Mango Enzymes

Mango contains high quantity of Vitamin A, which is seldom found in fruits.  It also contains a lot of Vitamins C as well as Fructose, Proteins and Fibers.  Mango is a warm type of fruit, which will easily form moist heat, whereas it is suitable to each when body is deficiency-cold.  The Fruit skin belongs to cold type, which helps to stop coughs and reduce heat.

Ingredients:

Half Ripen Mangoes – 1000g (Half-Ripen Mangoes taste better for making enzymes)

Brown Sugar Blocks  – 700g (If you can’t find brown sugar block, you can replace with brown sugar cane / sugar cane)

Glass Bottle/Container  – 2 litres pack

Method:

1) Wash mangoes until clean and set aside to let it dry in the air or you can wipe it dry with a clean cloth (cloth must not use for other purposes).

2) Wash knife, glass Bottle and other utensils until clean, put under hot sun to dry or drain it under hot water and dry it with a clean cloth.

3) Peel away the Mangoes skin (you can leave the skin on), remove the seed and cut into small pieces, divides diced mangoes into 3 equally portions.

4) Spread a portion of the diced mangoes pieces in the bottom of the glass bottle/container, spread in 200g of sugar on top of mangoes.  Repeat the step till the last portion of mangoes are spread in, then sprinkle in the rest of sugar.  Remember to leave a gap/space (around 1/6) for the fruits to ferment.

5) Cover the glass bottle/container with lid, need not to close it too tight, leave a bit of air for the enzymes.  Keep the glass bottle/container at dry, clean and shady place.

6) After 4 weeks, if the mangoes diced did not grow any black mildews (if grow black mildews, that meant it has spoiled), you will smell the sweet fragrances.   Strain away the bits and enzymes are ready.  (You can keep the diced pieces of mangoes and eat it, is not bad either)

7) Enzymes are ready, the last procedure is to keep the ready made enzymes fresh in the fridges.

8) Mix 3 tbsp of enzymes into 1 cup of water, stir to mix well and serve it.

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Apples; Lemon; Carrot Enzymes

Ingredients:

Red Apples – 500g

Green Apples – 500g

Red Carrots – 300g

Lemon – 200g

Brown Sugar Blocks  – 450g (If you can’t find brown sugar block, you can replace with brown sugar cane / sugar cane)

Glass Bottle/Container  – 2 litres pack

Method:

1) Wash apples until clean and set aside to let it dry in the air or you can wipe it dry with a clean cloth (cloth must not use for other purposes).

2) Wash knife, glass Bottle and other utensils until clean, put under hot sun to dry or drain it under hot water and dry it with a clean cloth.

3) Cut the apples and lemons into thin slice, remove the seed. Cut the red carrots into slice (about 1cm) divides green apple 1 portion, red apple 1 portion, lemon 1 portion and red carrot 1 portion.  Total 4 portions, set aside.

4) Spread a portion of the slice red apple (you can place either green apple or red carrot first), in the bottom of the glass bottle/container.  After place the red apple, the green apple and red carrot, then add in the lemon slice. Spread in 100g of sugar on top of the lemon  and apples/red carrots.  Repeat the step till the last portion of lemon and apples /carrots are spread in, then sprinkle in the rest of sugar.  Remember to leave a gap/space (around 1/6) for the fruits to ferment.

5) Cover the glass bottle/container with lid, need not to close it too tight, leave a bit of air for the enzymes.  Keep the glass bottle/container at dry, clean and shady place.

6) After 4 weeks, if the lemon and apples/carrots slice did not grow any black mildews (if grow black mildews, that meant it has spoiled and you need to discard away.), you will smell the sweet fragrances.   Strain away the bits and enzymes are ready.  (You can keep the sliced apples and carrot and eat it, taste good too)

7) Enzymes are ready, the last procedure is to keep the ready made enzymes fresh in the fridges.

8) Mix 3 tbsp of enzymes into 1 cup of water, stir to mix well and serve it.

PS: Lemon is to kill the germs and prevent black mildews.

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Benefit From Taking Enzymes

Enzymes taken on an empty stomach go straight to the blood to digest undigested food particles in the blood and tissues, repair tissues, attack parasites and more.

Types of medical illness you might face that benefit from taking Enzymes are:-

  • anxiety
  • low blood sugar
  • kidney problems
  • water retention
  • depressed immunity
  • bacterial and viral infections
  • cancer
  • appendicitis
  • bone problems such as: osteoporosis, arthritis, and bone spurs
  • skin problems (rashes, hives, herpes, canker sores)
  • liver disease
  • gallbladder disease
  • high cholesterol
  • obesity
  • diabetes
  • cardiovascular problems
  • high blood pressure
  • chronic fatigue
  • spastic colon
  • dizziness
  • gas
  • bloating
  • acute food allergies
  • facial pain / paralysis
  • candidiasis (yeast infections)
  • lung problems
  • asthma
  • bronchitis
  • seizures
  • hyperactivity
  • mood swings
  • insomnia
  • depression
  • chronic diarrhea
  • dizziness
  • Relieve discomfort caused by lactose intolerance
  • Splits sucrose into glucose and fructose – an acidic environment occurs without the action of Invertase
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How is Enzymes made?

