Children and the growing populace is what we see every day even in the disheartened country we dwell in. A child can introduce both the most excellent and most terrible in us yet it is entirely gratifying a lot of couples are striving to have children and most are doing well yet there are several who need additional enhancements, both young and more seasoned.

When we get older occasionally we really get hindered in the furrow. We perform in jobs we don’t have enthusiasm anymore and we feel the physical tension of not having enough exercise or nourishment. Most of the time the dietary insufficiency has a lot to do with conception and folic acid is typically suggested for women to support during the process of their pregnancy. For men they need this to increase their sperm count.

Supplements help develop fertility. Deficiency in nutrients or undernourishment is the basis of infertility, so better nourishment should be the starting point for treatment of several illnesses, as well as infertility. Royal Jelly is more than probably the leader of the group. These nutrient thick essences are secretion that comes from bees, and is utilized not just to produce a queen bee for reproduction, but also provide food for other bees for their optimal healthiness.

It is also essential to pharmaceutical companies, particularly those that specialize in the manufacturing of dietary supplements, in addition to companies that manufacture drugs that deal with fertility difficulties.

They are extremely rich in vitamins and minerals such as Vitamin E and a lot more. These nutrients are important in better physical condition and functioning of organs it is exceptionally simple to distinguish how it can facilitate to reduce infertility.

Regular intake of premium Royal Jelly has been proven to facilitate in regulating hormones. This makes it valuable to those persons that experience hormonal discrepancy, as it facilitates to give assistance to the endocrine system. It can furthermore help in dealing with other conflicts that are connected to hormonal imbalance, like polycystic ovarian disorder. Several investigations have proven that Royal Jelly has the tendency to imitate human estrogen, which can give assistance to those individuals that suffer from low estrogen quantity.

The unique properties of fresh Royal Jelly are now widely appreciated Children are in a sacred location before even born and we have to optimize our preferences. Our body or sanctuary is a location that necessitates being at its best as it houses our pleasure and delight. This moment spent in exploring for solutions should be done in a comfortable way with the help of a supplement like the Royal Jelly and it should be combined together with our patience and greater faith in Our God Almighty.

By Eddy Wai KK



A few months back, Jenny, one of my patients asked me to treat her for infertility. I began treating her twice each week with acupuncture. Then in August, I started treating her with bee stings. Her menstrual period stopped in September and her pulse indicated that she was pregnant. When I told her what I had observed, she denied being pregnant because she had taken two home tests with negative results. However, since her pulse indicated pregnancy, I advised her that I would treat her with acupuncture as if she were pregnant. She agreed to this.

A few weeks later an ultrasound confirmed that she was pregnant. We laughed so hard and were so excited by the news. At the time, she did not know her due date, but I almost fell over when she later told me the date because it was on my birthday, June 15.

It is my belief that bee venom treatments stimulate the adrenal glands which in turn stimulate all the other glands, including those that produce the hormones needed for conception.

Betty V. Yates, Licensed Acupuncturist
Bensenville, Illinois


I met Bensenville, Illinois acupuncturist and apitherapy practitioner Betty Yates in July of 2000. I had experienced unexplained infertility for about 10 months, and the gung-ho specialist that Jeremy, my husband of three years, and I had just consulted wanted to forge ahead into exploratory surgery and/or an intense drug regimen; for me, it was too much too soon.

I had read that acupuncture had helped some couples achieve their dream of parenthood, and this natural approach appealed to me in spite of my background in clinical medicine. When I met Betty, she mentioned that she hoped eventually to treat me with bee venom. It had helped her daughter, who had suffered endometriosis-related infertility for 18 years, to conceive and bear a robust son. It sounded scary, but by comparison, the heartbreak and frustration of continued monthly failure would have been much more painful.

Betty treated me with acupuncture twice weekly and put me on a strict blood-type-specific diet and herbs to cleanse my system. In August, she stung my legs and lower abdomen a number of times. After a few sessions, I had a reaction to the venom and discontinued it, but kept on with the acupuncture.

