Master Tonic 101

[Pat Robinson]

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Master Tonic looks like it cures everything and is easy to make and have on hand.

WEAR GLOVES!!

[I did not peel my garlic this time --- MUCH EASIER!!]

(photo credit: Simi Amiet)

Master Tonic Ingredients

1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part 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, Jalapenos, Serranos, Habeneros, African bird peppers....any combination of the hottest peppers available

(photo credit: Simi Amiet)

Preparation
· Fill a glass jar 3/4 of the way full with equal parts of the fresh chopped or grated ingredients. Fresh herbs are best. Then cover completely with raw unfiltered, unbleached, nondistilled apple cider vinegar.

 

(photo credit: Simi Amiet)

· Close and shake vigorously and then top off the vinegar if necessary. Keep the jar in a cool, dark place for 2 weeks. (I store it in my cabinet with the drinking glasses so that I see it and remember to shake daily.) 

· Shake the tonic daily a couple of times.

 

(photo credit: Simi Amiet)

Begin this formula on the NEW moon and strain and bottle on the FULL moon, (approximately 14 days). Filter the mixture through a clean piece of cotton (coffee filter or colander), bottle and label.

Usage:
Strain liquids from solids after steeping about 2 weeks.

May puree the solids and add to honey or lemon juice, or make salad dressing or marinade for meats. Master Tonic lasts indefinitely at room temperature, after straining.

Dosage:
1/2 to 1 ounce, two or more times daily, as needed. I hear it is not only the cure for the common cold but every other disease of mankind. lol

Note: Store your Master Tonic in a dark place.

"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. It is said that when added to an incurable routine it could cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood. This formula is not just for the sniffles, it has helped to turn around the deadliest diseases."

"...I designed this formula as a fresh herb alternative to Dr. Christopher’s plague formula, to be more alive, a herbal juice tonic, and believe me, you don’t want to be without formulas like this when you or your loved ones get ill; it will save your life. Make up plenty, it can’t go bad because vinegar already is, and will last almost forever..," writes Dr. Shultz.

Quoted from Sam Biser’s “The Last Chance Health Report” on Killer Viruses: A formula for stopping them when drugs fail. http://www.its-my-health.com/documents/MasterTonic.pdf


I've seen it recommended to add all ingredients to the blender to puree, others coarsely chop the veggies. I've also seen it recommended to consume it on top of bread and butter. And "if you eat it with cheese, it isn't even very spicy"?? The suggestion was to partake of it regularly in this way, like a condiment. :

Especially warming, if coming in from the cold, windy, wet weather. And, just sniff to clear the sinuses.

Supposed to be helpful for bladder and kidney issues? (Maybe because it makes you drink a LOT of water. LOL)

Apparently, excess ginger can cause uterine contractions?? So, caution with pregnancy.

This article describes some of the myriad of benefits from a scientific (sorta) perspective. http://fairhillsfarm.com/2008/12/11/some-good-old-fashioned-horsera...
Also, delicious on fish, salmon, halibut, etc.

Here is a commercial version, without the horseradish: Blair's Mega Death Sauce- Feel Alive! http://www.hotsauceworld.com/blairmegdeat.html

Maybe we need a bit of wasabi added?

Here it is Cyclone Cider Herbal Tonic: http://www.supplementwarehouse.com/viewitem.asp?idproduct=43121 It is an herbal extract of CAYENNE PEPPER, GARLIC, ONION, HORSERADISH ROOT, GINGER ROOT, PARSLEY in a base of raw apple cider vinegar.


Between this and some raw milk kefir, we could cure the world.


FAQs: http://heal-thyself.ning.com/profiles/blog/show?id=2814160%3ABlogPo...

Whew~ that is potent stuff!


I was brave. I took most of a tablespoon, without taste testing first and put it in the back of my mouth, gargled (sorta) a bit and felt it go alllllllll the way down to my navel.

About half way down, I decided I needed a chaser. My eyes were a bit teary. (I had an emergency banana sitting ready. But, left it uneaten.)


I made enough for the whole neighborhood, it appears! It cost about $20 for all the ingredients; and I have four mason jars full! I strained mine and I believe it will keep indefinitely. I saved the strained chopped bits in the freezer for adding to soups and stuff to spice it up.



I hunted for a recipe which included additional herbs and spices. Does anyone have one?

I know the following have natural antifungal, antiparsitic, antibacterial properties: black walnut hulls, wormwood, clove, raw pumpkin seeds, fennel, thyme, sage, goldenseal, oregano, water, salt, essential oils: cinnamon, lemongrass, thyme, peppermint, lavender, coriander; olive leaf extracts, vit C, onion, allspice, tarragon, cumin; capsicums, including chilies and other hot peppers; black and white pepper, ginger, anise seed, celery seed, and the juices of lemons and limes; cranberries, myrrh, turmeric, echinacea, licorice root, Pau d'arco, rosemary, basil, mint, anise, dandelion, honey, garlic.

So, I was curious about including these, or making an alternate tonic with some of them as an alternate to rotate. But, I wasn't sure about including them in the Master Tonic.


