Also check out Whole Food Probiotics 101!

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


[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)

· 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.

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

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.

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.
Also, delicious on fish, salmon, halibut, etc.

Here is a commercial version, without the horseradish: Blair's Mega Death Sauce- Feel Alive!

Maybe we need a bit of wasabi added?

Here it is Cyclone Cider Herbal Tonic: 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.


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:

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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Comment by Candy Martin on July 19, 2011 at 9:20am

I would like to make some of this, but I can't get any horseradish. Do you think it will still be effective without it? Is there something else  I could use instead?

Thanks :)

Comment by Pat Robinson on July 19, 2011 at 11:17pm
Candy, my last batch did not have horseradish. It is VERY strong still. No worries. :-)

Comment by Sarah Thompson on August 19, 2011 at 8:54pm
As an aside, the mash is a terrific addition to green smoothies in the am!
Comment by Nat U. Ral on October 16, 2011 at 9:34pm
Looking to add herbs to my MT, but how do I know how much is enough to be effective, and what form is best as some come in power, bark, and other forms...thanks
Comment by Gregory D Lake on October 22, 2011 at 12:12am

I have been taking Master Tonic for about 6 months and it definitely is addicting :-)  I made mine using two recycled 80 ounce Vlasic Pickle jars.  Ingredients: 1 pound each, white onions, garlic, ginger, jalapeno peppers, and horse radish.   Processed with food processor shredder/grater worked very well.  I divided the pulp evenly between the jars and filled to brim with Braggs ACV.  Turned and shaken once a day for 14 days.  When processing the infusion, I used a strainer lined with muslin to filter the pulp out.   When most of the juice was through the muslin, I then gathered the corners and literally rang out the pulp by twisting the bag as hard as I could squeeze.  The resulting juice had a lot of fine particles which I mix by shaking the container before I dispense it into my mug.  There is no reason to discard this nutrient rich (and expensive) juice!

I am really surprise that so many people go through the torture of trying to swallow an ounce of the tincture in one or two gulps.  To me, this is not necessary.  I prefer to warm water to less than boiling and pour it in a mug.  I then add a heaping tablespoon of honey or sorghum to the warm water and let it melt.  Then, I add an ounce of the tonic and stir.   MMmmmm Good!  I crave it daily!

To store my MT, I decided to purchase 1 quart, food grade plastic containers with a 1 ounce dispenser.  They are available at: .  They are really handy and store easily.  My wife and daughter love the "Master Tonic Honeygar" as I call it.  They claim that it suppresses appetite.  I am not surprised, it is full of nutrition.  Please visit my Facebook page: Master Tonic Honeygar.  Blessings, Greg

Comment by Janice Straight on November 4, 2011 at 11:37am
I love my MT and I just slug back my 1-2 OZ. I love the feeling as is goes down to my gullet... I get a warm sensation throughout my body. My wife seems to think it will be upsetting to her stomach so maybe I will add it to warm water and honey for her. I am also going to start making milk kefir and my own yogurt. I am tired of all the c**p that we intake from the outside as well as our water. My next investment will be a berkey water treatment. I know that our water has more nastiness in it than we all want to believe. I do not want to live forever, but, for the time that I am here I want to keep my body as healthy as possible. We eat almost NO processed food. Yes, groceries cost us more but I try to buy only local, home grown food.
Comment by Melissa Beth Heath on January 4, 2012 at 11:59am

Ready to make some of this! Stupid question here... when you say "equal parts" you mean in amount/measurement, correct? I'm thinking I'm going to need a TON of garlic to compare to the size of the onions.

Comment by Janice Straight on January 5, 2012 at 3:57pm

Hi Melissa,

I just take a 1/4 c measuring cup and as I cut I fill it with the individual item. Seems to work out okay. 

Comment by Sarah Cortes on January 5, 2012 at 4:13pm

Yes, 1/4 cup of garlic, 1/4 cup of onion, 1/4 cup of ginger, etc. Then cover with ACV. Weeks later, when finished infusing, save the strained solids and add them to soups, chili, stir frys, mix with something to use as sandwich spread or salad dressing, I think I have used mayo. Since theyre acidified and most everything is anti-bac-michrob, in a year's worth of storing mine (the solids/pulp) in the fridge, I have not yet seen any sign of spoilage. The pulp is particularly good added to chili.

Comment by Marlene Villanueva on January 8, 2012 at 4:06pm

I have made Master tonic 3 times.. this past time 2 weeks ago a friend & I decided we wanted to make large batch and not make it for months. We followed a video on youtube where this guy uses 1 pound of each ingredient per gallon jar, NO measuring. That would apply to buying each item by wieght, say buy smaller quantity 1/4 pound onions, garlic, peppers, ginger & horsradish etc... We also used 1 pound of each ingredient & the vitamix for most all ingredients except horse radish did not do well in vitamix so we grated that. Put it all in 1 gallon Jar and added 1 & 3/4 bottles of apple cider vinegar... I will be bottling it in few days its almost been 2 weeks... this was by far the fastest method for us and NO measuring. We know this batch will be the hotest using the entire pepper including seeds. With measuring things in past we didnt buy enough peppers bc it was hard to gauge how much peppers you need to buy if you mince them up and measure and finds its not quite enough .. SO going by wieght measurements worked so well this time we will repeat it in the future... SO we made 5 GALLONS total do you think this will last awhile? ;) ... we share it a lot especially this season of the year. This is amazing stuff... I began taking it only when i didnt feel well NOW I am taking it daily to ward of anything and to reap the probiotic & vitamin benefits.. LOVE this stuff!! Hope this is helpful


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