In mid-September, Jeremy and I consulted a new reproductive endocrinologist who formulated a less aggressive treatment plan for me. However, we could not begin treatments until my menstrual period started. For some reason it was AWOL; the doctor said that the bee venom still circulating in my system had probably derailed ovulation. Two negative home pregnancy tests later, I took a dose of the hormone Provera to jump-start my period, but it never came. In mid-October I underwent an ultrasound examination to find out why my period was so late and got the biggest and most wonderful shock of my life -I was already 5 1/2 weeks pregnant!

I am now at 15 weeks and enjoying a healthy pregnancy; I sailed through my first trimester with very little morning sickness or discomfort.

My personal theory about this is that the outer membrane of my ova had become hardened, and the bee venom made the membrane more permeable to sperm. We don’t know for sure, but the bee venom may well have done the job for us. I would certainly try it again if I had similar problems in the future!

Jenny Kosegi

Baby Elizabeth was born on June 8, 2001.


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3.12.8 Pills and capsules
The best profit margin for selling pollen appears to be in selling it pill form. As mentioned earlier, the value of 1 kg of pollen pills or capsules can reach US$900 as compared to US$1 11-30 for 1 kg of dried pollen in the same stores. This enormous price margin cannot be achieved everywhere, but reflects a consumer attitude that exists in some countries.
In order to process pollen into pills a simple machine is necessary, which even second hand may cost a few thousand dollars. A paste of pollen and honey is prepared for pressing. No additives are necessary but gum arabic or a little pulverized wax can be incorporated. Coating the pills with wax render them non-allergenic, i.e. preventing contact with mucous membranes. If no pill press is available, more gum arabic or other gel and wax mixtures should then be used so that pills can be formed individually (see also 5.16.5).

For small enterprises, a more economical and feasible way of marketing dried pollen pellets for human consumption is by encapsulation. Gelatine capsules of 0 or 00 size are filled with the dried pollen. If the filling is conducted carefully, little or no pollen should be left on the outside, where it could cause harm. Extra cleaning may be required and a warning about possible allergic reactions should be printed on the label.

There are small, manually operated capsule fillers available for just a few dollars. Medium-size machines, which can fill 500 to 1000 capsules per hour can be made by a precision workshop (see Figure 3.10 and Annex 2).

Bigger machines handling up to 10,000 capsules per hour are available for large scale production. Pollen can be encapsulated dry in its original pellet form, as a ground powder, a honey/pollen paste, or in combination with other products particularly honey (for longer preservation) but also with propolis and royal jelly.

Capsules should be stored in well sealed glass or plastic bottles. They should preferably be refrigerated and consumed within 180 days. Frozen storage and the use of higher proportions of honey or propolis will significantly prolong the useful storage life.


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3.12.6 Pollen supplements and substitutes in beekeeping
Haydak (1967) successfully tested a soybean flour, dried brewer’s yeast and dry skimmed milk mixture in the proportions of 3:1:1. As a pollen substitute fed to honeybee colonies during a period of shortage, the mixture stimulated early colony development and overcame pesticide damage. One kilogramme of this substitute should be mixed with 2 litres of a concentrated sugar syrup in order to make it attractive to the bees. The sugar syrup is mixed in proportions of 2 parts granulated sugar with 1 part of hot water. A few egg yolks can be added as well and the mixture should be left standing overnight. The final consistency should be such that the paste stays on top of the frames, preferably wrapped in wax paper to prevent it from drying out.

Pollen supplements can be mixed from dried bee-collected pollen and various types of sugar syrup. However, the nutritional value of pollen (as larval food) deteriorates with time and under certain storage conditions as described in section 3.8. A more detailed discussion on this subject can be found in Dietz (1975).

3.12.7 Cosmetics
The claims attributed to the cosmetic effects of pollen have not been proven nor do pollen-based products seem to outperform alternative non-allergenic products. Given the risk to a growing percentage of allergic customers, it is not possible to recommend use of pollen in commercial products. If one wants to include pollen in personal cosmetics, the pollen pellets should be well dried and carefully ground to a very fine powder. They are likely to remain slightly abrasive, but can be ground further. The powder is mixed without heating at 1 % or less into any preferred preparation. Some alcoholic extracts, appear to cause no allergic reactions. Unfortunately, nothing is known about their effectiveness. For recipes see Chapter 9.