Enzymes are proteins so how they are made can be explained by the process of protein synthesis.

1.) The cell receives a signal that loosens the DNA and makes the wanted gene available for transcription.

2.) Transcription: The information provided by DNA is then transcribed into RNA. RNA processing takes place in the nucleus before it leaves for the cytoplasm. This RNA strand is the “messenger RNA” or mRNA for short.

3.) Translation: The mRNA then leaves the nucleus and goes through translation in the cytoplasm. Here, ribosomes meet the mRNA and translates the nucleotides into amino acids. A combination of three nucleotides (codon) = one amino acid. Remember that amino acids are the building blocks of proteins.

4.) The amino acids are then covalently bonded to one another. This produces a polypeptide, another name for protein.

5.) The polypeptide chain will then fold up to accordingly and may go to the rough ER for further modifications and/or the Golgi Body for transportation in/around/out the cell, depending on the protein’s function.

After making changes to the protein in the Golgi Body, then the protein is ready to work! Enzymes vary in structure and therefore vary in their function. They can work inside the cell, or they can be secreted.

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Blueberries And Strawberries Enzymes

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Blueberries has highest antioxidant capacity of all fresh fruit. It has a very effective immune builder and anti-bacterial, it promotes immunity by raising haemoglobin and oxygen concentration in blood (It boost up your immune system and prevent infections). Once your … Continue reading

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Types of Enzymes

Enzymes fall into three basic catagories of enzymes:

1. Metabolic Enzymes – These reside in your body and their function is to build and repair cells and tissues.
They are also a large part of our immune systems.
Metabolic enzymes carry out the body’s work.

2. Food Enzymes – These enzymes reside in raw food (not cooked or processed).
Food enzymes aid in the digestion and assimilation of the food’s nutrients.
Heat of over 118 degrees fahrenheit will destroy live enzymes.

3. Digestive Enzymes – These enzymes assist in the breakdown of cooked (or dead) food. Cooked food has no live enzymes to assist in the breakdown of the dead food so the body must supply the enzymes.
Digestive enzymes are limited in the body and if pushed beyond their reserves will borrow from the metabolic enzymes which sets the cycle for degenerative disease.

 

 

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Lists Of Enzymes

1.) Oxidoreductases 2.) Transferases 3.) Hydro-lases
4.) Lyases 5.) Isomerases 6.) Li-gases oe synthetases

1.) Oxidoreductases

In biochemistry, an oxidoreductase is an enzyme that catalyzes the transfer of electrons from one molecule (the reductant, also called the hydrogen or electron donor) to another (the oxidant, also called the hydrogen or electron acceptor).
This group of enzymes usually utilizes NADP or NAD as cofactors.

2.) Transferase

In biochemistry, a transferase is an enzyme that catalyzes the transfer of a functional group (e.g., a methyl or phosphate group) from one molecule (called the donor) to another (called the acceptor). For example, an enzyme that catalyzed this reaction would be a transferase: A–X + B → A + B–X In this example, A would be the donor, and B would be the acceptor. The donor is often a coenzyme.

3.) Hydro-lases

In biochemistry, a hydrolase is an enzyme that catalyzes the hydrolysis of a chemical bond. For example, an enzyme that catalyzed the following reaction is a hydrolase: A–B + H2O → A–OH + B–H.

4.) Lyases

In biochemistry, a lyase is an enzyme that catalyzes the breaking of various chemical bonds by means other than hydrolysis and oxidation, often forming a new double bond or a new ring structure.
For example, an enzyme that catalyzed this reaction would be a lyase: ATP → cAMP + PPi Lyases differ from other enzymes in that they only require one substrate for the reaction in one direction, but two substrates for the reverse reaction.

5.) Isomerases

In biochemistry, an isomerase is an enzyme that catalyzes the structural rearrangement of isomers. Isomerases thus catalyze reactions of the form A → B where B is an isomer of A.

6.) Li-gases

In biochemistry, ligase (from the Latin verb ligāre — “to bind” or “to glue together”) is an enzyme that can catalyse the joining of two large molecules by forming a new chemical bond, usually with accompanying hydrolysis of a small chemical group dependant to one of the larger molecules.
In general, ligase catalyzes the following reaction: Ab + C → A–C + b or sometimes Ab + cD → A–D + b + c where the lowercase letters signify the small, dependent groups.

 

 

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