"Enzyme" is "enzyme". It is a kind of protein, which does not need to be bought at a high price or made with great efforts, because it is everywhere and exists in every life and every bite of food.

Recently, "enzymes" are in full swing. Friends circle, Weibo, TV programs and fashion magazines are all recommending enzyme products, claiming that they can detoxify, beautify, lose weight and improve physical fitness. Coupled with some comparison pictures before and after eating, it is really better to move than to act.

In fact, the "Enzyme" that sounds very foreign is just the familiar Japanese name of "enzyme", and others have an English name named enzyme. Enzyme is a kind of protein, and it doesn't need to be bought at a high price or done with great efforts, because it is ubiquitous and exists in every life and every bite of food.

Body temperature is 37℃, because enzymes like it.

Any life process is inseparable from the metabolic reaction catalyzed by enzymes, so the body can synthesize the enzymes it needs. These enzymes have catalytic activity, and this activity requires high environment and is particularly sensitive to pH value and temperature. Do you know why the body temperature is 37℃? (The body surface temperature is about 36.5℃) 37℃ is the favorite temperature of our own enzymes. Even a slight deviation from 1 degree and a half will make us feel weak and dizzy, because the working efficiency of enzymes can't keep up.

An enzyme that "loses its chain" as soon as it enters the mouth.

Protein is actually an amino acid chain, so is the enzyme as a kind of protein. The activity of the enzyme depends on the 3D structure formed by the twisted and folded amino acid chain.

Yes, it's 3D. There are enzymes in food. The problem is that if you eat it in one bite, even if the 3D structure is completely destroyed, even the amino acid chain will be broken into pieces of sadness, which is probably the most vivid "missing chain". The initiator of "falling off the chain" is the active enzyme that has been synthesized in your own body.

This process must be done, or we will eat so many enzymes a day. If they all enter the gastrointestinal tract and are still active, they will catalyze our metabolic reaction at will. Eating pork catalyzes the hormone reaction of pigs. What should I do if I think sows look particularly good? Together?

So don't say that fruit enzymes don't have those magical effects. Even if there is, it is inactive after digestion and absorption. How do they work?

Homemade "fruit pickles" are not recommended.

Enzyme is actually the trade name of enzyme in Japan, which is quite expensive to sell, but its efficacy is illusory. Then you say I don't have to spend money to buy it, I will do it myself, just in case. Here, we seriously do not recommend making fruit enzymes at home.

This fruit enzyme, to put it bluntly, is kimchi made of fruit, but soaking vegetables is feasible, but soaking fruits is not suitable. Let's soak and analyze: the environment for soaking vegetables is suitable for the growth of beneficial bacteria such as lactic acid bacteria, while the environment for soaking fruits is easy to attract harmful bacteria.

The naturally occurring bacteria on the surface of fruit is yeast, which is not bad, but the yeast should grow mold after it grows. Why not plant some lactic acid bacteria? Lactic acid bacteria are bacteria, mold and yeast are fungi, and bacteria can't dry fungus drops, otherwise how can penicillin diminish inflammation? The microbial succession of milk at room temperature is "lactic acid bacteria-yeast-mold". You see, in milk suitable for the growth of lactic acid bacteria, lactic acid bacteria can't fight back, not to mention that this fruit yeast has taken the lead.

Therefore, the soaked fruit is easy to be moldy and rich in mycotoxins. Is it worth the risk for the efficacy that does not exist? In addition, these fruits can't help being tossed like this, and most of the nutrients will be lost. Fruit is expensive now, so eat it while it is hot.