酵素养水 | Enzyme Water

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酵素养水

酵素= (廉价的净水器) – 简单、经济、效果好。

身体需要的水,除了干净的水之外更重要的是活性的水

  • 酵素养水 = 廉价的净水器
  • 养水的时间越长越好。
  • 所谓的好水,就是微观结构被优化了的水,水中大分子团变小水分子团,水变活性水。
  • 人体需要大量的好水。不过现在普遍的环境水质量的下降,很难喝到好水。
  • 分子团比较大,活性不够的水,很难通过体内的各种微细通道,进入细胞深处发挥作用,反而加重供水排水的负担。

酵素可以改变水中的张力。水中大分子团转化为小水分子团,小水分子团渗透力强,水质也变得软滑甘甜,能迅速渗透细胞,细胞更易吸收,身体可以迅速补充到需要的水分滋养细胞。

什么是好水?
便宜、方便、安全、随时可用。 

为什么一直强调酵素要大量稀释了喝?

  • 因为酵素需要在有水环境,才能更好地发挥作用。
  • 如果人体缺水,很多酵素(酶)是无法被激活的,也就是无法发挥作用。
  • 过多的补充浓度高的酵素反而会使神经紧张,身体会处于紧绷状态,而如果有充足的水,酶的作用就可以被激发激活。
  • 这也在说明为什么酵素越稀释力量越强大。

材料︰

  1. 水︰推荐︰自来水、过滤水。
  2. 饮用酵素或环保酵素

容器︰

所有的塑料容器、不锈钢、陶器、玻璃等。

做法︰

  1. 找一个可以装水的容器、往桶里装满水
  2. 加入一滴Dr Ros饮用酵素/环保酵素,越稀释越强大。
  3. 把容器盖子盖好,放在阴凉处,切勿照晒阳光以避免生绿苔。

备注:

  • 如果打算长期养好水,就要很淡的浓度,一万倍以上10万倍,100万倍。
  • 酵素水越稀释越好喝,浓了反而不好喝,又酸又苦又涩,稀释了又滑又香。稀释多少倍自己掌握,不同酵素有不同感觉,稀释到自己感觉舒服就对了。
  • 盖好盖子放在阴凉处避开阳光避免生绿苔。
  • 养的时间越长越好~水不一样,养的时间也不一样。水质好的地方需要的时间就短一点。
  • 每个人用的酵素也不一样,酵素时间长短和质量都不一样,会有些影响。但所有的酵素可以养水,环保酵素也可以。
  • 养好的水不用煮开,什么水都可以养。

(半个月~明显的口感变化、两个月以上的水就很好了、超过半年水的甜味就很明显)

常见现象︰

  • 绿苔︰一般情况下都是光照所致。有光照加上有活性水的环境就会有生命开始酝酿。如果想避免就放入阴凉的地方避光,实在不行就拿不透明的东西挡一檔也是可以的。
  • 絮状物或沉淀︰可能是酵素妈妈,透明状。也可能是养水过程中的析出物,析出物一般是沉淀在水底。颜色有黑色、褐色、白色等。
  • 发臭发腥︰一般是酸性水或是酵素加多了引起重新发酵,水会变浑浊,变腥。这种情况下就交给时间,水会变回来,清澈甘甜。

一般的自来水会添加氯气做消毒剂,所以很多自来水会变黑及味道很刺鼻。

水中出现生命体的情况,是因为水是活性的。

用法烧水、泡茶、煮饭、㷛汤、炒菜、饮用。(养水可以做任何用途)

做,实践,得到的西才是自己的。

酵素养油养水 2018 说明书

Enzyme Water

Enzyme Water = (a cheaper water purifier) – simple, economical, and effective

Our body not only needs water, beside clean water, active water is more important

  • Enzyme Water = A cheaper water purifier
  • The longer you keep water, the better
  • The so-called quality water is which the water micro-structure is optimized, the large water molecular clusters become smaller, and active
  • The human body needs a lot of quality water. However, due to the current declining quality of the environmental, it is difficult to get quality water
  • Water with a larger molecular cluster and less active, can hardly enter deeply into various micro-channels then penetrate the cell for body function, but rather increase the burden of expelling water from our body

Enzymes can change the tension in the water, transforming large water molecular clusters become smaller with better penetration, thus the water taste softer and smoother which can be absorbed easily to replenish and nourish the cells.

What is quality water?

Cheap, convenient, safe and available at any time.

Why we emphasized that enzymes need to be more diluted?

  • Because when enzymes diluted in water, it acts better
  • If the human body becomes dehydrated, many enzymes cannot be activated and functioned
  • Over concentrations of enzymes can create tension in the nervous system, and when only sufficient of water, then the enzyme can be activated
  • This explains why the more diluted the enzyme, the stronger

Ingredients:

  1. Water – recommended: tap water, filtered water.
  2. Dr Ros Classic / Graceful / Eco-enzyme

Container: All plastic containers, stainless steel, pottery, glass, etc.

Method:

  1. Fill the bottle with water
  2. Add a drop of Dr Ros Classic / Graceful / Eco-enzyme into the bottle of water
  3. Cover the bottle with the cap and keep it in the shade to avoid green moss formation

Remarks:

  • If you plan to keep the enzyme water for a longer period of time, the more it is diluted the better, 10,000 times, more than 100,000 times or even 1 million times.
  • The more diluted the enzyme water the better it taste whereas over concentrated it will taste sour and astringent. It is diluted, slippery and fragrant.
  • One can determine the dilution ratio according to experience, different enzymes have different taste, dilute according to your own comfort.
  • The longer you keep the enzyme water, the better. The duration for keeping the water is different according to water source. The time required for a quality water source shall be shorter.
  • The enzymes used by each person are different, the fermentation period and quality of the enzymes are also different which will affect the enzyme water. All Dr Ros enzymes can be used, including Eco-enzymes.
  • The enzyme water does not need to be boiled, and any water can be to make enzyme water.

(Obvious changes in taste for enzyme water kept for half months, keeping it for two months is better and if more than 6 month the water obviously taste sweeter)

Usual phenomenon:

  • Green moss: generally caused by exposure to light. When active water expose to light, life form begins to breed. In order to avoid this, place it in shade or block it using any opaque object.
  • Sediments: May be the formation of enzyme mother, it looks transparent.Odour: Generally, acidic water or over concentrated enzymes use which cause re-fermentation, and the water becomes cloudy. In this case, just keep it for longer period, it will change and finally turns clear and taste sweet.
  • Generally chlorine is added into tap water as a disinfectant, so in most cases tap water use in enzyme water will turn darker and taste unpleasant.

Usage:

Boiling water, making tea, cooking rice, soup, stir-frying, drinking. (enzyme water can be used for multi purpose)

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