Post by AJ & Denise on Oct 24, 2009 12:38:39 GMT -5
Just thought i would share this,a thoughtful person from another group posted it ,She is a Nurse, households will have many of these ingredients on hand, Best Wishes, AJ and Denise
I posted this recipe yesterday, here are some Additional Comments, Observations, and Directions from Jaimie
DJ (North Central Texas)
Natural Tonic recipe for colds and flu
1 white onion, peeled and cut into quarters
1 entire head of garlic, peeled
4 red hot chile peppers, stems removed, chopped
4" horseradish root, peeled and chopped
4" ginger root, peeled and chopped
Approximately 1 quart unpasteurized apple cider vinegar (Braggs is good)
Natural Tonic recipe for colds and flu
Put all ingredients in a blender, cover with unpasteurized apple cider vinegar. Puree. Bottle in a glass container and store in a cupboard at room temperature. Take 2 tablespoons morning and night at first sign of a cold or flu.
WARNING: Hot chiles, such as jalapenos, habaneros, and
serranos, contain volatile oils that can burn your skin and
eyes. Avoid direct contact with these peppers. When working
with fresh chiles, wear rubber gloves or disposable plastic
gloves, or cover your hands with small plastic bags. If
your bare hands touch the peppers, wash your hands and
nails well with soap and hot water. If you get some of the
oils in your eyes, flush them with cool water. Oils from
chiles can transfer to knives and cutting surfaces, so wash
tools and surfaces with hot, soapy water after using to
prevent the oils from transferring to other foods.
Additional Comments, Observations. And Directions from Jaimie
I've been making this tonic for over 10 years. I personally
make batches in quart mayonnaise jars and store them in a
pantry, doling out portions in baby food jars for my family
and friends. This tonic has never failed to kick a flu
or cold within 24 hours for me.
When I make a batch, I use a whole head of cloves of garlic.
The garlic is in proportion to the onion, not the peppers,
ginger, or horseradish. I put all ingredients in the blender,
add vinegar until it's about one to two inches above the
ingredients, and slowly start to chop, blend and puree. I
continue adding vinegar until it is about two inches below the
top of the blender. If you add too much vinegar at first, it
splashes out; and if you add too little, the whole mess freezes
up in a solid clog.
When I transfer the batch to a quart jar, I add un-pasteurized
vinegar if it doesn't reach the top. After putting the lid on
the jar, I then gently shake the mixture by turning the jar
upside down and up again. Un-pasteurized vinegar is available
in health food stores.
I don't think there is any benefit to measuring the ingredients
in cups, ounces, etc. As a homemaker and gourmet cook, I've
found the proportions for these ingredients to be right on.
Variations of the tonic involve the intensity of the red peppers.
I don't buy the really hot ones, though many people do. Also,
in the winter, it is sometimes hard to get red peppers because
they aren't ripened in the sun. The grocery store will still
call them red peppers, but they will be green. In that case,
I add about ½ teaspoon of cayenne.
If you can't find horseradish in the store, I would suggest
substituting about ¼ cup of prepared horseradish, though fresh
is better. Most large supermarkets these days will carry
horseradish root.
The taste of the tonic is intense, to say the least, especially
if you don't care for garlic. If you have trouble swallowing it,
you may have made it too chunky, not pureed enough. Try adding
a little more vinegar and take smaller spoonfuls. The vinegar
should have masked the garlic taste, at least until after you
swallow it.
I don't think it should matter if you take it on an empty stomach,
but if it makes you retch, it would probably be best taken on at
least a near-empty stomach. You can eat afterwards.
The only time I shake the tonic is when I am spooning out a batch
to give to someone. Sometimes I will add a little new vinegar at
this time. I have stored it for up to a year without spoilage.
It won't spoil because the vinegar is already rotten (fermented).
It will darken in color.
I have given this tonic to a man who was in the full throes of
the second day of a respiratory flu and running a temperature
of 102 degrees. He took 2 heaping spoonfuls and his fever broke
15 minutes later. I have given it to my 6-year-old granddaughter
successfully, although she whined about the vinegar. My son
likes it so well that he puts it on his salad as dressing.
I haven't had a cold or flu in ten years, and I am a dental
hygienist and very close to respiratory "bugs." I simply take
the tonic in the evening, at the first hint of a sore throat or
body ache, and go to bed. Seldom do I have to take it again the
next morning, but do if needed, and continue to experience
flu-free health.
This tonic is extremely powerful because all the ingredients are
fresh. Its power should not be underestimated. The tonic
stimulates maximum blood circulation, while putting the best
detoxifying natural ingredients into the blood. This formula
is not just for the sniffles, it may even help turn around deadly
infections like some of the new mutated killer viruses that defy
conventional antibiotics.
The adult dosage is ½ to 1 ounce or 1 to 2 tablespoons, two or
more times daily. Swish in your mouth and swallow. Don't
dilute with water.
Because it's composed entirely of natural foods, the tonic –
unlike prescription drugs – is non-toxic. Make up plenty as it
does not need refrigeration and lasts indefinitely without any
special storage conditions.
