Natural enzymes can bring back the true flavor of food and return to the original taste of nature. At the same time, raw natural enzymes can also help to maintain the balance of enzymes in the body, so that you can rejuvenate from the inside out, and regain the pure and healthy state of the body.
First, do-it-yourself enzyme, the production process of the whole strategy? Since fruits and vegetables are rich in enzymes, you can make your own. It is through the process of natural fermentation, from the fruits and vegetables extracted from the ingredients containing enzymes, made of fruits and vegetables juice and other drinks, which is very easy for us to absorb natural enzymes is very easy to ingest. So, how do you make it?
1. Preparation before making
The materials for making enzymes should be fresh and bought a few days earlier, washed and dried naturally, but not put in the refrigerator. The cutting boards, knives and glass jars used must be special for making enzymes, cleaned and wiped dry before use, and never stained with water or oil. When cutting fruits or vegetables, you should purify your mind, raise your body energy, and make it with positive energy and mood. When several people make enzymes together, it will affect the enzymes to produce different effects due to different moods of each person.
2. The precautions to be taken when making it When making it, it is better to add fermentation bacteria, such as active yeast powder, lactobacilli for yogurt ice cream fermentation, or add pure brewing vinegar as a substitute. You can also keep some of the dregs after each production to use as seed bacteria for the next time. In the first four or five days of fermentation, there will be white foam on the top layer, and there may be black spots. The black spots are molds, which should be removed, or else the enzyme will go bad. It is enough to fill the glass jar with ingredients eight times full. For the first four or five days of fermentation, do not put the lid on the bottle tightly, as this is to allow the fermentation gases to escape, otherwise the lid may "pop". You can cover the cap with a cloth to avoid external contamination. After four or five days, open the lid and look at it again, pay attention to whether there are any black spots, whether there are fly eggs in the lid, etc. If there is no problem, then you can tighten the lid, wrapped in gauze, and then leave it for another 30 to 40 days, then you can eat it. In principle, water should not be added to make pure and concentrated enzyme liquid, and water fermentation can also be made, but unless the fermentation is complete, the quality is poor. When you add water to make enzyme, a lot of gas will come out, and even the plastic sheet on the bottle will bulge out. Enzyme placed in a cool place, not in the refrigerator to avoid mold.
3. After finishing Eco Enzyme, you can drink Eco Enzyme every day. If you have a good stomach, you can drink Eco Enzyme on an empty stomach. Enzyme looks easy to do, in fact, there are many variables, not necessarily successful, especially beginners, it is inevitable to ignore the details, resulting in bloodshed. In addition, it must be reminded that: homemade enzymes are still risky, it is the same as making ice cream, yogurt, the process is somewhat specialized, in case the production process is contaminated with stray bacteria and damage to the body will be more than worth it! So it is still better to buy enzymes produced by professionals and companies.
Two, anti-aging special enzymes?
1. Wheat enzyme
Reverse ageing + anti-aging The use of wheat seed germination induced by a variety of enzymes and rich nutrients synthesized into a long-term drink can be anti-aging, with the function of springtime, also known as spring water. The health effect of spring back water is good, for the reverse ageing and anti-aging, strengthen the resistance of the unexpected role, is the ideal family drink. Just bought back no treatment of wheat, organic farms grow the best, wheat and winter wheat two kinds of spring wheat, spring wheat sugar is high, fast fermentation; winter wheat high minerals, nutrition is better, but the fermentation of a little slower, each with their own strengths of any one of them, 1 cup of wheat (about 200 grams) can be made every day 4 cups of spring back to the water. Wash the wheat and put it in a glass jar or ceramic bowl to soak overnight, note that the water should be filtered water, tap water has too many pollutants that will hinder the germination and fermentation process, do spring back to the water fails (such as stinky) most of the reasons because of the quality of the water is problematic. The next day the water will be poured out, with a lid or saucer gently covering the bowl mouth, germination for two days (bud length of about 1 cm or so), and then add 2 times the water (i.e., 1 cup of wheat malt, two cups of water) placed in the room temperature of 25 ° C or so, 24 hours later can be consumed, you can add another 1 cup of water and so on after 24 hours and can be consumed, the third time to add 1 cup of water to consume the wheat left after can be used as a raw material of the yeast fermentation or to make compost. Do spring back to the ideal temperature of water is at 25 ℃, too cold and too hot are not, the temperature is too hot to shorten the time, only soak 12 hours to drink; too cold to use insulation methods, such as putting the lamp in a box or covered with a thick blanket.
