(Taking from Nordic Lab's Blog) It looks as if what makes 'Bee Bread' different to other Bee' products, such as Pollen, Propolis and Royal Jelly, is that it is fermented in an oxygen-free environment created by the bees in cells in order to preserve it; rather like making Sauerkraut. The fermentation process involves Lactobacillus bacteria, the 'good' bacteria we need in our gut. This is especially important in FM as we're often short of good gut bacteria. You will probably get as much benefit from taking a good pro-biotic (with a pre-biotic, such as Inulin) if you don't already take one. This will improve your ability to get the nutrients you need from your food - and improve your energy too.
Thank you for the question....... I learned something new in looking it up. Thank you for 'energising' me into doing that.
Thanks for this, unfortunately I find reading a chore though I have been doing a lot of it since being diagnosed with Fibromyalgia(also recently completed a Pain Management Programme), living with Hyper Mobility Syndrome, Asthma, Heart Murmur so I do tend to research things before purchasing(or I ask my wonderful husband to research things for me, he understands all sorts of gobbledegook which tends to fry my brain). Seems like you are one of those amazing people too. I felt this was a good platform to find out if beneficial to Fibro. sufferers. Thanks for the suggestion of Inulin.
Well done in being a good student, every day is a school day and I am thankful that even in these uncertain times; we are all still able to learn daily.
I have been taking Bee's Propolis for many years because it works as an antibiotic for me, helping me fight off mutiple tooth/gum and throat/chest infections. I would recommend it but you need to be sure you don't suffer from an allergy to tree pollen.... and how are you supposed to know about that?
In order to boost the strength and diversity of my gut flora (I love the little beasties now I know how hard they work to look after me!) I've started making Kefir and my first batch of Sauerkraut is fermenting gently in the garage. Both are an acquired taste and the Sauerkraut was hard (painful) work. The Kefir grains came by post and are growing like mad! If I stay in lock-in much longer, they're going to be taking over the kitchen.......
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