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If every household utilize their fruits and vegetable waste to produce Enzyme, the Ozone layer will be protected, mankind can live in toxic free environment and enjoy non-toxic food’ A. RATIO USED IN MAKING WASTE ENZYME Material Brown Sugar / Molasses Waste (chopped to small pieces) Water B. METHOD OF MAKING ENZYME Ratio 1 3 10 Proposed Qty 500 g 1.5kg 5 liter Proposed Qty 1 kg 3kg 10 liter
1. Put vegetable waste and / or fruit peelings in a plastic container (not glass as it does not allow for expansion when air pressure is
build up during the fermentation process which produces beneficial gases). 2. Stir the mixture of brown sugar and water in clockwise direction and add into the container. The solution should cover the waste. Leave some space for fermentation and cap the container. 3. Open the cap to release any pressure build up and stir the mixture every day for two months. 4. On the following month, repeat (3) every two or three days. 5. After some time, the liquid should be yellow in colour with a tinge of orange fragrance. If the liquid becomes black and stinks, add in more brown sugar / molasses and let it continue to ferment. 6. Do not worry of any microorganisms, housefly eggs or maggots appear; just mix them in the solution and the enzyme will take care of it. 7. Enzyme is ready for use after three months. C. USES
The residue can be reused for the next production by adding fresh waste. It can also be dried, blended and buried in the ground as fertilizer. Enzymes have no shelf life, and when diluted with water will become more potent. The dilution for various uses are as stated below: Use Fertilizer Insecticide /Pesticide Anti-Odour / air freshener Plant hormone to get more flowers and fruits Detoxification Shampoo, dish wash, detergent (to enhance the nutrients and reduce the chemical side effects Enzyme 1ml 1ml 1ml 1ml 1ml 1ml (1 tea spoon) Water 1000ml 1000ml 200ml 500ml 500ml 10ml (500ml)
The vital foundation of life will be severely impaired without enzymes. 4. lemon 2nd layer and rock sugar 3rd layer (all in proportions of 1/3) Repeat till the content is around 50% full as the fermentation process later will release gases and the juices may overflow if the content is too full Close the container tightly Stick paper label on container to indicate date of making.Digests carbohydrates along with dead white blood cells. It contains alkaline with a higher ph to naturally allow breathing in the organs. date to rotate and date of consumption.both cut in rings Lemon and Oranges . 2. don’t over drink or it wasted. place enzyme in refrigerator.both cut in rings Garlic .Breaks down protein to rid unwanted debris in the blood including certain bacteria and viruses. Chinese Pear and Celery . remove the affected fruits. Leave it in a dry and cool place.peel off skin. How to make drinkable enzyme? Clean and dry all fruits. 5. Pour out enzyme into a spoon. and balances fatty acids. everything has to be disposed. Best is one month Extract the liquid from the results. Once the lid is open for consumption. If mold is greenish. Strictly no water or oil stain in the process.Fruits / Vegetables Enzymes Some great enzymes recipes : 1. For example.good for diabetic Bitter Gourd and Chinese Wolfberry . 6. If required.good for liver problems Benefits of Drinkable Fruit Enzyme Enzymes are protein molecules which is responsible for all biological activities in human cells. fat-soluble vitamins. Sieve the fruits and pour the juices into a new glass bottle. The leftover fruits can be used as body exfoliater and fertilizer for the soil or blended to make jam. keep it whole or cut in slices Pineapple with lemon Dragon fruit. Lipase . Improve immune system. If else failed. utensils and containers. If mould is seen. absorb and utilize nutrient. The enzyme should be ready for consumption in 2-3 weeks. Keep the enzyme drink in refrigerator because cool temperature will slow down the fermentation process that will turn the enzyme into alcohol. Remember to shake the container lightly every day to ensure that the fruits and top part of the bottle are immersed in liquid to prevent mold growth. grapes. Place fruit on the 1st layer. made into jam or mashed and dried to be used as fertilizers. The residue can be rubbed on the body for skin disease. grayish or brownish color everything has to be disposed. Improve digestive system and relieve constipation. I’m 60KG so I drink 30ml Enzymes mixed with 30ml plain water in the morning and night. ribena or strawberry (red enzymes) Pomelo. Apple and Lemon . Cellulose . Do not place spoon into glass bottle to avoid contamination. 7. Amylase . • Drink 1 to 3 times a day before meal. The Main Functionalities of Drinkable Fruit Base Probiotic Enzymes are • • • • • • • • • • • • • • • • • • • • Maintain a high alkaline blood ph. An antioxidant that protects body cells from oxidation by neutralizing free radicals. I get 60ml of Enzymes daily.Breaks down the fiber in our diet. According to a enzyme magazine. Enzymes are organic catalysts that increase the rate at which foods are broken down and absorbed by the body and help various metabolic functions in the body take place. Human body will not be able to digest. The cool temperature will slow down the fermentation process and delay the enzyme from turning into ethanol alcohol. add more brown sugar to create a more concentrated extract with high sugar content.Digests fat. remove the affected fruits and add more brown sugar. Fermentation and Storage • • • • • • If mold is seen. Recommendation Many people don’t know how to drink. General Probiotic Bacteria in Enzyme Protease . 3. Slice fruits in 3-5 mm thick. [Your weight in KG] x1ml + same amount of plain water= Enzymes your body need for a day. Lower cholesterol level. .
• Drink the enzyme an hour prior to eating to stimulate your nerves and promote blood circulation by placing a tablespoon of the enzyme under your tongue and swallowing. ..
