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Seeds for Change Wellness
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Bee Pollen Facts
Bee Pollen Facts
Author: Frances Albrecht, M.S., C.N. Source
Bee pollen enhances the metabolism by creating endless chain reactions
throughout the entire system. The essential minerals and other natural elements in
bee pollen act as catalysts, and are responsible for the assimilation of that portion of
foods which would normally have been eliminated without yielding the energy,
essential nutrients and other benefits (which usually occurs on a regular basis with
most adulterated foods).
• Bee Pollen is one of the richest natural foods ever discovered, and the incredible
nutritional and medicinal value of pollen has been known for thousands of years
.
• Bee pollen grains contain the male germ cells that are produced by all flowering
plant species. It plays an essential role in the fertilization and propagation of these
plants
.
• One teaspoonful of bee pollen contains approximately 1,200 pellets or 2.5 billion
grains, each of which has the capacity to supply those factors that are necessary in
order to fertilize and reproduce the particular plant species that it represents (such
as a fruit, grain, flower, or tree). Pollen is composed of myriads of microspores that
are produced in the anthers of flowers and in the cones of conifers. Each grain
measures approximately .002 inches in diameter and each bee-collected pellet
contains approximately two million grains of pollen.
• Bees are extremely discriminate about selecting the best pollen from the millions of
grains that are present. Of these, only two types are found, namely, anemophile
pollen grains (which are not collected by bees, and produce allergic reactions) and
entomophile pollen grains (which are collected by bees, and possess greater
nutrient content). It is apparent that the bees only select those grains of pollen that
are rich in all the nutrients, especially nitrogenous materials. The bees mix the
pollen grains with a sticky substance that is secreted from their stomachs, which
allows the pollen to adhere to their rear legs in "pollen baskets" in order to safely
transport it to their hives.
• Bee pollen contains the richest known source of vitamins, minerals, proteins, amino
acids, hormones, enzymes and fats, as well as significant quantities of natural
antibiotics. Most of the known vitamins in pollen exist in perfect proportion, which
further enhances their value.
• The protein content of bee pollen (including certain peptones and gloculins)
ranges from 10 to 35 percent (according to its plant origin). Forty to fifty percent of
this may be in the form of free amino acids. All pollens contain the exact same
number of 22 amino acids, yet different species produce varying amounts. The
amino acids found in whole dry pollen fluctuate between 10 and 13 percent (26.88%
protein or albuminous substances). This equals from 5 to 7 times the amino acid
content found in equal weights of beef, milk, eggs or cheese.
• Bee pollen contains from 10 to 15 percent natural sugars, including fructose,
glucose, pentose, raffinose, stachyose and sucrose. These are essentially the same
simple natural sugars that are found in honey, and which exist in easily-digested
chains and bonds. Many are converted to a predigested form by the enzymatic
action of the bee's salivary glands.
• The highly-resistant exterior wall membranes of bee pollen are composed of
sporonine and cellulose. Until recently, this complex carbohydrate was unextractable
from pollen and was the major cause of low bioavailability and rare allergic reactions
to bee pollen which some people experienced.
• Bee pollen also contains lecithin, amines, nuclein, guanine, xanthine,
hypoxanthine, vernine, waxes, gums, resins, hydrocarbons (0.57%), sterols (0.6%),
polypeptides, DNA, ribose, desoxyribose, hexuronic acid, vegetable oils (5%
average) and various growth factors.
• Certain enzymes are also present in bee pollen, and are the essential biological
catalysts during the digestive process (bee pollen also aids in the proper digestion
of other foods). The enzymes found in bee pollen include amylase, catalase,
cozymase, cytochrome, dehydrogenase, diaphorase, diastase, lactic acids, pectase
and phosphatase.
• The water content of fresh bee pollen ranges from 3 to 20 percent. This water
content must be carefully removed by proper dehydration methods (desiccation) in
order to retain its fragile elements, as well as to preserve the total integrity of its
properties.
• Bee pollen also contains active antibiotic substances that immediately destroy
harmful pathogenic bacteria upon contact.
• Bee pollen usually contains nectar and saliva. When mixed with honey, this pollen
may be stored in comb cells where it undergoes a lactic acid fermentation process in
order to produce "bee bread" (which contains high levels of vitamin E and K).
• Bee pollen is superior to both honey and royal jelly, and possesses a similar (but
more stable) composition to that of royal jelly. The overall stability of bee pollen is
more advantageous when used in dietetics, as well as an effective form of skin care
during corrective dermatology. Since pollen contains fatty acids, this may account
for its favorable effect upon the skin and dermal tissues. The anti-fungal action in
human perspiration is due to the presence of certain fatty acids such as caprylic,
propionic and undecyclenic acids.
• Many of the active ingredients in bee pollen consist of substances (such as
hormones) that accelerate plant growth.
• Experiments by French doctors have revealed that pollen contains both natural
antibiotic properties and significant growth factors.
• Bee pollen provides those chemical substances from which are used to create
glands, muscles, hair and vital organs. In addition, it also furnishes those essential
materials that are necessary for the repair of any worn-out cells or tissues.