Ingredient Properties
Garlic cloves (anti-bacterial, anti-fungal, anti-viral, anti-parasitical)
White onions or hottest onions available (similar properties to garlic)
Ginger root (increases circulation to the extremities)
Horseradish root (increases blood flow to the head)
Cayenne peppers or the hottest peppers available, i.e. Jalapeno, Habanero, African Bird, or Scotch Bonnets, etc. (a great stimulant)
I posted this recipe yesterday, here are some Additional Comments, Observations, and Directions from Jaimie
DJ (North Central Texas)
Natural Tonic recipe for colds and flu
1 white onion, peeled and cut into quarters
1 entire head of garlic, peeled
4 red hot chile peppers, stems removed, chopped
4" horseradish root, peeled and chopped
4" ginger root, peeled and chopped
Approximately 1 quart unpasteurized apple cider vinegar (Braggs is good)
Natural Tonic recipe for colds and flu
Put all ingredients in a blender, cover with unpasteurized apple cider vinegar. Puree. Bottle in a glass container and store in a cupboard at room temperature. Take 2 tablespoons morning and night at first sign of a cold or flu.
WARNING: Hot chiles, such as jalapenos, habaneros, and
serranos, contain volatile oils that can burn your skin and
eyes. Avoid direct contact with these peppers. When working
with fresh chiles, wear rubber gloves or disposable plastic
gloves, or cover your hands with small plastic bags. If
your bare hands touch the peppers, wash your hands and
nails well with soap and hot water. If you get some of the
oils in your eyes, flush them with cool water. Oils from
chiles can transfer to knives and cutting surfaces, so wash
tools and surfaces with hot, soapy water after using to
prevent the oils from transferring to other foods.
Additional Comments, Observations. And Directions from Jaimie
I've been making this tonic for over 10 years. I personally
make batches in quart mayonnaise jars and store them in a
pantry, doling out portions in baby food jars for my family
and friends. This tonic has never failed to kick a flu
or cold within 24 hours for me.
When I make a batch, I use a whole head of cloves of garlic.
The garlic is in proportion to the onion, not the peppers,
ginger, or horseradish. I put all ingredients in the blender,
add vinegar until it's about one to two inches above the
ingredients, and slowly start to chop, blend and puree. I
continue adding vinegar until it is about two inches below the
top of the blender. If you add too much vinegar at first, it
splashes out; and if you add too little, the whole mess freezes
up in a solid clog.
When I transfer the batch to a quart jar, I add un-pasteurized
vinegar if it doesn't reach the top. After putting the lid on
the jar, I then gently shake the mixture by turning the jar
upside down and up again. Un-pasteurized vinegar is available
in health food stores.
I don't think there is any benefit to measuring the ingredients
in cups, ounces, etc. As a homemaker and gourmet cook, I've
found the proportions for these ingredients to be right on.
Variations of the tonic involve the intensity of the red peppers.
I don't buy the really hot ones, though many people do. Also,
in the winter, it is sometimes hard to get red peppers because
they aren't ripened in the sun. The grocery store will still
call them red peppers, but they will be green. In that case,
I add about ½ teaspoon of cayenne.
If you can't find horseradish in the store, I would suggest
substituting about ¼ cup of prepared horseradish, though fresh
is better. Most large supermarkets these days will carry
horseradish root.
The taste of the tonic is intense, to say the least, especially
if you don't care for garlic. If you have trouble swallowing it,
you may have made it too chunky, not pureed enough. Try adding
a little more vinegar and take smaller spoonfuls. The vinegar
should have masked the garlic taste, at least until after you
swallow it.
I don't think it should matter if you take it on an empty stomach,
but if it makes you retch, it would probably be best taken on at
least a near-empty stomach. You can eat afterwards.
The only time I shake the tonic is when I am spooning out a batch
to give to someone. Sometimes I will add a little new vinegar at
this time. I have stored it for up to a year without spoilage.
It won't spoil because the vinegar is already rotten (fermented).
It will darken in color.
I have given this tonic to a man who was in the full throes of
the second day of a respiratory flu and running a temperature
of 102 degrees. He took 2 heaping spoonfuls and his fever broke
15 minutes later. I have given it to my 6-year-old granddaughter
successfully, although she whined about the vinegar. My son
likes it so well that he puts it on his salad as dressing.
I haven't had a cold or flu in ten years, and I am a dental
hygienist and very close to respiratory "bugs." I simply take
the tonic in the evening, at the first hint of a sore throat or
body ache, and go to bed. Seldom do I have to take it again the
next morning, but do if needed, and continue to experience
flu-free health.
This tonic is extremely powerful because all the ingredients are
fresh. Its power should not be underestimated. The tonic
stimulates maximum blood circulation, while putting the best
detoxifying natural ingredients into the blood. This formula
is not just for the sniffles, it may even help turn around deadly
infections like some of the new mutated killer viruses that defy
conventional antibiotics.
The adult dosage is ½ to 1 ounce or 1 to 2 tablespoons, two or
more times daily. Swish in your mouth and swallow. Don't
dilute with water.
Because it's composed entirely of natural foods, the tonic –
unlike prescription drugs – is non-toxic. Make up plenty as it
does not need refrigeration and lasts indefinitely without any
special storage conditions.
Ingredient Properties
Garlic cloves (anti-bacterial, anti-fungal, anti-viral, anti-parasitical)
White onions or hottest onions available (similar properties to garlic)
Ginger root (increases circulation to the extremities)
Horseradish root (increases blood flow to the head)
Cayenne peppers or the hottest peppers available, i.e. Jalapeno, Habanero, African Bird, or Scotch Bonnets, etc. (a great stimulant)