Also check out Whole Food Probiotics 101!

LOVE the "Master Tonic" recipe? Pin it on Pinterest!

  

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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Comment by Sarah Cortes on December 13, 2010 at 12:03pm

When I was seeing a Naturopathic Dr, he advised me to eat 2 whole (chewed-up), raw garlic cloves daily.  I would think this is not more than the equivalent in Master Tonic.   This may have had the effect of killing my gut bacteria, I dunno.  The focus in me being there was to fix digestion, so he was also focused on culturing my gut, with miso, yogurt and such.   I would think that even the 'harshness' of the horseradish, peppers, etc in Master Tonic may have similar effect on gut microbials ?  Do gut bacteria get burned by habanero infusion, LOL ?  Dunno.

However, after reading your comment, I found this article :  

http://med.stanford.edu/ism/2010/june/sonnenburg.html

The part of the article that most applies to your comment, it says that researchers introduced 2 human gut microbes to mice who were otherwise raised in a sterile environment.  When fed inulin, the b.b. proliferated.  :

The complex carbohydrate the Stanford researchers added to the mice’s diet was inulin, which is found in certain bulbous plants — onions, garlic, Jerusalem artichokes — and has gained wide use as a prebiotic supplement (for instance, in yogurt or in powdered form) by people who believe it encourages the proliferation of healthful “good” bacteria. We humans can’t digest inulin on our own, but some bacteria are equipped with genes that encode enzymes capable of sawing through the chemical links joining this substance’s constituent sugar molecules.

 

Also, from this article : http://www.candidacured.com/candidadiet/2-Garlic.html

It has been proven in the laboratory to kill every bacteria known, and at the same time, unlike antibiotics, it does not harm your important friendly intestinal flora bacteria.

 

Dont know how true these are, but thought I'd share them in the discussion.

Comment by Sarah Cortes on January 10, 2011 at 5:56pm
Dont know why not, the other flavors are so strong it would just get lost flavorwise, I think.
Comment by Marlene Villanueva on February 12, 2011 at 2:50am
Ok I have friend who has asked me a question I cant find the answer to... with this master tonic, how would you use it for young toddlers, dosage wise? They have a 1 & 3 year old and has anyone found ways they can sneak it in food that the kids will drink it? I will be making this myself in about a month. It is winter season here and this young family already has cold, mom, dad and 2 kids, they could really use this... so dosage OH and frequency was her other question, how often? Sounds like daily would be good from what I can gather here on the blog... Or if one is feeling something come on is it ok to take it then and continue till you feel well??? Thank you!!
Comment by Pat Robinson on February 16, 2011 at 12:13pm

Marlene,

 

If you let the Master Tonic settle, just take a teaspoon off the top (don't shake first) and give it straight. Chase with water and honey. Or add to soup, rice, broth, etc.

 

I just add it to food I'm cooking, as ds won't take it straight. But, ideally 1-4x per day for a few days, as needed. I take a dose at the first sign of a sniffle or scratchy throat, and follow a few hours later with some kefir.

 

I do not take it every day. But, I do add some to food once or twice a week, most weeks.

 

Pat

Comment by Sarah Wood on February 16, 2011 at 2:14pm
How much do you think cooking affects its effectiveness?
Comment by Michelle on February 19, 2011 at 4:11am

Some comments on the above posts--

Thanks, this is even easier to make without peeling the veggies.  BTW if anyone struggles with garlic peeling though, there is a kitchen tool which is a silicone tube that you slide the garlic into and roll it under your palm on the counter.  It grabs hold of the skin and removes it entirely and quickly.  They are about $5 and worth the money!! 

Kids--My one year old and I both love this with coconut milk in scrambled eggs.  I also add it to chilli, soups, etc and use it as the vineagr in salad dressings.  Then hubby and my 4 year old like it too.  Cooking--I try to add it to the end of cooking to maintain the raw benefit of the ACV.  But if it works out only to add it in the beginning it's still good.  

Vinegar--I use Omega brand ACV which is stored in opaque plastic bottles--this reduces the damage caused by oxidation to ACV compared to a brand like Baggs ehich id in clear glass.   But then you have the plastic vs. glass thing to worry about! 

 

Dosage--I use this in cooking, have never taken it on its own.  It is totally delicious!  I go a bit heavier on the onion and garlic as compared to doing equal parts of everything, b/c our family enjoys those tastes more.  I think it's just a great thing however and whenever you use it!

 

Other Herbs--Susun Weed, a herbalist, encourages the creation of herbal vinegars as a calcium supplement and culinary aid.  Parsley is on her list of herbs with a high calcium content.  Her vinegars soak for 6 weeks; I imagine this could go that long too for maximum goodness..  I just decant my batch whenever my last batch is used up.

Comment by Sarah Thompson on February 25, 2011 at 10:23am
Can I use anything that has been dried or frozen?  I have dried chiles and frozen ginger, what do you think?
Comment by Pat Robinson on February 25, 2011 at 10:26am

Sarah, personally, I wouldn't. I think part of the properties are the raw aspect and the enzymes.

 

Pat

Comment by Pat Robinson on February 25, 2011 at 10:27am

I'm sure some ferment benefits are lost with cooking but not the herbal constituents.

 

Pat

Comment by kelly Villarreal on March 4, 2011 at 9:31pm
So I made mine today.  My husband walked through and ask why I couldn't just put it throught the juicer.  I didn't but I'm thinking about running it through the juicer when it's finished...seems like that would get every last drop of goodness.  What do you think?!?

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