Preparation materials:

1, an airtight, glass bottle with a capacity of about two liters.

2, ready to pickle the two main ingredients of fruit enzymes: 7 to 8 lemons, and 500 grams of yellow sugar, or yellow granulated sugar (you can also use icing sugar).

3. Fruits: It is best to focus on common tropical fruits, such as papaya, yellow pear, popcorn, guava, and dragon pearl fruit. You can also add grapes or strawberries if you like foreign fruits.

Making steps:

1, prepare a clean glass container, wash and drain all the fruits, peel them and set them aside, leave some red part of dragon fruit.

2. Cut all the fruits into thick slices according to the size of the container.

3, according to the water less fruit in the following layer in order to arrange.

4, lemon on the top layer of fruit and then spread on the icing sugar, the ratio is about three layers of fruit a layer of sugar, until the bottle is full, the top of the bottle of icing sugar with a hand compacted to the mouth of the bottle.

5, the bottle cap tightly placed in a cool place three months after you can open drink.

Effectiveness: enzymes can not be supplemented by oral intake. Because it is broken down into small molecules in the digestive tract. Enzymes from plants generally cannot catalyze physiological activities in the human body. And the human body does not need to supplement enzymes. Because the human body itself has a complete mechanism for controlling the production and breakdown of enzymes, and controls all life activities in this way. Supplementing enzymes is tantamount to artificially interfering with life's activities, which may not be beneficial.

Homemade Enzyme Note:

The term "enzyme" originates from Japan, and it actually means "enzyme". Because it is claimed to have a variety of benefits, such as slimming and digestion, many people also try to make homemade enzymes at home. However, eating homemade enzymes does not have any benefits, but may increase safety risks.

Susceptible to contamination by stray bacteria. Homemade "fruit enzymes" utilize natural fermentation, a process similar to that of making wine, except that the fruit used for fermentation is not limited to grapes. Fruits are very susceptible to contamination by bacteria (e.g., fungi) during the fermentation process, so the "fruit enzymes" produced at home may be nothing more than "water from moldy fruits.

Nitrites and methanol. It is well known that foods such as pickles contain a lot of nitrites. Fruit enzymes that use natural fermentation tend to produce more nitrites because the strains of bacteria are not easy to control; they may also produce more methanol due to process limitations.

High sugar content. The production of "fruit enzymes" often need to add a lot of sugar, sugar content is usually more than 10%, drink more will increase the intake of sugar. If you are obese, diabetic, etc., this "enzyme" is not suitable for them to drink.

"Fruit enzymes" actually refers to the mixture obtained after fermentation of fruits, the composition of which is mainly water, sugar and fruit acids, as well as a small amount of enzymes, and the original "enzyme" has been a world of difference. And it claimed that the slimming, digestive effects and enzyme has nothing to do with the substance, have time to make their own enzyme might as well eat a good fruit.

People's Daily Online - Beware of excessive bacteria in homemade enzymes