The feed the animal ate had proline-rich proteins and a fraction of these may be stored in the animals’ fat. The collagen in meat’s connective tissue can make the meat tough but the ginger enzymes will break down the collagen at 50 – 67˚C and will digest any proline-rich protein in the fat. Independent trials have shown the Biohawk ginger products to be the best natural tenderizer of meat.
- Cut off excess fat and pat the meat dry with paper towel.
- Rub sufficient Ginger Oil into the meat to lightly coat the meat (approx. 1 tablespoon per Kg meat). The oil carries the enzyme through the meat.
- Cook in your preferred way, but if using a hot plate, start the cooking at ambient temperature.
Preparing fish with the Ginger Oil has positive impacts on the flavour and texture. Other seafoods such as crustaceans including lobsters, crabs, and prawns, cephalopods including octopus, and squid, bivalves including clams, oysters, scallops and mussels, and other molluscs such as abalone all benefit greatly from preparation with Biohawk’s enzyme-rich ginger products. The Ginger Oil is easy to apply before cooking the food, but the Relief or DigestEasy can be added to the water where the animal is stored or into the water that is to be used for cooking. The ginger enzymes ensure the meat is not tough, and the flavour improves when it is cooked.
Vegetables and Salads
Use Ginger Oil to coat all vegetables being prepared before they are cooked (fried, grilled, baked, boiled, or steamed) or before they are included in a salad. Alternatively, sprinkle Relief powder or DigestEasy over vegetables and then toss with rice bran or extra virgin olive oil to coat. For a salad, toss in some Balsamic Vinegar or other vinegar or other favoured ingredient.
Sprinkle Relief powder or DigestEasy over fruits such as berries, banana, and melons or alternatively add either ginger product to a little orange or other juice to coat sliced fruit.
Wine, whisky, beer, gin, fruit juices, coffee, and tea all have proline-rich proteins that affect food intolerant people, make the drink bitter, and limit the pleasurable flavour and aroma of the drink. Adding a very little Relief dust OR 2 drops of DigestEasy to a standard glass or cup of these drinks will digest the proline-rich proteins, noticeably improving the taste and making them safe for food intolerant people. If you buy a commercial shake/smoothie, add ¼ teaspoon Relief. High powered juicers break down cells in vegetables and fruits releasing hydrogen peroxide that oxidises the ginger enzymes. You would need to condition the plant material with ginger before juicing.
When you buy soy or other sauce open and treat with Relief or DigestEasy and then store in the refrigerator until required.