Bee, The Main Pollinator
The bee is considered one of the most valuable organisms in the ecosystem,
as it is the most important pollinator of plants in nature. Bees visit flowers to collect nectar and pollen and at the same time
pollinate and contribute to the pollination of thousands of different plants. The benefit to man from the bee, due to pollination,
is incalculable and far exceeds the value of the honey and wax produced by the bee.
Pollination is the transfer of pollen from the anthers of one flower,
to the stigma of the hyperseed of another flower,
in order to effect the pollination and reproduction of the plant.
What is the role of the bee in plant pollination?
Without the bee, the flower of the cucumber, melon and almond tree and so many other plants would never transform into a cucumber, melon and almond respectively. The pollination of the flower to become a fruit, that is, pollination, could not have taken place without the intervention of the bee in several plants whose fruits are food products for humans. Given the role of pollination in the food chain, a reduction in crops would mean a corresponding reduction in livestock production. It is certain that without bees, in the end, the food that would reach our plates would be much more limited in terms of food species and much less in terms of quantity.
What if bees disappear from nature?
Since the early 1990s, bee populations have been declining rapidly in both Europe and North America, and this phenomenon continues to this day. If bees become extinct, important plant crops that are staple food for humans will also begin to disappear. In addition to the nutritional consequences for humans and the inevitable burden on their health, the disappearance of bees will also have a devastating effect on the economy. According to expert estimates, the economic value of bee pollination, at a global level, is valued at over EUR 250 billion per year.
Pollination is the most valuable asset that bees provide to humans and the environment!!!!
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– The bee makes 4 million foraging trips a year !!!!
– On each trip, each bee visits an average of 100 flowers !!!!
– The bee contributes to 80% of the pollination of crops done by insects !!!
– The bee contributes to the pollination of 70% – 75% of all crops !!!
– If the bee becomes extinct there will be 60% less plants all over the world !!!
– 1/3 of the EU’s food is based on plants pollinated by the bee !!!
– 4 out of 5 vegetables grown in Europe depend on bee pollination !!!
The most important benefits resulting from the bee’s participation in the pollination process are:
– The reproduction, survival and evolution of plant species.
– Improving the quality and production of fruits, nuts and seeds. Where beehives are grazed, there is a 30% increase in fruit set and therefore in the production of products.
– The diversity of native vegetation.
– The balance in the food chain.
– The maintenance of biological balance.
There are many factors that negatively affect pollination and reduce bee biodiversity:
– Intense climate changes, such as rainfall, strong winds and low temperatures in spring (the season of intense flowering), as well as drought and ever-increasing temperatures, cause suffering for bees.
– The intensive use of agricultural land.
– The expansion of monocultures, promoted by industrial agriculture.
– The very rapid changes in land structure.
– Excessive, uncontrolled grazing.
– The destruction of forests.
– Human interference with increasing residential activity.
– The increasing, excessive and often improper use, of pesticides and fertilizers, which have the ability to circulate in all parts of the plant.
All of the above results in the decline of bees, which will lead to a crisis in beekeeping, with negative consequences for the ecological balance of the planet and for man.
Bee, this precious insect of the planet, appeared on earth about 80 million years ago, evolved, diversified, impressed man !!!!
Bee, so small but so valuable, because for thousands of years, in addition to the production of honey and other natural biological products of the hive, such as royal jelly, pollen, propolis, wax, with its participation in pollination, it offers significant and immeasurable benefits to man in the life of the planet.
A country without beekeeping is environmentally and agriculturally doomed.
Cooperation between farmers and beekeepers is necessary and beneficial to all!
The information and awakening of all of us is essential !
The solutions are there, willingness is needed !
We love the bee and protect it !!!!
By protecting the bee, we protect the future of our children !!!!!!
HONEY & BEES
Honey
Honey is the natural sweet substance produced by bees from the nectar of plants, or from the secretions of insects that suck plants (creation of honeycombs), which the bees collect, convert by mixing with special substances of their body, dehydrate, and store in the honeycombs of the hive in order to mature it.
In simple terms, bees use as raw material for the manufacture of honey the nectar they collect with their proboscis from the flowers, and honeydew which is secreted by some insects as they feed on the plants.
