
It is best to buy bee pollen from producers who you trust and know that they collect it from colonies which, at least during the collection period, are kept away from pesticides.
Mixed with the glandular secretions of bees, bee pollen contains
- 20 amino acids,
- 13 vitamins – including B vitamins and carotenes (precursors of vitamin A and “liquidators” of free radicals),
- nicotinic acid (nicotinamide),
- ascorbic acid (vitamin C),
- retinol (vitamin A),
- tocopherols (vitamin E),
- 28 metal and inorganic elements (with remarkably high levels of iron, zinc, manganese, copper and potassium, calcium and magnesium),
- as well as over 5000 enzymes and coenzymes.
However, if you are going to eat pollen – and propolis – for the first time, it is good to start with small quantities in order to exclude the rare case of allergy to the products of the hive.
One can find bee pollen in the form of supplements available in capsules, tablets, granules, powder or liquid.