Cut them into thin slices 3. Store for 3 weeks. Place the red apple. Then pour honey over it until the honey covers the pile of fruit slices. Antioxidants prevent the formation of cancer causing free radicals. Rinse and peel red apple. It is also rich in phytoalbumins which are highly valued for their antioxidant properties. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented 6. Pineapple Enzyme Ingredients Method 1. Cut into shreds 2. The layer of honey / rock sugar will ensure that the sugar acts as a preservative and the fruit will not turn mouldy 4. 2. It also contains pectin and vitamin C. It prevents cold and flu. (or place rock sugar over the pile of fruit slices) Seal and store the bottle in a cool place for fermentation Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented Store for 3 weeks 1. Peel pineapple and lemon. 4. The honey / rock sugar must cover the fruits completely to ensure that the fruits will not turn mouldy as the sugar acts as a preservative. Cut them into slices 3.1. 5. potassium. Pour honey over it until the honey covers the pile of fruit slices (or place rock sugar over the pile of fruit slices). 2 no Fresh Pineapple 2 slices Lemon 350 ml Honey Or 350g Rock sugar Function 4. Allow them to be air dried 2. Seal and store the bottle in a cool place for fermentation 5. Cut kiwi fruits and lemon into thin slices Place kiwi fruit and lemon slices in layers into a glass bottle. Seal and store the bottle in a cool place for fermentation 5. Serve Pineapple can break down proteins. Carrot is a good antioxidant that provides energy and improves the immune system. . green apple. carrot and green lemon. 3. It has antioxidant and anti-ageing properties. 5. green apple. 3. Serve Dragonfruit is rich in Vitamin C and minerals. Place fruit and lemon slices in layers into a glass bottle. It also increases the number of good bacteria in the intestines and helps to discharge waste from the body. Kiwi fruits contains mineral such as protein. Pour honey over it until the honey totally covers the fruit slices (or place rock sugar over the pile of fruit slices) 4. Serve. Rinse pineapple and lemon. Place Dragonfruit and lemon slices in layers into a glass bottle. Seal and store the bottle in a cool place for fermentation 4. Calcium. Peel Dragonfruit and lemon. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented. magnesium and iron. Dragonfruit Enzyme Ingredients 2 kg Dragonfruit 2 slices Lemon 350 ml Honey Or 350g Rock sugar Function Method 1. Rinse Dragonfruit and lemon and allow them to be air dried 2. calms the nerve and improves sleep 3. Kiwi Fruits Enzyme Ingredients 10 no Kiwi fruit 2 slices Lemon 350 ml Honey Or 350g Rock sugar Function Method Rinse kiwi fruit and lemon. phosphorous. Store for 3 weeks. 6. Store for 3 weeks. It is suitable for those who work long hours in front of a computer Ingredients 5 no Green Apple 5 no Red Apple 2 no Carrot 2 slices Lemon 350 ml Honey Or 350g Rock sugar Function 2. Peel kiwi fruit and lemon. esp. aids digestion and bowel movement and improves appetite. carrot and green lemon shreds in layers into a glass bottle then pour honey over it until the honey covers the pile of fruit shreds. Apple and Carrot Enzyme Method 1. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented 6. Allow them to be air dried.
2. broccoli. pineapple dices and grapes in layers into a glass bottle until all the fruits are used up. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly fermented. Seal and store the bottle in a cool place for fermentation 5. Rinse and cut pineapples into dices. 6. Store for 3 weeks.5. Serve Grape is rich in Vitamin A. Serve. Mixed Vegetable and Fruits Enzyme Method Rinse strawberry. It contains glucose and promotes blood circulation and diuresis (urination). Store for 3 weeks. Allow them to be air dried. 2. Cut into slices. C and A. Pour honey over it until the honey covers the pile of fruits (or place rock sugar over the pile of fruits). Rinse grapes and lemon and allow them to be air dried. Cut cucumber into slices. Place papaya slices. 5. Serve. Rinse and peel papaya and kiwi fruits. Seal and store the bottle in a cool place for fermentation 5. 2. Rinse black grapes and cut into halves 3. cabbage and Chinese cabbage. Seal and store the bottle in a cool place for fermentation. Pour honey over it until the honey covers the pile of fruits (or place rock sugar over the pile of fruits). kiwi fruits slices. Cut broccoli into small pieces. Place dried grapes and lemon slices in layers into a glass bottle all the fruits are used up. 4. cucumber. Peel grapes and cut lemon into thin slices 3. Shake the bottle on the 3rd or 4th day so that the fruits 6. . Grape Enzyme Ingredients 350 g Green Grape 350 g Red Grape 300 g Black Grape 2 slices Lemon 350 ml Honey Or 350g Rock sugar Function Method 1. B and C. 4. Pour honey over it until the honey covers the pile of fruits (or place rock sugar over the pile of fruits). Papaya is rich in Vitamin B. Mixed Fruits Enzyme Ingredients 250 g Pineapple 250 g Papaya 2 No Kiwi fruit 400 g Black Grape 350 ml Honey Or 350g Rock sugar Function Method 1. apple. Store for 3 weeks. Peel carrot and apple. Shake the bottle on the 3rd or 4th day so that the fruits could be evenly 6. It aids digestion 7. Cut carrot. 4. Mix all the vegetable and fruits Place vegetable and fruits mixture in a glass bottle until all the ingredients are used up. 3. cucumber and Chinese cabbages into shreds. 6. carrot. Ingredients 500g Carrot 500g Cucumber 200g Broccoli 4 Nos Red Apple 200g Cabbage 250g Chinese Cabbage 10 nos Strawberry 350 ml Honey Or 350g Rock sugar Function 1.
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