Mung Bean Enzyme Juice -- Homemade Natural Enzyme

The recovery of many diseases is inseparable from the assistance of enzymes, especially serious diseases such as cancer. There are a variety of enzyme products in the health care market. Not only are they expensive, but their efficacy is also questionable.

Here we introduce a natural enzyme, which has precise curative effect and is suitable for various serious diseases, and its production method is simple. This enzyme comes from the germination process of mung beans. The germination process will produce a variety of nutrients needed for growth. It is only necessary to promote the germination process of mung beans without adding any unnatural fermentation methods.

In the process of germination, after mung beans absorb water, they germinate under suitable conditions, and the mung beans are transformed from a dormant static state to a dynamic process with vigorous life activities. At this time, the type and quantity of enzymes increase significantly, and the enhancement of enzyme activity makes the metabolism at a relatively high level, starts a series of enzymatic reactions, and converts the carbohydrates, fats, proteins and other substances stored in mung beans into highly active ingredients that can be utilized by life activities, the content of other biologically active substances is also greatly increased.

After the germination process, the protein of mung bean has begun to decompose into a state that is easier to digest and absorb (amino acids and peptides). Complex carbohydrates also begin to be broken down into simpler glucose molecules, fats also begin to be broken down, more vitamins and enzymes are released, and the form of minerals is easier to absorb and utilize.

In terms of nutrients, after mung bean germinates, the content of fat and reducing sugar decreases, but the content of protein, amino acid, vitamin A, C and biologically active substances such as isoflavones and chlorophyll are higher than that of mung bean. Mung beans contain almost no vitamin C, and mung bean sprouts only contribute to the synthesis of vitamin C during the growth process. The sprouting process not only produces a large amount of vitamin C and folic acid, but also increases the content of vitamin B, especially B2, B5 and B6. Carotene also increased dramatically, sometimes eightfold.

In legume seeds, phytic acid binds calcium, magnesium, iron, copper and zinc, making it difficult for the body to absorb these nutrients, but during germination, phytic acid and enzyme inhibitors are neutralized, making these minerals are easily absorbed and utilized.

Germination will produce a variety of anti-cancer substances, and will also inactivate the powerful carcinogen aflatoxin. Clinical practice has also proved that mung bean sprouts have a very good detoxification effect.

Studies have found that bean sprouts contain an interferon-producing agent, which can induce interferon, increase antibiotics in the body, and increase the ability to resist viruses and cancer.

Chinese medicine believes that mung bean sprouts are cool in nature and sweet in taste. They can not only clear away heat, unblock the meridians, and detoxify, but also nourish the kidneys, diuresis, reduce swelling, nourish yin and strengthen yang, regulate the five internal organs, beautify the skin, and relieve dampness and heat. It can also lower blood fat and soften blood vessels.

Bean sprouts are actually the hypocotyls from which beans germinate. There is a big difference in nutrients between young bean sprouts and older bean sprouts, because many nutrients have been used to build the stems and leaves of older bean sprouts during the process of growing. Germinated beans that have only germinated for 2-3 days have the most complete and rich nutrients. At this time, its young roots are only about 0.5~1.0 cm. The germination process is best not to exceed 3 days.

The sprouting process draws minerals from the water used for sprouting and chelates them with amino acids, making them more easily absorbed or utilized by the body. Therefore, if the water used to soak beans contains more minerals, the nutritional value of the resulting bean sprouts will be higher. A pinch of natural sea salt can be added to the water in which the beans are soaked to increase the mineral content.

The nutritional value of germinated beans will continue to increase, while the nutritional content of general fresh vegetables and other agricultural products will decline steadily after harvest, but the nutrient value of germinated beans will continue to increase until the time of consumption.

The production of bean sprouts does not require land or agricultural tools, and it only needs sufficient water to germinate indoors. It is the easiest vegetable to produce, and its nutritional value is particularly high.

The production process of "Mung Bean Enzyme Juice":

- Prepare a opague plastic container with a diameter of about 8~10 cm and a height of about 15 cm, with holes drilled at the bottom to allow excess water to leak out.

- Put a few tablespoons of mung beans into a bowl, add 4 times more water than mung beans and soak for 1 day, changing the water 2~3 times during the period.

- After rinsing the next day, pour the soaked mung beans into the plastic container, let the excess water flow out, then close the container lid, put it in a cool place for 1~2 days, change the water and rinse 4~5 times a day. The soaking and germination process should not exceed 3 days.

- When the root of the germinated bean is about 0.5~1.0 cm, wash and rinse it, then store it in the refrigerator and keep it fresh for later use. It is best to wash and rinse it everyday. The germination process will be slow due to the cold.

- Put about 5 tablespoons of germinated beans into a blender, add about 400~500 ml of cold water from the refrigerator, and blend into "Mung Bean Enzyme Juice".

- Add appropriate amount of ‘lakanto monkfruit sweetener’ and honey, stir well before drinking, and store unfinished ones in the refrigerator.

Note:

1. Bean sprouts that germinate in a dark environment are white in color and more tender and brittle in texture. If they are exposed to sunlight, they will turn green due to photosynthesis and have a bitter taste.

2. Do not soak too many mung beans at one time, because it is easy to produce foul odor.

3. It is best to use organic mung beans.

4. Red bean sprouts and soybean sprouts contain toxins, which must be eliminated through cooking, and can only be eaten after being cooked. Eating raw may cause nausea, vomiting and diarrhea.

5. For patients with poor digestive function, drinking "mung bean enzyme juice" is easier to digest and absorb than eating mung bean sprouts. "Mung Bean Enzyme Juice" is not cooked, its nutrients are very complete, and the taste is sweet and delicious, suitable for men, women, children, and weak patients.