Fig Enzyme as a Drink

Fig Enzyme? How are they different from Probiotics or Prebiotics?

Fig enzyme drink is created through the normal fruit fermentation process and takes between 5 to 7 days to complete. Unlike vinegar or wine that needs a catalyst or a starter, fig enzyme is done without any catalyst, mainly sugar that allows for the enzyme to works its magic.

During the fermentation process, enzyme contained within the figs will break down the added sugar to the figs. Added sugar is to speed up the fermentation process, which sugar will be converted into ethanol and carbon dioxide in the process. The final product of the fig fermentation is an “in-between” of fig syrup and fig vinegar. Figs usually ferment further even after the 5 to 7 days, thus taste becomes more sourish overtime. Carbon dioxide released through the fermentation is also the reason why the fig enzyme drink become fizzy. 

We have earlier explored probiotic and prebiotic. So how are they different from enzyme? Probiotic is good bacteria introduced to the guts to further enhance the gut microbiome, so nutrients are better broken down and absorbed into the body in our colon or guts. Prebiotics work as a fuel for probiotic to thrive and proliferate in the guts. Enzyme on the other hand works as digestion enhancer in the stomach.

Fig enzyme drink has similar benefits to taking fresh figs and our products like the Gugu Guts Prebiotic. What is distinct is the taste of fig enzyme, which is sour-ish sweet and makes a refreshing shot direct from the fridge before meal.

Among the benefits of fig enzyme include:

1. Promote digestive health
2. Antioxidants reduce risk of cancer 
3. Maintain blood pressure
4. Regulate blood sugar level
5. Lower cholesterol level

Make sure to check out our fig enzyme soft launching soon!