The taste of spring water should be said to be sweet, maybe a little sour, but absolutely no foul smell, if the wheat itself has a problem, such as radiation treatment or water contamination, it will not be naturally fermented, but will be corrupted, in this case, you can only do fertilizer, and another change of wheat or re-buy filtered water, spring water and so on, and then try again. Spring water can not add honey, because honey is very high in sugar, will be fermented with the live yeast in the spring water, in the stomach to form beer, it is best not to add any high-sugar condiments. In addition to the nutrients in the wheat itself has vitamin E, there is vitamin C, double the B vitamins (vitamin B12 within) and enzymes, the general saying that people who eat a full vegetarian will lack vitamin B12, animal food only have vitamin B12.
2. Pineapple enzyme
Anti-inflammatory + cancer inhibition in the natural plant enzymes, pineapple can be said to be quite important! In natural plant enzymes, pineapple can be said to be quite an important raw material, in addition to pineapple enzymes, there are many other nutrients. Container: Clean glass jar (if you make 10 kg of raw material, you need about 45 liters of jar - about 4 to 5 times the size). Clean large flat plate (plastic is fine, but only if there is a hole in the plate for draining water). Ingredients: organically grown pineapple (*** weighing about 10 kg), less pesticide is better, rock sugar (about 5 kg) is best, granulated sugar is also acceptable (preferably brown sugar), pineapple to rock sugar ratio of about 2:1, a bottle of pure brewed rice vinegar (500 ml). Practice: first wash the pineapple (to use filtered pure water, not tap water, hands and containers should be kept clean) on a large flat plate, covered with clean gauze, so that the pineapple fully drained. Wash and scald glass jars in boiling water, or sterilize in boiling water and remove from the canisters, placing them face down and letting them drain completely. Wash your hands well, slice the pineapple with the skin, cross layer after layer with the rock sugar into the glass jar (one layer of pineapple, one layer of rock sugar, and then one layer of ingredients until the rock sugar is used up), add a bottle of pure brewed rice vinegar, and then put the lid on it, but don't cover it too tightly so as not to explode the air, wear clean plastic gloves on your hands, and stir the ingredients in the jar well every day (stirring for 1 week continuously is enough).
In the first few days, the pineapple will produce juice due to fermentation, but also due to gas and float on the surface of the liquid, after 3 weeks, when the lid is tightly closed at the end of the time (1 month in summer and 3 months in winter), there is no gas, the surface of the raw materials, such as a little dehydrated to produce wrinkles, then you can use a clean (scalded and drained after boiling water) strainer and a spoon, to filter out the enzyme liquid. Bottle the enzyme in a glass container and keep it in a cool place at room temperature for about 1 year. If it is diluted, put it in the refrigerator and drink it on the same day. Pineapple raw materials after homemade enzymes can be collected and put in the refrigerator, when the fruit is good for health, can be stored for about half a year?
Three, improve immunity, goodbye to life common diseases special enzyme?
1. Pear kiwi enzyme
Digestive + aeration Container: clean glass jar (such as making raw materials 10 kg, about 45 liters of tank - about 4 to 5 times larger). Clean large flat plate (plastic is fine, but only if there is a hole in the plate for draining). Ingredients: 1 pear (approx. 200-300 g), 10 kiwis (**** approx. 500 g), 4 regular-sized lemons, sugar (the amount depends on the brewer's preference). Process all ingredients according to Pineapple Enzyme (see page 128), peel and slice. Spread a layer of pear (thinly sliced) and kiwi on the bottom of the glass jar, followed by a layer of sliced lemon and a layer of granulated sugar. Repeat the above steps until the glass bottle eight full, in the top layer of sugar, the mouth of the bottle to cling film or gauze cover, the mouth of the bottle and then tied with a rope or rubber band, to be 2 weeks later, you can drink.