The bees then mix these juices with special substances (enzymes) in their prolobes, and after dehydrating them, they produce honey, which they store in the honeycombs.
What is the role of the bee in plant pollination?
Without the bee, the flower of the cucumber, melon and almond tree and so many other plants would never transform into a cucumber, melon and almond respectively. The pollination of the flower to become a fruit, that is, pollination, could not have taken place without the intervention of the bee in several plants whose fruits are food products for humans. Given the role of pollination in the food chain, a reduction in crops would mean a corresponding reduction in livestock production. It is certain that without bees, in the end, the food that would reach our plates would be much more limited in terms of food species and much less in terms of quantity.
Types of honey:
We distinguish between two categories of honeys.
Flower honeys, which come from the nectar of the plants (orange, thyme, eucalyptus, lavender, etc.) and honeydew honeys, which come from some insects – the familiar workers – that parasitize on the plants and from which they suck their juices and then expel them as sugary juices in the form of small droplets. (pine, fir, etc.).
Carpenter’s honeys are excluded from flower nectar and there are NO carpenter’s honeys from honeydew.
Nutritional Value of Honey:
The main component of honey is carbohydrates in a percentage ranging from 70-80%. The two main carbohydrates are fructose and glucose, in roughly equal proportions. Other carbohydrates are present in honey in smaller quantities. There is an average of 0.17% of minerals and trace elements in honey. The main ones are potassium, sodium, calcium, phosphorus and magnesium. Honey contains minimal amounts of vitamins, mainly vitamins A1, B1, B6, B12, C, D and E. Water content averages 16-17%. Honey contains very small amounts of proteins and free amino acids. The water content of honey depends on the climatic conditions in the country of production. In Cyprus, due to the dry and hot climate, honey has a very low water content, which is why it is viscous.
Honey, apart from being an excellent natural sweetener, has also therapeutic properties due to the enzymes of the bee, in stomach ulcers, insomnia, headaches, heart diseases etc. Enzymes are the microorganisms found in honey produced almost entirely by the glands of the bees’ stomach, and are the ones that convert the nectar and the honeydew of the insects into honey.
It increases blood hemoglobins and thus muscle strength.
In children, it helps in ossification (assimilation of calcium from the various foods we consume) and in external use it has antibacterial properties.
The quality of honey depends on the beekeeper and the bottler. When good practices are applied in both beekeeping and bottling, the quality of honey remains high, as its taste, aroma and colour are preserved unaltered, as nature intended.
Cypriot beekeepers, strictly apply all beekeeping practices, as they are subject to strict controls by the State Chemistry Department, and this has been proven in the fact that Cypriot honey has been distinguished and distinguished internationally with awards of excellent quality, and that it is exclusively from flower honey (nectar).
The best tasting honey (thyme, orange, various flower honeys) is the one we like. Its quality and nutritional value remain the same. However, the basic requirement is that it must be produced with good beekeeping practices. By this we mean that the beekeeper’s work has not altered the natural characteristics of the honey.
Crystallisation, or ‘sugaring’, is a natural property of honey and does not alter its nutritional value at all. The main factors that contribute to its crystallisation are the amount of glucose and water it contains. Once the crystallisation process is complete, the honey becomes viscous. That is, initially the honey is in liquid form and during the course of time, especially when we have low temperatures, the honey crystallizes. Thus, honeys with a high glucose content crystallize very quickly (1-2 months) e.g. orange honey, while honeys with a lower glucose content crystallize later e.g. thyme honey or not at all e.g. honeydew honey.
When the honey crystallizes then it is consumed crystallized. If we want to bring it back to its original form, we can heat it in a bain marie for a few minutes (43 degrees Celsius).
HONEY & BEES
Τhe Pollen
It is one of the most powerful natural products which has many properties and has been known for its actions for many centuries. Bee pollen is a natural product which is derived from the collection of pollen grains from flowers. It is the raw material for pollination of plants. Pollination is the process by which fertilization takes place in plants. For pollination to take place the pollen grains must be transferred from the anthers to the stigma of the hypericum. This is why bees are the most important pollinator, for there to be flowers and fruits. For the bees, which carry the pollen from flower to flower by pollinating the plants and providing 80% of the food for us, pollen is food. In particular, it is a source of protein, but also of lipids, vitamins and minerals. However, the pollen of one type of plant alone does not contain all the essential amino acids and components that bees need, so it is necessary to feed on pollen from as wide a variety of plants as possible. The same applies to humans who use pollen in their diet.
