Tag: Honeybees

Archaeological findings have revealed that honey samples discovered in ancient Egyptian tombs, dating back thousands of years, were still edible. This incredible longevity hints at the complex science behind what is honey literally: a concentrated, super-saturated sugar solution meticulously produced by bees through a process of collection, transformation, and dehydration.

Over 90% of the world's royal jelly is produced by China, yet the secret to its creation lies within the hive itself. This unique substance absolutely comes from bees, specifically from the glands of young worker bees, playing a pivotal role in the life of a queen bee.

Royal jelly, a milky white secretion from worker bees, dramatically influences the fate of honeybee larvae. While all larvae receive it initially, only queen bee larvae are continuously fed royal jelly, allowing them to develop into large, fertile queens that can live for years. This nutritional difference, first observed in the hive, has also led to its harvest and use by humans for centuries.

While often confused due to its name, a traditional remedy known as 'bee dana' is actually quince seed (Pyrus cydonia), a powerful herb used for human health, not for feeding honeybees. This guide will clear up the misconception, explaining how to use bee dana and detailing the correct feeding methods for a healthy beehive.

According to scientific reviews, bee pollen contains an average of over 50% carbohydrates, a composition that can vary significantly depending on its floral origin. This raises the common question: is bee pollen high in sugar? The answer is nuanced, as much of its carbohydrate content consists of simple sugars like fructose and glucose, which are added by bees during collection.

Recent studies highlight that bee bread's fermentation boosts its nutritional value, making it more digestible than raw bee pollen. This has fueled interest in bee bread, also known as ambrosia. The question remains: is bee bread really healthy?