What is enzyme and its function

We will find that many people who are losing weight have started using enzymes. Everyone's understanding of enzymes is limited to their ability to lose weight and slim down. In fact, enzymes are more than just that. The ingredients in enzymes need to be clearly understood first. In addition to losing weight and slimming down, enzymes can also bring many rich benefits to the body, which everyone needs to understand clearly.

Ingredients

The so-called "enzymes" sold on the market are not enzymes. "Enzyme" was originally a translation of the word enzyme, which originally meant protein biological macromolecules with biochemical activity. However, the word "enzyme" is used incorrectly on the market. Its main components are some metabolites, which are small molecule mixtures fermented from fruit and vegetable residues by microorganisms' own enzymes. The composition is not unclear, but it is uncontrollable. There is no shortage of alcohols, oligosaccharides, fatty acids and other things that are not lacking in the human body.

effect

A very important aspect that determines the function of an enzyme is whether it has a scientific formula of main ingredients. The main ingredients used determine what functions it has. The more types are not necessarily better. If there are too many types and a single ingredient fails to meet the required threshold, it means that it has no function.

Since they are products of fermentation, some products contain probiotics and numerous microorganisms. Under certain conditions, these probiotics and microorganisms can promote intestinal peristalsis. Therefore, it can be said that enzymes themselves do not have the function of laxative and weight loss. Even if enzyme products have been proven to be effective in weight loss, it is not the enzymes that are at work, but the probiotics, microorganisms and additives in the fermentation products.

harm

The temperature of the fermentation environment of "homemade enzyme" is more suitable for the reproduction of microorganisms. If the production is unsuccessful, it is likely to produce some miscellaneous bacteria and harmful substances, which can easily cause food poisoning.

In addition, methanol may be produced after pectin is fermented by microorganisms. When people make their own enzymes at home, they do not have the subsequent process to remove methanol, which is also a risk.