I don't even know how it's possible... But this book (on fermentation) has THE BEST EXPLANATIONS of honey (mead), pollen, propolis, royal jelly, wax, bee venom...as far as what it is and it's properties, how the bees make it... The most in depth information over all the books on my shelves (about bees!)... which is many!!! and in 40 pages - one chapter. This author believes that MEAD is the oldest fermented brew. Sacred and Herbal Healing Beers by Stephen Herrod Buhner.
here's a little ditty about royal jelly....
"Whereas honey, propolis, and bee pollen all differ from location to location and country to country, no differences have been found in the royal jelly produced by bee throughout the world. Moisture content is about 66%, protein 12.5%, fat 5.5%, carbohydrate 12.5% and 4.5% of the content of royal jelly has not been identified. Due to the high moisture and nutritive content of royal jelly, it should be an excellent medium for bacterial growth, but it is not - neither in the hive nor out. One compound of royal jelly that might explain this is 10-hydroxy-2-deconoic acid, which possesses strong antibacterial and antifungal activity and makes up 2 to 3 percent of royal jelly....."
and it goes on and on.... basically the book is going down the road of YOU ARE WHAT YOU (EAT) DRINK...that the "VALUE" of substances in our food and drink come through and aid our health and immunity.
here's a little ditty about royal jelly....
"Whereas honey, propolis, and bee pollen all differ from location to location and country to country, no differences have been found in the royal jelly produced by bee throughout the world. Moisture content is about 66%, protein 12.5%, fat 5.5%, carbohydrate 12.5% and 4.5% of the content of royal jelly has not been identified. Due to the high moisture and nutritive content of royal jelly, it should be an excellent medium for bacterial growth, but it is not - neither in the hive nor out. One compound of royal jelly that might explain this is 10-hydroxy-2-deconoic acid, which possesses strong antibacterial and antifungal activity and makes up 2 to 3 percent of royal jelly....."
and it goes on and on.... basically the book is going down the road of YOU ARE WHAT YOU (EAT) DRINK...that the "VALUE" of substances in our food and drink come through and aid our health and immunity.
No comments:
Post a Comment