Royal jelly has good effects on cardiovascular and cerebrovascular diseases, diabetes, liver disease, etc. Long-term use can prolong life. Liquid royal jelly contains 2/3 water and is adulterated mainly with honey, thickeners, milk, etc. Royal jelly freeze-dried powder is adulterated mainly with refined cornmeal, milk powder, pollen or pigments. High-quality royal jelly is milky white or light yellow. Freeze-dried powder mixed with cornmeal has a normal color at first, but turns yellow over time and tastes worse. In addition, royal jelly that has been left for a long time or has deteriorated will be darker in color and have a stronger sour taste. Adulterated royal jelly not only has no medical and health effects on the human body, but also aggravates the condition. Expired or spoiled royal jelly brings hidden dangers to human health.

How to choose royal jelly?

First, be sure to read the instructions on the packaging. It should be marked that the protein content is not less than 30, and the royal jelly acid content is not less than 4.

Second, it depends on whether the company producing royal jelly has a beekeeping base. Royal jelly is very delicate, and it is difficult to guarantee the quality of royal jelly purchased from the market by companies without beekeeping bases.

Third, it depends on whether it is a professional bee products company. The production process requirements for royal jelly freeze-dried powder are very strict. For a company that has just joined the production of royal jelly freeze-dried powder, the quality is unstable. Fourth, it depends on the technological content of the company and its status in the domestic and international bee products industry. Fifth, for companies with high market share and large market share, the efficacy of royal jelly is recognized by consumers. Royal jelly products are slightly sour, astringent, pungent and spicy, and have a slightly sweet aftertaste. They have a delicate taste in the mouth and will not leave impurities. If it is a low-quality product, there will be residue. In addition, if possible, the following two relatively simple and scientific methods can be used to conduct quality experiments. One is the identification of royal jelly products with added starch: add one to two drops of iodine into the experimental royal jelly products. Pure royal jelly The product turns light yellow or orange when exposed to iodine, while royal jelly products mixed with starch turn blue or purple when exposed to iodine. The second is the identification of royal jelly mixed with dairy products: stir the experimental product with a few drops of edible alkali at room temperature. If all the suspended solids are dissolved and appear light yellow and transparent, it means that the sample is pure royal jelly. If it does not dissolve and appears light yellow and transparent, the sample is pure royal jelly. If it is turbid, it means that the sample royal jelly is mixed with dairy products.