How it reaches us:
The pollen grains from the flowers are collected in a ball by the bee, which adds some nectar for better consistency (and with it probiotic microorganisms) and places it in the “basket” of the pollen, on the third pair of legs. When her basket is full, the bee takes it to the hive where it will be stored in the honeycomb, unless it is ‘stolen’ by the beekeeper who has placed a special pollen trap at the entrance to the hive. Only the bee can pass through the pollen trap, so the pollen grains in the baskets on the legs fall into the basket at the bottom of the pollen trap.
The pollen collected with the pollen trap is then sieved with a special sieve to remove any foreign bodies and frozen directly at -18o C, or partially dried and refrigerated (+4o C) and stored for up to 2 years. The pollen is an authentic natural product, without any human processing.
The taste and appearance of the pollen varies according to the flowers from which it comes. Its colour can vary from light yellow to dark brown-black.
Why eat pollen:
Pollen is the most complete nutritional supplement and a source of antioxidants, prebiotics and probiotics.
Pollen contains:
– proteins (all essential amino acids and in the ideal proportion)
– sugars (a full tablespoon contains 45 calories)
– a whole grain of sugar (a half a cup of sugar is a healthy portion of whole grain, 45 grams a serving)
– lecithin (important for the metabolism of fats)
– macronutrients and trace elements
– vitamins C,E,B
– enzymes
– Growth factors
– Beneficial microorganisms (probiotics)
What pollen offers to health:
– Improves physical and mental function, increases the ability to work, soothes nerves and fights insomnia and even depression
– Strengthens the immune system and promotes detoxification of the body.
– Improves the digestibility of other foods and regulates intestinal function. Promotes beneficial gut microbes (probiotics) and fights pathogens that cause nutritional disorders and metabolic syndrome.
– Reduces bad (LDL) and increases good (HDL) cholesterol. Reduces elevated cholesterol and triglycerides.
– It is also successfully used against obesity (increases metabolism, gives a feeling of satiety, provides essential nutrients) and against anorexia nervosa (stimulates the stressed body, replenishes nutrients).
– Used against anaemia
– Regulates blood pressure and endocrine glands
– Stimulates libido (sexual desire) and increases fertility
– Essential for athletes for good performance
Dosage:
The daily recommended dose for adults is 20-40 grams daily i.e. 3-5 teaspoons, while for children it is 1-2 teaspoons. It is usually given in 2-3 doses during the day. However, as it is safe to take it can be taken 2-4 times a year, mainly between winter and spring or summer and autumn.
Eat pollen daily, in the morning, plain or with honey or with honey and a little yoghurt or in a little orange juice and at least half an hour before a meal.
For athletes with intense training the dose can be tripled, and the same for people with certain medical conditions on the advice of a doctor.
Take pollen daily for at least 4 months as a dietary supplement.
HONEY & BEES
Propolis: The “Black Candle”
Of Antiquity
The contribution of the bee as an insect is of great importance, since it has the primary role in the conservation of the natural environment through the process of flower fertilization, pollination. It is the social behaviour of the bee that actually ‘obliges’ it to collect products in its hive and also to produce a number of products that find great use in human nutrition and health. In addition to honey and pollen, which are the most well-known bee products to humans, bees also collect propolis.
Propolis is a sticky substance produced by bees, which results from the collection of resinous secretions from the bark of plants, which they enrich with wax, pollen, enzymes and other substances.
The therapeutic properties of propolis have been known since ancient times, during which time it was also referred to as ‘black wax’. Peoples who thrived on the Mediterranean coast used propolis as a medicine, as they had discovered its anti-inflammatory and antiseptic properties. Hippocrates recommended it for the treatment of ulcers and burns. Roman soldiers on their campaigns always carried propolis in their luggage, while the Egyptians used it to embalm the dead. Today, propolis is widely used as a medicine, either as a stand-alone preparation or as a component of other preparations.
