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The Incredible Honey Bee
Pollen Facts
Bee Pollen - Nature's Most Perfect Food!

What Is Bee Pollen? In its original state, pollen is a fine powder composed of thousands of microscopic particles which are discharged from the anther of a flower, and is the male element of the plant which fertilizes like plants. There are two kinds of pollen: anemophile ("friend of the wind"), and entomophile ("friend of the insect"). The former, which causes allergic reactions such as hay fever, is dispersed by the air. The latter, which is the subject of this information, is gathered by the honeybee, whose travels from flower to flower make possible the reproduction of more than 80% of the world's grains, fruits, vegetables and legumes. When pollen is collected for human consumption, "pollen traps" are placed on the hive. These traps remove the pollen granules from the leg of the bee and allow it to fall down into a tray for removal by the beekeeper. The bee pollen is then sifted to remove any foreign matter that is frequently found in the hive, such as, wings and legs. After removing the non pollen particles by fan, the pollen is dried and frozen and ready for resale.
Nutritional Benefits of Pollen - A supply of bee pollen is like holding a whole health food store in the palm of your hand. With the addition of roughage and water, the human body can survive on honeybee pollen alone. This is because it is the only food which contains, in perfect balance, all 22 known essential nutritional elements which humans require to achieve and maintain optimum vitality. Refer to the bottom of this page for an analysis of the average bee pollen content. Bee pollen may be eaten by the teaspoonful as a food supplement, 1-2 teaspoonfuls daily. Stir it into yogurt, honey, or applesauce. Sprinkle it on your salad or cereal or take it straight with water or fruit juice. Do not heat the pollen, however, since doing so will destroy many of the nutrients it contains. If you are a new pollen consumer, start off with small doses (4-6 pellets) to gauge how your body's system will accept pollen. Doing so will help minimize a reaction to the natural substance. Like any food, there is a small chance of an allergic reaction to the pollen, if there is no reaction within 5 minutes, continue with larger doses.
Allergy Relief - In some cases, consuming bee pollen collected from your immediate area has alleviated allergy symptoms. Pollen will vary from region to region because the blooms vary. In treating allergies, pollen from your immediate area will be more beneficial than bee pollen from another region. In many cases it is not possible to get pollen from your immediate region, in which case bee pollen from other regions is still beneficial, especially for the protein and the nutritional value.
Other Information - It is recommended that you store your pollen in a dark, cool place, preferably the refrigerator or freezer. Pollen is a "food" that can spoil after a period of time at room temperature. Freezing the pollen will keep it fresh and at full strength for up to 2 years. Each ounce (2 tablespoons) of bee pollen contains just 28 calories. 1 pound of bee pollen contains approximately 31 tablespoons.
Bee Pollen Analysis - (The following table provides an analysis of the average bee pollen content.) 

VITAMINS                         MINERALS

1. Provitamin A                          17. Calcium

2. B1 Thiamine                            18. Phosphorous

3. B2 Riboflavin                        19.   Potassium

4. Niacin                                                              20.  Sulphur

5. B6 Pyridoxine                         21. Sodium

6. Pantothenic Acid                   22.  Chlorine

7. Biotin                                           23. Magnesium

8.B12 (cyanocobalamin)           24.  Iron

9. Folic Acid                               25. Manganese

10. Choline                                   26. Copper

11.  Inositol                                      27. Iodine               

12. Vitamin C                             28. Zinc                     

13. Vitamin D                             29. Silicon               

14. Vitamin  E                             30.  Molybdenum

15. Vitamin K                              31.  Boron                 

16. Rutin                                                              32. Titaniun


ENZYMES/                  PROTEIN/AMINO


33. Amylase                                  51. Isoleucine

34. Diastase                                 52. Leucine

35. Saccharase                           53. Lysine

36. Pectase                                   54. Methionine     

37. Phosphatase                        55. Phenylalanine

38. Catalase                                56. Threonine

39. Disphorase                          57. Tryptophan

40. Cozymase                             58. Valine

41. Cytochrome systems       59. Histidine

42. 24 Ixudiredyctases        60. Arginine

43.  21 Transferases                 61. Cystine

44. 33 Hydrolases                   62. Tyrosine

45. 11 Lyases                                63. Alanine

46. 5 Isomerases                        64. Asparatic Acid

47. Pepsin                                     65. Glutamic Acid

48. Trypsin                                         66.Hydroxyproline

49. Lactic dehydrogenase            67.Proline

50. Succinic dehydrogenase      68. Serine

69. Nucleic acids                       83. Hypoxalthine

70. Flavonoids                              84. Nuclein

71. Phenolic acids                      85. Amines

72. Tarpenes                                  86. Lecithin

73. Nucleosides                           87. Xanthophylls

74. Auxins                                      88. Crocetin

75. Fructose                                   89. Zeaxanthin

76. Glucose                                    90. Lycopene

77. Brassins                                    91. Hexodecanal

78. Gibberellins                          92. Monoglycerides

79. Kinins                                       93. Diglycerides

80. Vernine                                    94. Triglycerides

81. Guanine                                    95. Pentosans

82. Xanthine                                 96. Alpha-amino-  

                                                                           Buty ric-acid                                 

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