Freshly harvested bee pollen is deposited in honeycomb cells, compacted with the head (thus creating anaerobic fermentation conditions), adding honey and enzymes from salivary secretions from bees. Under the conditions of temperature and humidity of the hive, a lactic fermentation takes place and bee bread will result. The bees will use it to feed the larvae.

Fresh bee bread is a probiotic food, rich in lactic ferments, in terms of nutrition and antibiotic properties is much more valuable than pollen.

Curatively bee bread is more active than dry bee bread. Fresh bee bread retains its antibiotic properties for 17 years, if kept in proper hygienic conditions, temperature 0 degrees C and protected from light.

Bee bread as it is also called has a hepatoparative, immunostimulatory role and by consuming it we get very good results in diseases of the digestive tract (stomach, liver).

Bee bread treatments are done individually on the patient depending on the stage of the disease.

There are case studies that cure with bee bread that gives results in treating the liver virus.