IMORTANT NOTE: As required by law,
Due to legal restrictions regarding natural or non-pharmaceutical remedies or therapies, this information is provided by the right of free speech for educational purposes only,
We must therefore insist that if you are ill or have any disease or health problem that you contact a medical doctor Immediately and ask their advice before trying any formula or suggestion given in this material.
Master Tonic - A Natural Antibiotic
Pro-biotic: anti-viral, anti-bacterial, anti-fungal, and anti-parasitical.
This is a modern-day version of a recipe for an extremely powerful natural antibiotic originally used to fight infection like the Bubonic Plague that killed well over a third of the world in the 1300's. Unlike pharmaceutical antibiotics it fight both bacteria and viruses, and is effective against pathogens that have develop immunity to existing drugs.
1 part fresh chopped Garlic Cloves ( anti-bacterial, ant-fungal, anti-viral, anti-parasitical) .
1 part fresh chopped White Onion, hottest onions available ( similar properties to garlic)
1 pit fresh grated Ginger Root ( increases circulation to the extremities)
1 part fresh grated Horseradish Root ( increases blood flow to the head)
1 part fresh chopped Cayenne Peppers, ( a great blood stimulant)
1 part fresh chopped parsley ( good for circulation and breath freshener)
Fill a 1 quart glass jar 3/4 of the way full with equal parts by volume ( 1/2 cupful) each above herbs. Then fill up the rest of the jar to the top with raw unfiltered, unbleached, non-distilled apple cider vinegar. ( It should look brown and milky.) Close and shake vigerously and then top vinegar if necessary. Shake at least once: a day for two weeks, then filter the mixture through cheese cloth, bottle and label. Make sure you shake it at least once a day. Use all fresh (organically-grown herbs if possible), used dried herbs only in an emergency.
This tonic is extremely powerful because all the ingredients are fresh. Its power should not be underestimated. This formula is a modern day plague tonic and when added to an incurables routine it can cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation while putting the best detoxifying herbs into the blood. It strengthens the good guys (probiotics) in your system that help defend against infection that broad-spectrum pharmaceutical antibiotics kill. This formula is not just for sniffles, it has helped to turn around the deadliest infections like some of the new mutated killer bacteria that defy conventional antibiotics.
Dosage is 1/2 to 1 ounce, two or more times daily ( 1-2 tablespoons a time), gargle and swallow. (Don't dilute: with water). For ordinary infections, a dropper taken 5-6 times a day will deal with most conditions. It can be used during pregnancies, is safe for children ( use smaller doses) and as a food is completely non-toxic.
Make up plenty; it does not need refrigeration and lasts indefinitely without any special storage conditions.
Makes about 2 quarts
3 quarts filtered water
1 cup sugar
4 tea bags of organic black tea
1/2 cup kombucha from a previous culture
1 kombucha mushroom (see Sources)
Bring 3 quarts filtered water to boil. Add sugar and simmer until dissolved. Remove from heat, add the tea bags and allow the tea to steep until water has completely cooled. Remove tea bags. Pour cooled liquid into a 4-quart pyrex bowl and add 1/2 cup kombucha from previous batch. Place the mushroom on top of the liquid. Make a crisscross over the bowl with masking tape, cover loosely with a cloth or towel and transfer to a warm, dark place, away from contaminants and insects. In about 7 to 10 days the kombucha will be ready, depending on the temperature. It should be rather sour and possibly fizzy, with no taste of tea remaining. Transfer to covered glass containers and store in the refrigerator. (Note: Do not wash kombucha bowls in the dishwasher.)
When the kombucha is ready, your mushroom will have grown a second spongy pancake. This can be used to make other batches or given away to friends. Store fresh mushrooms in the refrigerator in a glass or stainless steel container - never plastic. A kombucha mushroom an be used dozens of times. If it begins to turn black, or if the resulting kombucha doesn't sour properly, it's a sign that
the culture has become contaminated. When this happens, it's best to throw away all your mushrooms and order a new clean one.
Note: White sugar, rather than honey or Rapadura, and black tea, rather than flavored teas, give the highest amounts of glucuronic acid. Non-organic tea is high in fluoride so always use organic tea.
A word of caution: Some individuals may have an allergic reaction to kombucha. If you have allergies, start witha small taste to observe any adverse effects. If you react badly, use beet kvass (page 610) several weeks to detoxify and then try again.
The Soviet experience is part of the large body of documentary evidence that the beverage made from kombucha fermentation of tea and sugar is, indeed, a dramatic immune system booster and body detoxifier. Tome Valentine Search for Health
It seems surprising, even ironic, to conclude a health food cookbook in which we have warned against sugar, yeasted foods and tea, with a tonic made from sugar, yeast and tea! But the kombucha "mushroom" (which is actually a symbiotic colony of yeast and bacteria) acts on sugar and tea to produce not only acetic and lactic acid but also small amounts of a potent detoxifying substance, glucutonic acid. Normally this organic acid is produced by the liver in sufficient quantities to neutralize toxins in the body - whether these are naturally produced toxins or poisons ingested in food and water. However, when liver function becomes over loaded, and when the body must deal with a superabundance of toxins form the environment - certainly the case with most of us today - additional glucuronic acid in taken in the form of kombucha is said to be a powerful aid to the body's natural cleansing process, a boost to the immune system and a proven prophylactic against cancer and other degenerative diseases.
More importantly, kombucha is the cure for a hot day - it tastes delicious and refreshing. A fizzy, dark colored, energizing beverage, at the same time acidic and slightly sweet, this gift to the world from the Ural mountain region of Russia qualifies as the soft drink of the twenty -first century, the answetrto the scourge of cola drinks that now wreaks havoc with the health of Western populations. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Revised Second Edition) by Sally Fallon with Mary G. Enig, Ph.D.
Put one cup of wheat berries in quart jar.
Fill jar with water, cover with cheese cloth , let set 24 hours.
Drain water off, leaving berries in jar, fill jar with steam distilled water, set for 24 hours.
Ready to drink.
You can refrigerate at this time. Drink about 1/4 cup every day.
When liquid is gone , leaving berries in jar, fill jar with distilled water again.
Set for 24 hours , refrigerate and drink.
JoAnn Hollenkamp, Mora, MN, 320-679-2721 2015 (c) All Rights Reserved.
Last Update: 7-26-17
Last Update: 7-26-17