1, easy to be 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. Naturally fermented fruit enzymes often produce more nitrite, because the strains are not easy to control. Due to process limitations, more methanol may also be produced.
3. High sugar content
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 the intake of sugar. This "enzyme" is not suitable for people with obesity and diabetes at home.
Extended data:
Enzyme is actually an "enzyme", a biocatalyst, and a special protein, which undertakes various chemical changes in human metabolism.
Enzymes are popular in Asian countries in recent years, such as Japan, Malaysia, Singapore and Thailand. On the one hand, because there are many tropical fruits in these areas, it is very convenient to make enzymes. On the other hand, some pioneers of enzymes, such as Dr Le Su Kun in Thailand and Dr Wen Xiuzhi in Malaysia, found that enzymes can detoxify the body. However, there are still different views on the actual efficacy of enzymes.
"Fruit enzyme" actually refers to the mixture obtained after fruit fermentation, which is mainly composed of water, sugar, fruit acid and a small amount of enzyme, which is far from the original "enzyme". Moreover, its claimed slimming and digestive effects have nothing to do with enzymes. It is better to eat a fruit if you have time to make your own enzymes.
People's Network-Homemade Enzymes Beware of Excessive Bacteria
People's Network Self-made Enzyme Real Health Expert: It is easy to produce harmful substances.