@shannen.michaela: WHY DO WE FERMENT OUR POLLEN? - breaks down the rough outer shell — raw pollen has a cell wall (exine) that resists human digestion; fermentation cracks it open - Boosts bioavailability — nutrients like amino acids, B vitamins and antioxidants become easier for your body to actually absorb - Naturally preserves it — fermentation acts as a preservative, extending shelf life without additives - Increases antioxidant activity — some studies show fermented pollen has higher antioxidant levels than raw - changes the flavour profile from raw bitter pollen to tangy & sweet deliciousness

Shannen Michaela 🏹

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Wednesday 22 July 2026 08:21:49 GMT