Healthy Living with Fruits Enzyme ©

By Soh Kim Fai

Causes and conditions of Sickness1. Sitting too long without moving2. Eating too much3. Sadness4. Fatigue5. Excessive sexual desire6. Anger7. Postponing excretion8. Postponing urination9. Holding breath10. Suppressing gas

1. Imbalance of 4 elements2. Irregular dietary habits3. Disturbances by spirits4. Demon possession5. Force of bad karma

Sutra of Buddha’s Diagnosis

Discourse of Great Equanimity and Insightful Meditation

What is Enzyme ?

• Two types:– Internal: produce by our internal organs– External: through consuming food or fruits

Analogy of Enzyme

Our body is like a factory. All physical components must function well for business to grow.

The workers in the factory is like the different Enzymes. Each have different roles to help to run the business.

So…….Enzyme = Life !!!

Function of fruit enzyme

• Maintain “good viruses” in our intestine which aid digestion.

• Fight “bad viruses” by strengthening our white blood cells.

• Cleanses the blood.• Helps to clot blood.• Help to repair cells and tissues

(especially the infected ones).• Promotes the growth of new and

healthy cells.• Strengthens our immune system.

WONDER DRINKS AT LOW PRICE !!!!

What causes enzyme depletion?

• Selective in the type of food to consume (e.g don’t take vegetables).

• Over-cooked food (Enzyme is destroyed above 50 degC).

• Stress at work and social life.• Prolonged lack of exercises.• Contaminated food and polluted air and water.• Taking of medicines over a prolonged period.• Consuming to much man made flavourings and chemical products.• Virus infection and sickness.• Aging.

Equipments needed for making fruit enzyme

Intangible equipments: Time, patience and self-disipline

Process of making enzyme

1. Fruits stacking

Base of container

Fruits of your choice

Lemon

Rock sugar

Repeat the 3 layers until reaches the top of container

Rock sugar

Second day condition

First day: Fully packed to brim and dry

Second day: Level drops as juice oozes

No problem !!

Mix ingredients regularly after fermenting for 3 or 4 days

After 1 week

Still looks fresh !

After 2 weeks

Looks Yakkybut Yammy !

Harvest time !!

2.Extracting Enzyme

Extraction material must be very DRY……….can use hair dryer.

Filtering

Squeezing

Transferring

This container can make about 4 bottles of fruit enzyme

Residue……what to do ?

• Spread onto bread as jam

• Consume as “Acha”

• Apply onto face (“masking”)

• Discard

How to consume ?

• 30cc for every intake.

• Maximum of 90cc per day.

• Preferably consume at least 1/2 an hour before meal.

• Add ice-cube if taste is too strong.

1. Fruits stacking

2. Fermenting (2 weeks)3. Extraction

SUMMARY OF PROCESS

FAQQ: How big should the fruit cuts be?A: You may slice on its cross section, for grapes, merely slice into halves, for others

(papaya, honeydew, pineapple ….); simply chop to about 5 to 15mm in length. In general, the small the better.

Q: As for the lemon, do we cut them into thin slices, say 3 mm?A: About there. (remember to peel skin)Q: What is the size of the rock sugar?A: Rock sugar size is not that crucial. Because whether big or small, they will melt readily.

As an indication: from pulverised form to about to be about 20mm cube.Q: How thick should each level of fruits be?A: Thickness of each level of fruits depends is a matter of trial and error. It would vary from

20mm to 60mm.Q: How thick is the level of lemon?A: Thickness of lime is one slice thick. However, you need not cover the entire cross

section of your container. Too many lemon may make your enzyme very sour. You may add more sugar anytime during the 2 weeks of fermenting process if you feel its too sour.

Q: How thick is the level of rock sugar?A: Thickness of rock sugar is trial and error again. One level of rock sugar is a

good start point. Just like the lime, need not fill the entire area of container.Q: Do we have mixed fruits at each level, or do we have a single type of fruit at each level,

or are all the levels are to be of the same fruitA: Can have mixed fruits on the fruits’ level.