1, easily contaminated by miscellaneous bacteria. Homemade "fruit enzyme" adopts natural fermentation, which is similar to homemade wine, but the fruit used for fermentation is not limited to grapes. Fruits are easily polluted by miscellaneous bacteria (such as fungi) during fermentation, so the "fruit enzyme" produced at home may be just "water soaked in moldy fruits".

2. Nitrite and methanol. As we all know, pickles and other foods contain a lot of nitrite. Using naturally fermented fruit enzymes often produces more nitrite because the strains are difficult to control; Due to process limitations, more methanol may also be produced.

3, high sugar. When making fruit enzyme, it is often necessary to add a lot of sugar, and the sugar content is usually above 10%. Drinking too much will increase sugar intake. This "enzyme" is not suitable for people with obesity and diabetes at home.

Extended data

The water temperature of the enzyme used for dilution and brewing is particular, and generally cold and warm water below 40℃ is used to activate and maintain the activity of the enzyme; Be sure to drink plenty of water during eating enzymes and try to ensure the amount of 8 glasses of water every day. If you don't drink enough water, you are prone to constipation and irritability. If you eat enzymes after meals, you should avoid eating enzymes just after you are full, because your body temperature is high when you are full, and your enzyme activity is easily affected.

Enzymes are fermented products, and the hygiene requirements must be strictly controlled, because if mixed with miscellaneous bacteria, some unhealthy toxins may be produced. Therefore, although the enzyme is good, it should be carefully made and drunk in moderation. If you feel uncomfortable after drinking, you should stop taking the medicine.

People's Network-Homemade Enzymes Beware of Excessive Bacteria

People's Network-Unveiling the Mystery of Enzymes