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Cereal-fruit bar
The following two recipes (adapted from Dany, 1988) preserve all the nutritious values which might otherwise be destroyed through heating in the previous preparations. The baking described in the granola and candy bar recipes is replaced by drying at temperatures of 40 to 45 0C. This also facilitates processing for those who do not have access to baking stoves.

The oats used here can be replaced by one or a mixture of other grains. They should however be rolled into flakes. The pollen extract (3.12.1) mentioned here, can also be powdered, bee-collected pollen or the fermented manmade beebread mentioned in section 3.12.2.

Basic Ingredients (in parts by volume):
4 Rolled oats
1 Boiled water or fruit juice
0.2 Vegetable oil or fat
0.2 Dry yeast (brewers yeast, bakers yeast or other)
0.6-1.2 Pollen extract
q.s. Salt

The following ingredients (by piece per 50 g. of oats) can be mixed according to taste and availability:
2 Figs Or 1 tablesp Chopped chocolate
½ Banana 4 Dried apricots
½ Apple ½ Apple
2 teasp Ground almonds 1 tablesp Soybeans (toasted or boiled)
1 tablesp Sunflower seeds 1
1 tablesp Raisins 1 tablesp Raisins
5 Dates 1 tablesp Chopped nuts

A small amount of honey can be added for sweetening.
For a more unusual flavour the following is recommended:
50 g Rolled oats
30 g Fresh pureed tomatoes
1-2 tblsp Pollen extract
½ A pureed green pepper
½ Finely chopped onion
1 Clove of garlic
s.q. Small quantities of herbal spices: estragon, thyme, rosemary, marjoram, oregano or chili pepper (according to taste)

The pollen extract is dissolved in the water or fruit juice and the liquid poured over the rolled grains. Stir and leave for a while to allow absorption of the liquid, then add the other ingredients, mix and knead well and if necessary add a little water.
Spread the dough to dry on an oiled slab, board or sheet, to a thickness of 1 cm or less. Wax paper or a food grade plastic foil may also be used instead of the oiled slab. The thinner the dough is spread, the better the drying. Precut the dough into bars with a knife

Slow drying at low temperatures is recommended. In a warm room, in an opened solar drier or in the direct sun, the mixture should be covered with a cloth to exclude flies, bees, dust and other contaminations. In an oven, the temperature should not exceed 50 0C with a door left partly open.
The fruit and nut mixtures will keep for a couple of weeks but the vegetable mixture should be consumed as soon as possible. Individual bars can be wrapped in waxed paper or plastic foil approved for food use.


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3.12.5 Candy bars
There are many ways of preparing candy bars with nuts, chocolate, grains, popcorn and puffed rice to which pollen or even larvae can be added For replacing part of the sugars with honey in any recipe see the recipe section in Chapter 2.

The following is a general recipe from the same source as the granola and can be modified substantially for different flavours, textures etc.
Ingredients (in parts by volume):
3 Honey
4 Butter
0.3 Water
4 to 6 Slivered almonds (or other nuts, larvae or pollen)
3 Melted semisweet chocolate
1 Finely chopped nuts, larvae, pollen or raisins

Sliver or break large nuts such as almonds, hazelnuts and brazil nuts but, peanuts, for example, can be left whole. If a roasted nut flavour is preferred, add the nuts at the beginning to the honey, butter and water mix. If not, spread them on a buttered slab or pan and pour the cooked syrup over them.

Heat the honey, butter and water in a heavy skillet. Cook rapidly and stir constantly for about 10 minutes or until the mixture reaches the hard-crack stage (1500C). Add the nuts and larvae quickly and pour into a buttered pan or slab or pour the syrup over the nuts on a buttered slab. When almost cool, sprinkle with pollen powder (or crushed pollen pellets) and brush with the melted chocolate. Before the chocolate hardens, dust with the finely chopped nuts, larvae or pollen. After cooling, break into pieces and wrap individually.

In order to form even-sized bars or round shapes, pour the syrup into buttered moulds. Before completely cooled, these bars can be dipped in melted chocolate and sprinkled with any of the above materials for decoration. For special care with chocolate coatings, see also recipes in Chapter 2.

Many regions have their own special and preferred sweets and candy bars. Pollen can be incorporated into many of these recipes. Such incorporations should take place towards the end of processing, and the first cooling phase, in order to preserve as much as possible of the subtle characteristics and benefits of the pollen.