What Is Non Sugar Natural Digestive Enzymes

Lime flower honey is used in non-sugar enzyme DIY. Is it a form of glucose too?
~ Answer:

Lime flower honey or wi Id honey is a combination of glucose and fructose. Low amount of honey helps to activate the fermentation process. This glucose and fructose will also be converted into alcohol and with very low Icvcl residue remaining. When the fermentation matures, these substances will be fully decomposed.
However, using sugar will result in fermented enzyme containing high level of alcohol and sugar residue. Diabetics are not advised to consume such products.

Can we substitute others honey with lime flower honey?
~ Answer:

Yes, but only with high quality honey.
Avoid using poor quality wild honey as it may contain high level of pathogens that will contaminate the enzyme.

Why non-sulfur or non-preservative herbs should be used?
~ Answer:

Sulfur or preservative destroys most of the live bacteria, which may affect the fermentation process. These substances may penetrate inside the herbs content. It is difficult to be removed and harmful to our health.

Why is there usually a layer of white membrane found on the surface of the enzyme during fermentation?
~ Answer:

This is the layer of bio-filrn, occurrence of bacteria activity that forms during fermentation. This is harmless and there is no need to be worried.

How to prevent enzyme from becoming moldy?

~ Answer:
a)    Select only fresh vegetables and fruits. Remove ragged or hidden surfaces that stain easily with soil and microorganism.
b)    The mouth of the container must be sealed tight with food wrap and be covered with a lid after all ingredients are stacked-in. This will prevent pathogen or spores from entering into the contents.
c)    Semi-dried surface will easily get molded. Please shake slightly the container (everyone or two days) to moist the ingredients.
d)    Organic Brown Rice vinegar may be added if the enzyme liquid is not enough to cover the ingredients.
e)    Use clean and dry spoon to scoop the contents when opened for consumption.
f)    During fermentation, avoid storing containers at damp, hot or stuffy areas as these conditions may cause contamination.