Bee pollen and raw eggs are both produced by other living creatures and consumed by humans. Bees create bee pollen from a combination of nectar and pollen from flowers; eggs are produced by chickens, ducks and other birds. The nutritional profiles of bee pollen and raw eggs are very different, and consumption of each substance has both potential advantages and disadvantages. Consult your doctor before making any significant changes to your diet or supplementation regimen.
Bee Pollen Advantages
Bee pollen is considered a relatively benign substance, with few adverse reactions reported in studies of its use as a dietary supplement. As of March 2011, bee pollen may be used as a complementary therapy or supplement for individuals suffering from certain allergies, alcoholism, asthma, diabetes, or gastrointestinal problems. Some people believe that consuming bee pollen may protect against cancer, while helping with health maintenance and strength development. Such uses for bee pollen have not been clinically proven. A nutritional advantage of bee pollen is that it contains essential fatty acids.
Raw Egg Advantages
Eggs, whether raw or cooked, are a rich source of protein and other nutrients. The yolk of an egg is full of vitamins and minerals, including vitamin A in the form of retinol. For those who do not eat meat, an egg is a good and relatively inexpensive protein source. According to a study reported in the "International Journal of Food Sciences and Nutrition," cooking eggs typically reduces their retinol content by between 17 and 22 percent. Therefore, raw eggs are advantageous over cooked eggs in terms of vitamin content.
Bee Pollen Disadvantages
According to the Memorial Sloan-Kettering Cancer Center, clinical trials have shown the benefits of bee pollen use are limited. If you are allergic to bee venom -- for example, if you have a bee sting allergy -- you should not take bee pollen due to the risk of a serious allergic reaction. An allergic reaction to bee pollen is also possible if you are allergic to ragweed, chrysanthemum or honey.
Raw Egg Disadvantages
You might, quite rightly, be wary of eating raw eggs due to the possibility of Salmonella or other infection. The Centers for Disease Control and Prevention published details of a Salmonella outbreak in which 78 restaurant employees developed gastroenteritis. The outbreak was linked to handling or consumption of raw or undercooked eggs. As of March 2011, the CDC recommends that eggs are thoroughly cooked before consumption. If you do eat raw eggs, reduce your risk of food-borne illness by maintaining hygienic storage and handling practices.
References
- Centers for Disease Control and Prevention: Outbreak of Salmonella enteritidis Infection Associated with Consumption of Raw Shell Eggs, 1991
- Memorial Sloan-Kettering Cancer Center: Bee Pollen
- USDA National Nutrient Database for Standard Reference
- "International Journal of Food Sciences and Nutrition"; Effect of Thermal Processing on Retinol Levels of Free-Range and Caged Hen Eggs; H. Ramalho et al.; May 2006
Member Comments