2. Brown rice enzyme
Improve constipation + smooth skin + relieve shoulder pain Ingredients: 500 grams of brown rice, about 50 grams of small red beans, salt 1 small spoon amount.
Directions: Put the 3 ingredients into a container and add filtered water until the brown rice can be completely soaked. According to energy medicine, the bubbler rotates to the right to add bubbles and beneficial energy to the food. If it rotates counterclockwise to the left or omits this action, it will be difficult to ferment, which will lead to spoilage of the ingredients. Therefore, it is important to turn the bubbling vessel clockwise to the right for 8 minutes at a rate of 2 seconds a turn. This action is very important and can make or break the brown rice enzyme, so be sure to pay attention to it. Cooking Tip: When you put brown rice into a rice cooker, add a little more water than you would normally use to cook the rice, steam it, and keep it warm after it's cooked. After cooking, keep it warm. Then, stir it up and down once a day for 3 days, and eat it once or twice a day as a regular meal. If you want to keep it frozen, you can also do so, but you need to thaw it naturally when thawing. After boiling at high temperature, most of the enzymes will be destroyed, especially the nutrients obtained from the enzymes decomposing the raw materials, which can be easily absorbed by the human body, such as low molecular proteins and so on.
Effects: Brown rice enzyme is not only rich in nutrients but also improves constipation, makes the skin smooth and relieves shoulder pain. Brown rice with filtered water to wash 2 to 3 times, add water to more than brown rice, soak for about 3 hours, put into the container with a wet cloth to cover, in about 40 ℃ environment about 15 hours of germination, you can get a large number of enzymes containing sprouted rice.
3. Dangshen Beiqi red dates wolfberry apple enzyme
Healthy spleen and lungs Container: clean glass jar 800 to 1000 ml, filled with eight full. Ingredients: 50 grams of Codonopsis pilosulae, 20 grams of Astragalus membranaceus, 50 grams of jujubes, 50 grams of goji berries, 3 green apples (*** about 500 grams), 15 spoons of pure oligosaccharides (about 160 to 200 milliliters). Choose fresh fruits and vegetables that are in perfect shape and avoid damage. To avoid pesticides on the fruits, peel them after washing and air-drying. Organic fruits and vegetables are preferred. Directions: Cut the red dates, and cut the ginseng and astragalus into small pieces. Wash and dry green apples, cut into pieces and make juice. Put the ingredients into a bottle one by one, then pour the green apple juice with dregs into the bottle, add pure oligosaccharides to eight full, and ferment for 30 days. Because Codonopsis and Astragalus are root herbs, it takes 1 month to fully ferment and produce efficacy. Seal the mouth of the bottle with plastic wrap (or cover with plastic wrap cut from an ordinary plastic bag first) and then put on the top lid. If you use a rotary bottle, there is no need to use clingfilm. If you find the sugar is not enough, you can add granulated sugar in 2 weeks when the enzyme is still active in fermentation. The longer you want to place the enzyme, the more sugar you should put in to avoid the enzyme from deteriorating and stinking.
4. Carrot enzyme
Cancer prevention Container: clean glass jar (such as the production of raw materials 10 kg, about 45 liters of cans - about 4 to 5 times larger). Clean large flat plate (plastic is fine, only if there is a hole in the plate for draining).
Ingredients: 5 carrots (about 500g), 3 lemons, 200 to 500g icing sugar (depending on taste). Directions: Cut the carrots into small slices and spread a layer at the bottom of the bottle. Slice the lemon and place a layer on top of the carrots, then cover with a layer of icing sugar. Add more carrots and repeat. Bottle only eight full, start fermentation bottle lid do not cover tightly, 4 to 5 days later, open the lid to check that there is no problem and then cover tightly, placed in a cool place for 30 to 40 days, you can drink.