Author: Frances Albrecht, M.S., C.N. Source
Bee pollen enhances the metabolism by creating endless chain reactions
throughout the entire system. The essential minerals and other natural elements in
bee pollen act as catalysts, and are responsible for the assimilation of that portion of
foods which would normally have been eliminated without yielding the energy,
essential nutrients and other benefits (which usually occurs on a regular basis with
most adulterated foods).
• Bee Pollen is one of the richest natural foods ever discovered, and the incredible
nutritional and medicinal value of pollen has been known for thousands of years
.
• Bee pollen grains contain the male germ cells that are produced by all flowering
plant species. It plays an essential role in the fertilization and propagation of these
plants
.
• One teaspoonful of bee pollen contains approximately 1,200 pellets or 2.5 billion
grains, each of which has the capacity to supply those factors that are necessary in
order to fertilize and reproduce the particular plant species that it represents (such
as a fruit, grain, flower, or tree). Pollen is composed of myriads of microspores that
are produced in the anthers of flowers and in the cones of conifers. Each grain
measures approximately .002 inches in diameter and each bee-collected pellet
contains approximately two million grains of pollen.
• Bees are extremely discriminate about selecting the best pollen from the millions of
grains that are present. Of these, only two types are found, namely, anemophile
pollen grains (which are not collected by bees, and produce allergic reactions) and
entomophile pollen grains (which are collected by bees, and possess greater
nutrient content). It is apparent that the bees only select those grains of pollen that
are rich in all the nutrients, especially nitrogenous materials. The bees mix the
pollen grains with a sticky substance that is secreted from their stomachs, which
allows the pollen to adhere to their rear legs in "pollen baskets" in order to safely
transport it to their hives.
• Bee pollen contains the richest known source of vitamins, minerals, proteins, amino
acids, hormones, enzymes and fats, as well as significant quantities of natural
antibiotics. Most of the known vitamins in pollen exist in perfect proportion, which
further enhances their value.
• The protein content of bee pollen (including certain peptones and gloculins)
ranges from 10 to 35 percent (according to its plant origin). Forty to fifty percent of
this may be in the form of free amino acids. All pollens contain the exact same
number of 22 amino acids, yet different species produce varying amounts. The
amino acids found in whole dry pollen fluctuate between 10 and 13 percent (26.88%
protein or albuminous substances). This equals from 5 to 7 times the amino acid
content found in equal weights of beef, milk, eggs or cheese.
• Bee pollen contains from 10 to 15 percent natural sugars, including fructose,
glucose, pentose, raffinose, stachyose and sucrose. These are essentially the same
simple natural sugars that are found in honey, and which exist in easily-digested
chains and bonds. Many are converted to a predigested form by the enzymatic
action of the bee's salivary glands.
• The highly-resistant exterior wall membranes of bee pollen are composed of
sporonine and cellulose. Until recently, this complex carbohydrate was unextractable
from pollen and was the major cause of low bioavailability and rare allergic reactions
to bee pollen which some people experienced.
• Bee pollen also contains lecithin, amines, nuclein, guanine, xanthine,
hypoxanthine, vernine, waxes, gums, resins, hydrocarbons (0.57%), sterols (0.6%),
polypeptides, DNA, ribose, desoxyribose, hexuronic acid, vegetable oils (5%
average) and various growth factors.
• Certain enzymes are also present in bee pollen, and are the essential biological
catalysts during the digestive process (bee pollen also aids in the proper digestion
of other foods). The enzymes found in bee pollen include amylase, catalase,
cozymase, cytochrome, dehydrogenase, diaphorase, diastase, lactic acids, pectase
and phosphatase.
• The water content of fresh bee pollen ranges from 3 to 20 percent. This water
content must be carefully removed by proper dehydration methods (desiccation) in
order to retain its fragile elements, as well as to preserve the total integrity of its
properties.
• Bee pollen also contains active antibiotic substances that immediately destroy
harmful pathogenic bacteria upon contact.
• Bee pollen usually contains nectar and saliva. When mixed with honey, this pollen
may be stored in comb cells where it undergoes a lactic acid fermentation process in
order to produce "bee bread" (which contains high levels of vitamin E and K).
• Bee pollen is superior to both honey and royal jelly, and possesses a similar (but
more stable) composition to that of royal jelly. The overall stability of bee pollen is
more advantageous when used in dietetics, as well as an effective form of skin care
during corrective dermatology. Since pollen contains fatty acids, this may account
for its favorable effect upon the skin and dermal tissues. The anti-fungal action in
human perspiration is due to the presence of certain fatty acids such as caprylic,
propionic and undecyclenic acids.
• Many of the active ingredients in bee pollen consist of substances (such as
hormones) that accelerate plant growth.
• Experiments by French doctors have revealed that pollen contains both natural
antibiotic properties and significant growth factors.
• Bee pollen provides those chemical substances from which are used to create
glands, muscles, hair and vital organs. In addition, it also furnishes those essential
materials that are necessary for the repair of any worn-out cells or tissues.