The colour of propolis varies from yellow-green, orange-green to brown and dark brown, and depends on the plant of origin, the wax and pollen content and the length of time it remains in the hive. At low temperatures of less than 15 °C propolis is particularly hard. At temperatures higher than 30 °C it becomes plastic and increasingly becomes a sticky substance. Typically, propolis melts at 60-70° C and has a density of about 1,12 g/ml. It is completely insoluble in water and soluble in ethyl alcohol, glycol and other organic solvents.
The chemical composition of propolis and its physical properties depend directly on the flora of each region, as different plants provide different opportunities for bees to collect resinous secretions. It consists mainly of resin (50 %), wax (30 %), essential oils (10 %) and pollen (5 %). The other constituents are aromatic substances, sugars, balsams, terpenes, aliphatic acids and their esters, flavones, minerals, substances, vitamins, trace elements and other known and unknown constituents.
Propolis is used by bees to seal and disinfect the inside of the hive. That is, the bees live in a clean and bacteria-free environment, so the products we get from the bees reach us naturally.
The main research-based properties of propolis are:
Anti-inflammatory: it activates the immune system and suppresses certain enzymes that allow inflammation to develop.
In the case of influenza: Propolis has activity against viruses as it is greatly enhanced in combination with pollen and royal jelly. It has certified activity against viruses, including influenza, H1N1 and H1N3.
Antifungal properties: The antifungal activity of propolis has been confirmed and practical against Candida albicans, Trichomonas vaginalis, coliforms and other bacteria, fungi and parasites.
Antioxidant action: This property of propolis is manifested by scavenging oxygen free radicals. At the same time, it protects vitamin C from oxidation.
Immune action: Propolis has been shown to stimulate and strengthen the general and specific immune system.
Antihistamine action: Propolis, and in combination with pollen, helps to subdue allergy symptoms and to gradually immune them.
Propolis can be marketed in the form of raw solid propolis or in the form of propolis preparations. These include propolis powder, pastes, ointments, propolis emulsions, alcohol or glycolic tinctures and extracts of propolis, propolis syrups, propolis ointments, propolis oils, propolis pills and propolis tablets. Propolis preparations may also be combined with other bee products, such as pollen and honey, or even with other botanical preparations.
HONEY & BEES
King Pulp: “The elixir of life”
Royal jelly is a milky white secretion produced by the glands of worker bees for the optimal nutrition and development of the queen bee.
Royal jelly is the main food of the queen bee. Its composition varies depending on the geography and climate where the bees live, but it usually contains approximately:
– 60-70% water
– 12-15% protein
– 10-16% sugar
– 3-6% fats
– 2-3% vitamins, salts and amino acids
What is royal jelly good for bees?:
Because of their special diet, queen bees differ from worker bees in several ways. Queen bees are about twice as large, lay about 2,000 eggs per day (female worker bees are sterile) and live 4-5 years (about 40 times longer than worker bees).
These differences have led to the hypothesis that the marketable ingestion products of royal jelly do for humans what they do for bees. That is, many believe that royal jelly helps make a child grow older and increases fertility and longevity. In many countries, royal jelly has been widely promoted as a commercially available medicine, food, and even cosmetic (as an emollient, moisturizer, and nutrient). It is used in traditional medicine for longevity in Europe and Asia. Royal jelly is also sold in some countries as a skin tonic and an antidote to hair loss.
General uses:
Royal jelly has been studied for a variety of potential actions, including possible antibiotic and anti-cancer properties, but also for lowering blood pressure and regulating the immune system. In addition, there is indeed some evidence that royal jelly has a positive effect on cholesterol, insulin, the nervous system and female hormone activity. However, there has not been sufficient scientific research to confirm these hypotheses.
Royal jelly: How safe is it?
Contraindications: Not identified. Allergy to bee venom is considered a relative contraindication.
Pregnancy: Research and information on safety and efficacy during pregnancy and breast milk production is lacking. However, royal jelly appears to have some positive effect on female hormonal activity.
Interactions: There are documented reports of blood in the urine because royal jelly appears to interact with warfarin.
Side effects: In many individuals suffering from allergies, skin tests have been positive for royal jelly. There have also been reports of increased adverse effects on asthma, hypersensitivity, and even death.
