Materials:

1 pomegranate, 6L of pure water, 1 apple, 1 lemon, 500-750g of sugar, 1 enzyme bucket

Method:

1, clean the fruit.

2, pomegranate dialed and crushed.

3, pour into the bucket and stir, cover with a lid.

4, fermentation 4 days out of the bucket.

5, out of the bucket in the refrigerator to keep cold.

Homemade enzyme risk:

1, vulnerable to contamination by bacteria. Homemade "fruit enzyme" is the use of natural fermentation, the process is similar to homebrew wine, but the fruit used for fermentation is not limited to grapes. Fruit in the fermentation process is very susceptible to contamination by stray bacteria (e.g., fungi), so the home production of "fruit enzymes" may be just "fruit mold bubble out of the water".

2, nitrite and methanol more. It is well known that foods such as pickles contain a lot of nitrites. The use of natural fermentation of fruit enzymes, due to the strain is not easy to control, often produce more nitrites; due to process limitations, may also produce more methanol.

3, high sugar. 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 have obesity, diabetes and other people, this "enzyme" is not suitable for them to drink.

4, "fruit enzymes" in fact refers to the fruit fermentation after the mixture, which is mainly composed of 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 health network - homemade enzymes to be careful of bacterial overload