I LOVE my Master Tonic. I've been adding a teaspoon of it to a cup of bone broth occasionallys. It is deliciously zesty and invigorating!

(the thread that started it all)

Other references:
http://www.wikihow.com/Cure-an-Ailment-with-Homemade-Master-Tonic
http://www.annieappleseedproject.org/nattonfromri.html
Video: http://www.youtube.com/watch?v=7wQbGDmaKZc
http://www.ehow.com/how_2258276_cure-ailment-homemade-master-tonic....
http://sibasishfoundation.wordpress.com/sibasish-health-club/homema...

I put the whole peppers (with seeds and top little stem attached) in the food processor. De-seeding them seemed too difficult. My Master Tonic is wicked hot. It is easier in the food processor (than chopping/grating by hand) but leave the b...its coarse chopped, mine was diced to bits.

Use gloves!

Any jar will do. Mason jars are about $2 each at a (Ace) hardware store or Walmart of regular grocery. Or reuse an old mayo or pickle jar.

If you coarsely chop the ingredients, it is more mild than if you finely chop or puree the ingredients in a food processor. Coarse chopped makes it more palatable for children. Also, if you use a finer filter, like a coffee filter, rather than a metal strainer, more of the sediment is removed. Additionally, shaking it before each use increases the potency of flavor a LOT, lol. And imo, it is easier to swallow cold or warm, rather than room temp. And we chase it with honey. Diluted in water is another way to make it more palatable, sorta. ;-)

I add a shy tablespoon of the Master Tonic to a cup of bone broth. It is so zippy and warm and nourishing, especially when coming in from the winter cold, or first thing in the morning to get your blood moving!



(I did not make mine with the moon. I did not weigh or measure; I approximated the quantities very informally. I love my Master Tonic!!)

My understanding is that we shouldn't add ingredients after the ferment starts.

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P.S. Favorite Posts:

     •  14 Steps For Healthy Guts

     •  The Beet Test (stomach acid?) 

     •  Candida 101 

     •  Green Smoothie Challenge

     •  Healthy Poop 101

     •  Master Tonic 101 

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     •  Probiotic Selection

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[Sarah Cortes]

Sure, why not?  WOW, will it ever be potent !  I actually use the pulp after straining as seasoning in various foods.  Soups, stirfries, meatloaf, anything.  So you would miss out on that, unless you save some out for that.

[kelly Villarreal]

It turned out that I made it in 2 pint jars...maybe I'll do one in the juicer and one not.  Do you think if it's so strong it will still take 1-2oz per serving?  I've never made it before.   How long will the pulp last for seasoning and how do you store that?  Thanks for your help!

[Pat Robinson]

I made my first batch in the food processor. My friend hand-chopped hers. Mine might cure you by just opening the jar. LOL

 

But it is HARD to swallow. Her kids will take hers. It was hard to strain out the pureed bits at 2 weeks. But, if you let the jar settle, you can just take the liquid off the top. It is slightly less horrible. ;-)

 

I too use the strained bits in cooking.

 

Pat

[Sarah Cortes]

I store the pulp in the fridge.  I dont know how long.  It's in beneficial bacteria (raw ACV) vinegar, so I suspect a long time, 3-6 months, maybe more.

[kelly Villarreal]

Made it...now I have some questions...

What sort of body response do you have after a dose?  We've had a lot of strong winds the last few days blowing pollen and dust.  On the mornings that I've felt stopped up I've taken a dose...good thing I guess is that afterward I have drainage.?.?

 

I barely covered the pulp with more ACV and keep it in the fridge.  I've used it in salsa and other dishes.  I also put a large spoon of pulp into some home made stock.  I try to drink at least 2 cups of bone broth a day and it gives it a little zing!

 

I was wondering about putting a spoon of the pulp into some beets that I plan to lacto ferment.  Will there be too much acid to allow for fermentation?

 

Sorry too many questions!

[Sarah Cortes]

I dont know anything about the drainage, I dont have allergies. 

 

I store my pulp in the fridge, in a jar with lid.  I dont add any vinegar to cover , it seems to store fine. 

 

I dont suppose a spoonful of pulp in what I assume to be a gallon of beets would be too acid for fermentation.  I dont necesarily think it would be too acid even for a qt of beets.  Maybe just make sure you squeeze out excess vinegar if you are worried about it.    Vinegar itself is a fermented product and if it's raw is continuously fermenting, in it's acidity.

[Sarah Wood]

OK folks, I need some help here.  I have a new batch of MT brewing.... but the garlic has turned blue!!  Literally, blue.  Any ideas what could have caused this?? Will it still be safe for me to consume?  Everything else looks normal.... ???   It was not in the dark for the first few days, I've got it under a paper bag now.  

[Pat Robinson]

Garlic turns blue/green when bruised. It is fine. It is not mold. Garlic just does this.

 

Pat

[Sarah Wood]

Thank goodness!  That makes sense since I crushed it instead of chopping it.

[loretta wilson]

I just made it for the first time and added turmeric, so it was quite orange.