Who benefits:
Kids
– with anemia
– who are developmentally delayed
– preparing for examinations
– who are in recovery
Adults
– for the prevention of seasonal viral infections
– against depression, anxiety, stress
– against constipation
– against impotence and infertility
– against symptoms associated with menopause
– against atherosclerosis (control of cholesterol levels)
– against fatigue
– malnutrition and anorexia nervosa
– against Parkinson’s disease
– anti-Alzheimer’s disease
– against hypertension
– against diabetes mellitus
– in old age
– to strengthen the immune system and because of its antimicrobial action (mainly against streptococci, staphylococci and E.coli)
– against headache
– reduces the risk of coronary heart disease
– reduces cholesterol levels
– against bone fractures
– against inflammation
– improves memory beneficial in cases of impaired memory
– against asthma and allergies
How to use - Dosage:
The royal jelly is off-white to pale yellow in colour, moist in appearance and has a bright and slightly creamy consistency. Its taste is strongly sour and burns in the throat.
Store the royal jelly in the freezer and keep it in the refrigerator in a jar, usually 10 g.
We do not use a metal spoon but plastic. There are special spoons for the royal jelly 250 or 500 mg.
The usual dose ranges from 250 mg, depending on the body weight and needs of the adult and the pulp should be taken daily for 3-4 months.
Take the royal jelly in the morning on an empty stomach. If we do not like the taste, we can add it to a teaspoon of honey.
HONEY & BEES
Wax: A Miraculous Substance
Natural beeswax is another important beekeeping. It is a miraculous product of the bee and its uses in pharmacy, cosmetology and elsewhere are varied.
The wax is produced by young worker bees, and is used for the manufacture of wax candles, after fermentation with secretions of the salivary glands.
The wax is produced in the form of scales and is initially white in colour. The yellow colour of the wax is due to the carotenoids contained in the pollen.
The beekeeper can take advantage of old and damaged honeycombs to obtain their wax. The process of obtaining the wax is relatively simple and involves melting, filtering and bleaching it. Bleaching is probably necessary because old honeycombs are usually dark in color due to the propolis that bees use to disinfect the honeycomb.
Beeswax is used by industries to produce cosmetics, candles and honeycomb leaves.
Natural beeswax contains many face and hand creams, ointments, lotions, toothpastes, toothpastes, mastic, sunscreens, etc.
The wax we use for the preparation of ceramic ointment and generally for the manufacture of cosmetics is the wax we get from the flakes for the harvest. It is the purest and most ingredient-rich wax. It is wax which is produced purely and solely by the bee and is a maximum of three months old wax.
For the manufacture of candles for church purposes or decorative candles, for honeycomb leaves, wax from the melting of honeycombs is used.
Pure wax, as produced directly from the bee, is white in colour. It becomes increasingly darker in color as it incorporates pollen and propolis.
The boiling point of wax is about 65 °C and its density at 15 °C is about 0,96 g/ml. The wax should not be heated above 85 °C and exposure to high temperatures should be done slowly.
Wax is a chemically inert material and is highly plastic, especially above 30oC. It is insoluble in water, and highly resistant to strong acids. It is therefore difficult to be digested by the human body during digestion. It is soluble in ethyl alcohol and fatty acids with simultaneous heating.
Beeswax softens the skin and is suitable for people with dry, irritable or very sensitive skin.
Natural Beeswax - Properties:
Natural beeswax has the following miraculous properties:
– Antiseptic
– Anti-inflammatory
– Softening
– Healing
– Helps the skin to acquire a soft and elastic structure
Natural Beeswax - Uses:
It helps in the treatment of arthritis, ear infections, inflammations of the nasal area, skin diseases and bronchial asthma. It also appears to have strong antimicrobial properties against certain bacteria, such as salmonella.
In cosmetology it is used in facial creams and ointments and helps to care for skin damaged by sun, dust and pollution, protecting it from premature ageing.
It is recommended for healing wounds and ulcers and is used as a patch in rheumatism and neuralgia and as an anti-inflammatory.
In an emergency you can even use it as a filling in a tooth if you have lost yours, until you visit the dentist!