Benefits of royal jelly for pregnancy

Benefits of royal jelly for pregnancy

Royal Jelly

Royal jelly is a royal food, because of its therapeutic properties and great benefits. In addition, it is a good, effective and fast-digesting nutrient. There is no substance in medical science that has the same effect on growth, pregnancy and reproduction. The royal jelly is a sticky gel, a white color, secreted from the pharyngeal glands in workers or bees, and is produced by mixing honey and pollen into the body of bees.

The royal jelly contains all B vitamins, including: pantothenic, vitamin B6, and b5, as well as containing enzymes, minerals, hormones, 18 amino acids, and antibiotics.

Benefits of royal jelly for pregnancy

  • Royal jelly contains vitamins and hormones that activate the gonads such as thiamine, niacin and folic acid, which help increase the chances of pregnancy in males and females.
  • Studies have shown that people who eat royal food increase their sexual ability and increase their activity than other people who do not eat this food.
  • Works to alert the movement of the uterus, and increases activity in the weight of the ovaries, which helps in the process of delivery.
  • Increases the menstrual cycle or menstruation in case of absence or interruption.
  • Helps treat infertility in women and men in the case of weakness of ovulation or weakness of sperm or erectile dysfunction.

How to use royal jelly

It can be mixed with honey at a rate of 1%. The mixture is taken a few teaspoons before breakfast, or can be used by sublingual emulsification, Or in a prick by (1-5) milligrams of it.

Note: Do not overuse the consumption of royal jelly, and not to eat more than estimated, because this may lead to unsatisfactory and undesirable results, as some of the hormones or vitamins contained in it may cause toxicity such as vitamin D.

How to save the royal jelly

It is soluble in temperature (2-4). Some crystals have rapid solubility when kept at room temperature for several weeks; yellowish color, strong odor of decomposition Protein, where the percentage of protein degradation in the case of increased humidity, which leads to rot and spoil this food.