What are the functions and benefits of enzymes? How to choose enzymes when buying them

A good enzyme product should have a good taste, with a fresh plant fragrance, smooth and delicious, and moderate sweetness and sourness. However, because the taste of enzymes is different from most other foods, many people often feel that the first sip of good enzymes is very sour. After a few sips, you will find that the taste is very good. The following is what are the functions and benefits of enzymes?

Contents of this article

1. What are the functions and benefits of enzymes?

2. How to choose enzymes

3. When is the best time to take enzymes?

What are the functions and benefits of enzymes

Enzymes keep the body balanced

Enzymes can help the body maintain a balanced state in all aspects. This is because enzymes can make the blood in the body slightly alkaline, thereby helping to remove residual waste in the body, maintain the balance of intestinal bacteria, strengthen cells, enhance the body's resistance, and so on, so as to maintain a balanced internal environment of the body.

Enzymes help lose weight

Enzymes can help you lose weight. Obese people have too little lipase in their bodies and cannot break down excess fat. The accumulated fat will burden the liver, kidneys, and blood vessels and induce disease. Enzymes can supplement the lipase needed by the body and help burn excess fat effectively, thus achieving the goal of healthy weight loss.

Enzymes help detoxify and nourish the skin

Enzymes can help detoxify and beautify the skin. The toxins in the human body are decomposed and excreted from the body by various detoxifying enzymes synthesized by the liver and other organs. Eating enzymes can effectively help enhance the body's detoxification function and effectively help improve the cleanliness of body organs and blood. Excess toxins are excreted from the body and can also effectively help beauty and skin care, and improve rough and dull skin.

How to choose enzymes

How to choose enzyme:

1. Fermentation time.

Fruit and vegetable fermentation is carried out in stages. If the fermentation time is not enough, the enzyme components will stay in a certain stage in the middle (such as the presence of alcohol, polysaccharides, etc.), and the percentage of nutrients will also be low. Therefore, in theory, the longer the fermentation time is, the better. However, the nutritional value has an upper limit, just like no matter how good or big an apple is, it cannot be bigger than a watermelon. It is impossible to increase it indefinitely with the fermentation time. The later the fermentation, the lower the value of the same increased time cost. Therefore, the fermentation time should be moderate. The enzyme with a two-year fermentation time is the most cost-effective.

2. SOD content.

SOD (superoxide dismutase) is the substance with the most health-preserving value in enzymes besides the enzymes themselves. It has the effects of anti-aging and fighting free radicals, and free radicals are the source of all diseases. Therefore, the amount of SOD directly affects the quality of the enzyme. The level of SOD content depends on the level of enzyme production technology, which is where the ability of enzyme manufacturers is reflected. The levels of various manufacturers vary greatly, so it is difficult to directly say what the standard is. (The SOD content of Zhiguzhidao enzyme is 4.87*10^6Unit/100ml, you can use it for comparison) 3. The taste of the enzyme.

Good enzyme products naturally have to taste good. The biggest difference in enzyme production is in the process. Enzyme products with poor process taste sour and astringent, without a multi-layered and mellow aftertaste. Good enzymes should have a plant fragrance, be smooth and delicious, and have a moderate sweet and sour taste. However, because the taste of enzymes is different from most other foods, many people often feel that even if they drink good enzymes, they often feel very sour when they first drink them. After drinking a few more sips, you will feel that the taste is very good.

4. Place of origin.

At present, the most advanced enzyme production technology is in Taiwan and Japan. People in both places are very familiar with enzymes, and the industrial chain is also very complete, while other places are relatively weak. For example, few people in the mainland know about enzymes, and the production technology is not satisfactory. 5. Finished product status.

There are granules, powders, and liquids on the market. Granules and powders are both made from liquids. If the same enzyme is made into three states of the same quality, then granules and powders do have more ingredients than the stock solution. However, in the production process, many beneficial substances will be wasted, and these costs are added to the price you sell them to, and powders and granules are not as easy to absorb as stock solutions. The only disadvantage of the stock solution is that it is not as convenient to carry around as granules and powders. It would be perfect if there was a small bottle of stock solution that you could carry with you.

When is the best time to take enzymes?

If enzymes are only used for general daily health care, then drink them once in the morning and once in the evening. There are many ways to take enzymes, and the method and time of taking enzymes are best determined based on the symptoms to be improved, because only by choosing the appropriate method of taking can there be a good improvement effect. Taking enzymes for physical health care cannot be completed in a short period of time, and long-term persistence is required to achieve good results.