Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 I have been poking around Dom's kefir site and came across this excerpt regarding releasing the nutrients in bee pollen by putting it in kefir which is then left to ripen. I thought it was interesting. Does anyone do this already? If so, how does it turn out/change the taste? Also, I wonder if the same end could be reached by adding azomite powder to ripening kefir? Any thoughts? Thanks - Carol Kefir d'Pollin Bee pollen is known to contain many nutrients including enzymes and high quality protein. Due to the external structure of the cell wall of each pollen cell, pollen is very difficult to digest, making many nutrients unavailable through normal human digestion. One may improve this limitation, with the addition of bee pollen included in any water-kefir recipe explained above. This includes adding bee pollin to milk kefir, which is then left to ripen for a a day or longer, either ripened at room temperature or in the fridge. The fermentation process should at least partially breakdown many of these normally impermeable cell walls of bee pollen. Doing so, the contents within each inner-cell, may be further digested and absorbed. Add a minimum of 1 tsp of bee pollen granules to every 2 cups of water or fruit juice kefir recipes mentioned above [or milk kefir], then ferment with kefir grains for 48 hours. Strain, drink then feel the power of---super-pollin-probiotica! Quote Link to comment Share on other sites More sharing options...
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