Enzymes are broadly categorized into three types: digestive enzymes, metabolic enzymes, and food enzymes. Digestive enzymes, used to break down food, and metabolic enzymes, essential for vital bodily functions, are classified as latent enzymes. A dynamic balance exists between them: when digestive activity intensifies, the demand for digestive enzymes increases automatically, potentially reducing the production of metabolic enzymes. This imbalance can impair metabolic functions, leading not only to various health issues but also contributing to obesity.
Therefore, we need to utilize supplemental food enzymes to act as digestive enzymes, thereby suppressing the body's automatic production of digestive enzymes. This helps maintain the balance of metabolic enzyme levels, ultimately enhancing metabolic function.
The principle behind enzyme-based weight loss:
Point 1: Food enzymes supplement digestive enzyme levels, increasing metabolic enzyme production. This indirectly boosts the body's metabolic function, gradually transforming a weight-gain prone constitution into a weight-loss prone one.
Point 2: Blood circulation is stimulated, revitalizing the skin and enhancing complexion. Simultaneously, enzymes possess the ability to break down proteins and pigments, expelling waste products and free radicals from the body to enhance detoxification capabilities.
Point 3: Food enzymes act as digestive enzymes, allowing bodily functions to operate normally without consuming excess energy. This eliminates fatigue, giving you more stamina for various exercise-based weight loss activities. Combining diet and exercise naturally accelerates weight loss!
Ingredients (3-liter batch): 500g apples,500g carrots, 500g citrus fruits (oranges or lemons), 250g komatsuna greens, 500g raisins, 2750g granulated sugar.
Phase 1: Preparing the Enzyme Base
Step 1: Thoroughly wash all vegetables and fruits without peeling or removing cores. Slice them thinly, and cut komatsuna into segments.
Step 2: Place 250g of sugar in a large glass container. Add each ingredient in sequence, covering each layer with 250g of sugar. Spread the remaining sugar evenly over the top layer.
Step 3: Thoroughly wash hands. Reach into the container and mix all ingredients thoroughly. Avoid using disposable gloves, as natural skin bacteria promote fermentation.
Step 4: Ferment at room temperature (around 20°C) for 7-10 days, stirring 2-3 times daily. Once sugar dissolves, ingredients will float to the surface, forming small bubbles during stirring.
Step 5: Strain the mixture through a fine mesh sieve into a clean container. Discard the solids. Store the liquid in airtight containers at room temperature.
step4 Ferment at room temperature (around 20°C/68°F) for 7-10 days, stirring 2-3 times daily. Once sugar dissolves, ingredients will float to the surface, and small bubbles will appear during stirring.
step5 Strain the liquid using a strainer or cheesecloth—do not press the ingredients. Transfer the filtered liquid to a dark-colored bottle, seal it tightly, and store in a cool, dark place.
Drinking Method: Dilute the enzyme concentrate with 5-10 parts water to taste, or mix with juice, soy milk, wine, syrup, yogurt, etc., to create beverages. Remember, enzymes are destroyed by high temperatures!
Phase 2: Fresh Enzyme Drink Recipes
menu1: Mango Bell Pepper Cashew Juice
Ingredients: 1 mango, 1/4 yellow bell pepper, 2 tablespoons lemon juice, 1/2 cup cashews.
Peel and pit the mango, cut the flesh into small chunks. Dice the bell pepper similarly. Place all ingredients in a blender with cashews and lemon juice, then blend until smooth.
menu2: Green Vegetable & Fruit Soy Milk
Ingredients: 1 kiwi, 100ml spinach juice, 50ml soy milk, 1 tablespoon honey.
Peel the kiwi, roughly chop into chunks, and place in a bowl. Mash with a spoon to extract juice. Pour into a cup, add spinach juice and soy milk, then mix. Finally, sweeten with honey to taste.
menu3: Red Fruit Tofu Smoothie
Ingredients: 1 cup raspberries, 1 cup cherry tomatoes, 50g tofu, 1 tablespoon honey.