Beebread is made with around 25% nectar & 70% pollen. The bees inoculate the mix with a broad range of natural probiotic bacteria and yeasts which kickstart the essential act of fermentation. The bees tightly pack pollen into the comb-cells and intermix it with these other ingredients in order to kickstart this extraordinary process. As the lactic fermentation process develops, the pollen walls are broken down. Bee Bread is also known as Ambrosia (food of the Gods) or Perga and a has been used and revered for millenia. The most significant change post fermentation concerns the availability of proteins. Not only has the protein quality improved – i.e. protein bioavailability is significantly enhanced, but many proteins have been predigested "in process" into their constituent amino acids making absorption significantly easier. Inside bee bread many vitamins have also increased in value and Vitamin K is actually present for the first time. Both antioxidant concentrations and enzyme levels are also significantly elevated. What is more, much of the potent nutrient reserves in “hibernation” within the pollen are now plentifully available, this is especially true of minerals such as zinc, magnesium and silica, which are often bound tightly within the cellulose portion of the pollen. Thanks to the predigestion process, and the addition of honey, bee bread is a potent, energy-rich food. Even the lactic acid created by the probiotic bacteria during fermentation is converted into glucose within our bodies. A further, and equally important advantage of bee bread is that it vastly prolongs the lifespan of pollen. Scientists have understood for some time that worker bees who have just emerged from the comb must eat bee bread (not pollen) so that their glands produce food for the queen and developing brood. Bee Scientists suspect that bee bread must have a higher nutritional value than honey. Even as bees collect the pollen, they begin to work on the recipe. They add secretions from special glands, as well as beneficial microorganisms that produce enzymes which release a number of important nutrients from the pollen. Other microbes are added to produce antibiotics and fatty acids to prevent spoilage. At the same time, unwanted microbes are removed by the process, and the bees add honey or nectar to the bread to get it to stick together. The bees’ recipe for bee bread involves a highly sophisticated knowledge of microbiology, nutritional chemistry and biochemistry in general.