The taste of royal jelly is not only bad, but also sour, spicy and astringent, with a strong pungent smell. Many people were dissuaded by its pungent taste when they first tasted royal jelly, and they shouted and fell for it.
Since it tastes so bad, why is royal jelly so expensive? Especially for women, is it necessary to spend so much money on royal jelly to eat?
Royal jelly is very expensive because it has nutritional value.
There is only one queen bee in a box, and the queen bee's food is royal jelly. Queen bees and worker bees live ten times longer and have the reputation of "liquid gold". Women get into the habit of eating a spoonful of honey and royal jelly every day, and their skin will be very shiny.
But many women are worried that eating royal jelly will affect the physiological period?
Royal jelly has no adverse effect on women's physiological period, but because it has the function of regulating endocrine and enhancing human metabolism, some people just start to try royal jelly, which will advance or increase the physiological period, and will tend to be balanced in about three months without affecting their health. Having said that, the physiological period is not suitable for eating royal jelly. Royal jelly tastes spicy and irritating, so it is not suitable to eat irritating food during physiological period.
After the physiological period, women's physical resistance is low, and drinking royal jelly can also supplement nutrition and improve their physical resistance.
Finally, we need to remind everyone that when eating royal jelly, we must carefully identify and choose to buy fresh and high-quality royal jelly. The freshness of royal jelly refers to the time from taking royal jelly out of the hive to entering the freezer. The shorter the time, the fresher it is, not the date of production on the package. Fresh royal jelly has luster, but the color is white or even dark. Flower-shaped royal jelly is generally fresh, with no granular crystals or very few, and its tissue is delicate and smooth as cream. There are many granular crystals in stale royal jelly, which is a chemical reaction of royal jelly acid left at room temperature for too long, which can be distinguished from the appearance and taste.