Homemade enzymes, careful bacteria over standard

The word “enzyme” comes from Japan, which is actually the meaning of “enzyme”. Because they are claimed to have various benefits, such as slimming and digestion, many people try to make enzymes at home. However, eating homemade enzymes does not have any benefit, but may increase the security risk.

It is susceptible to contamination by bacteria. Homemade “fruit enzymes” use natural fermentation, a process similar to that of home-brewed wines, except that the fruit used for fermentation is not limited to grapes. Fruits are highly susceptible to contamination by bacteria (such as fungi) during fermentation, so the “fruit enzymes” produced at home may be just “water that is soy-sucked by fruits”.

More nitrite and methanol. It is well known that pickled vegetables and other foods contain a lot of nitrite. The use of naturally fermented fruit enzymes, due to the uncontrollable strains, tends to produce more nitrite; more methanol may be produced due to process limitations.

High sugar content. When making “fruit enzymes”, you often need to add a lot of sugar. The sugar content is usually more than 10%. Drinking more will increase the sugar intake. If there are people such as obesity and diabetes in the family, this “enzyme” is not suitable for them to drink.

“Fruit enzymes” actually refers to the mixture of fruits after fermentation, the ingredients are mainly water, sugar and fruit acid, as well as a small amount of enzymes, which is a far cry from the original “enzyme”. Moreover, it claims that there is no real relationship between slimming and digestive effects and enzymes. It is better to have a fruit when it is time to make enzymes.