The effect of long-term drinking mulberry enzyme

Known as "the best health fruit of the 21st century", mulberries have always been known among the people as "April mulberries are better than ginseng". When mulberries are available in large quantities, many people will buy some to eat. Although this small wild fruit looks inconspicuous, it tastes great and is rich in nutrients. It is especially suitable for people with insufficient liver and kidney yin and blood. Mulberries can not only be eaten as fruit, but also made into mulberry enzyme which has significant health benefits.

1. Core efficacy of mulberry enzyme

1. Nourish and protect the liver

Mulberries are sweet and cold in nature, and belong to the liver and kidney meridians. They can nourish the liver and kidneys, nourish yin and moisten dryness. Therefore, mulberry enzyme is a good enzyme for nourishing liver yin.

2. Improve immunity

Mulberry enzyme has the functions of regulating immunity, anti-fatigue and anti-aging. Mulberries are rich in vitamins, carotene, amino acids, calcium and other ingredients. Their nutrition is 5 to 6 times that of apples and 4 times that of grapes. These rich nutrients can promote hematopoietic function and greatly enhance human immunity. Long-term drinking can not only replenish physical strength, but also improve the quality of sex life.

3. Nourishes the kidneys and darkens hair

People who have premature gray hair due to congenital deficiency or acquired liver and kidney deficiency can take mulberry enzyme for a long time, which will help replenish essence and kidney, turn gray hair black, and regenerate lost hair.

4. Soften blood vessels

The fatty acids contained in mulberry enzyme are mainly composed of linoleic acid, stearic acid, and oleic acid, which can inhibit fat synthesis, decompose fat, lower blood lipids, prevent lipid deposition in blood vessels, and prevent vascular sclerosis.

2. How to make mulberry enzyme

Ingredients : brown sugar, mulberries, water, brown sugar: 500 grams, mulberries: 1500 grams, water 4000 grams.

step :

1. Wash the mulberries, put them in a bottle with brown sugar and add water (make sure 20% of the space in the bottle is left for fermentation)

2. If you use an ordinary sealed bottle, stir and release the air frequently every day for the first month. Be careful not to tighten the lid too tightly to prevent the bottle from bursting. Stirring can allow the enzyme to ferment better and prevent the ingredients on the top layer that are not soaked in liquid from going bad.

3. The bacterial film in the bottle is the continuous metabolism process of good bacteria. It is the fat and protein of fruit peel. Please don’t worry. The white film can be collected and wiped on the face (whitening skin).

4. The fermentation time lasts about 6 months. The test standard for the success of the enzyme is the absence of odor and black hair and the pH is below 4. 6 months or more is best. The longer the fermentation period, the smaller the enzyme molecules will be, making them easier for the body to absorb and providing more energy.