Fruit enzymes can help with weight loss. They can promote digestion and accelerate the elimination of toxins from the body, thus aiding in weight loss.

　　Enzymes can directly enhance metabolism, and the energy used to convert fat can remove waste and reactive oxygen species, reducing toxins. Therefore, enzymes aid in weight loss and detoxification. Enzymes are derived from the fermentation of organic fruits, are rich in nutrients, and can help with weight loss and detoxification. The principles behind their weight loss effects are as follows.

　　The slimming enzymes in this product can supplement and increase fat metabolism, enhancing overall metabolism and gradually transforming a body prone to weight gain into one prone to weight loss. It can also stimulate blood circulation, promoting healthy skin. During the fat conversion process, the enzymes also eliminate waste and reduce toxins. Furthermore, they can cleanse intestinal folds of toxins and accelerate metabolism, thus achieving weight loss and slimming effects.

　　Fruit enzymes can also help eliminate fatigue by utilizing surplus energy when our bodily functions are operating normally, allowing us to be full of energy for activities. Enzymes are actually digestive enzymes that promote digestion and absorption, regulate intestinal function, and maintain a balanced gut microbiota. Moreover, they are very safe and reliable.

　　How to make fruit enzyme weight loss

　　Dragon fruit enzyme

　　Ingredients: 2 dragon fruits, 1 lemon, granulated sugar or rock sugar (to taste)

　　practice:

　　1. Wash the mangoes and dragon fruit, peel them, but keep the red skin.

　　2. Slice the lemon and put it into the enzyme bucket. I used an enzyme bucket, which ferments relatively quickly, taking 4-7 days. A regular glass bucket can also be used, but it will be a little slower.

　　3. Pour lemon slices, white sugar, and dragon fruit into the bucket, then add 6 liters of purified water. I used Nongfu Spring water. I recommend using purified water since the water source varies greatly.

　　4. Stir well and cover the container.

　　5. Ferment in an enzyme bucket for 4-7 days, or in a regular glass bucket for about 10 days. Then you can take it out of the bucket, filter out the fruit pulp, and put it into a bottle. The color is gorgeous! Red dragon fruit will produce a deeper color.

　　Hawthorn Enzyme

　　Ingredients: 1 lemon, 500g hawthorn berries (pitted), appropriate amount of white sugar

　　practice:

　　1. Wash and dry the hawthorns, and remove the pits (you can use chopsticks or a knife to cut them).

　　2. Weigh out the pitted hawthorns and put them into the fermentation bucket.

　　3. Pour in an appropriate amount of white sugar (hawthorn is sour, so the amount of sugar is relatively large).

　　4. Add an appropriate amount of drinking water (preferably filtered water; I used water from a water purifier), and squeeze in lemon juice.

　　5. Stir once in the morning and once in the evening every day while fermentation is in progress. Keep the stirring spoon clean and dry. Wait for 5 days.

　　6. Once there are plenty of bubbles on the surface, you can filter it out. After refrigerating it for two days, it's ready to drink. It's so delicious, I highly recommend it.

　　Lemon enzyme

　　Ingredients: Six lemons, white vinegar, and rock sugar (to taste).

　　practice:

　　1. Soak lemons in salt water for half an hour, then scrub the peel with salt. The lemons must be dried completely.

　　2. When slicing a lemon, make sure the cutting board and the lemon are free of water and oil. Slice it into pieces, removing the top and bottom, and remove the seeds, otherwise it will be bitter.

　　3. Place the sliced ​​lemons in a prepared airtight jar, layering lemons and rock sugar.

　　4. Finally, pour in the prepared white vinegar, enough to submerge the lemon and rock sugar.

　　5. Simply place it in a cool, well-ventilated place and wait 2 weeks to 1 month before drinking. For the first ten days of fermentation, open the container to let the air out daily.

　　Pomegranate Enzyme

　　Ingredients: 2 pomegranates, appropriate amount of white sugar

　　practice

　　1. Cut the pomegranate open, remove all the seeds, and crush them in a food processor.

　　2. Put the crushed pomegranate seeds and white sugar into the enzyme bucket, and pour in purified water to the 3-liter mark.

　　3. Do not seal the lid tightly. Place the enzyme container in a cool, shady place at room temperature and stir it once in the morning and once in the evening.

　　4. After about four days, all the pomegranate seed fragments will float to the surface of the liquid, the surface of the water will be covered with a large number of bubbles, the water will have a light red color, and there will be no obvious alcohol smell.

　　5. Pour out the prepared pomegranate enzyme, refrigerate it, and consume it within one week.