Bees bread is an extremely nourishing tonic made of bee pollen and honey that roughly simulates the bees bread made by honeybees in the hive. Its high lactic acid content supports healthy digestion, which is a foundation of good health. The lactic acid also can be converted to glucose in the body, glucose being the main source of energy used throughout the body.

The production of bees bread in the hive is not fully understood. Approximately one-quarter of the bees in a hive collect only bee pollen, one-quarter forage only for nectar, and roughly half forage for both bee pollen and nectar. Therefore, it is estimated that half of the bee pollen brought back to the hive has been mixed with nectar. The remainder of the bee pollen brought back to the hive has been mixed with some of the honey that the bees took with them as an energy source on their flights to obtain the bee pollen and this is the 'Bees Bread'. The bees tightly pack these bees bread pellets -each containing millions of pollen grains-along with saliva, into the worker cells until they are three-fourths full. Having previously cleaned and lined these cells with a thin layer of propolis, the bees then seal the bees bread with a thin layer of propolis to prevent the development of bacteria and fungi.

To make bees bread for apitherapy purposes, the typical ratio is one to one, honey to bee pollen, if you prefer a more liquid consistency add a little more honey. Mix in a sterile glass container, jar, cover and then leave for a few weeks to ferment. It is ideal to use fresh, not dried, bee pollen: as pollen dries, its vitality and nutrients are adversely affected.

When the bee pollen is moistened with honey, the pollen's lactic bacteria, with the aid of the pollen's high protein content, quickly produce large amounts of lactic acid. The pH level of fresh bee pollen is approximately 7.2; in one-week old bees bread it drops to 3.5-4.2. Preparing bees bread is more efficient without oxygen, and the jar should be covered tightly and the contents not stirred after the initial blending. After the several-week fermentation period, bees bread should be stored in the refrigerator. Theoretically, it can be stored in the refrigerator or freezer for as long as five years, though over time the amount of protein, sugar, and other acids will decline. Therefore, it is best to make bees bread in small quantities and consume it within a few months.