The Master Tonic is a folk remedy that dates back to medieval Europe, an era when people suffered from all sorts of epidemics and diseases. Today, perhaps because of the growing wariness of toxic effects from pharmaceutical drugs, this powerful tonic is back in vogue. And you can make it yourself quite easily (recipe to follow). However, be forewarned: this concoction is “wow” spicy; it packs a solid punch. You may feel a sense of shock when it hits your taste buds, but the benefits are well worth it!
Using whole fresh food ingredients, including the best detoxifying herbs, the Master Tonic enables people to overcome many viral, bacterial, parasitic and fungal infections, as well as chronic conditions, and it enhances host resistance for disease prevention. The formula encourages maximum blood circulation and purification, strengthens immune function, improves digestion, prevents infection, relieves nausea and headache and more. AND it has no harmful side effects and stores at least 2 years without any special storage requirements. It works with your body to correct the cause of the problem, unlike toxic synthetic meds that block symptoms for short-term relief and which can lead to unintended consequences.
(Fire Cider, sold commercially in some stores, is very similar to the Master Tonic, though ingredients can vary. Some versions add turmeric, lemon, or honey or maple syrup to soften the strong taste. But it may not be as potent as your own Master Tonic home brew.)
How to make it
Use only fresh, organically grown ingredients to make the most potent and salubrious tonic,:
1 part fresh chopped garlic
1 part fresh chopped onion
1 part fresh grated ginger root
1 part fresh grated horseradish root
1 part fresh chopped cayenne peppers (or habanero, serrano, jalapeño, etc., seasonly available)
Raw, unfiltered apple cider vinegar (like Bragg’s)
Some recipes include 1 part fresh turmeric root, if available
- Fill a glass mason jar about 3/4 full with equal parts of the above chopped or grated ingredients. It’s a good idea to wear gloves when chopping the hot peppers — the heat lingers on the skin!
- Fill the jar to the top with the apple cider vinegar. Fasten the lid tightly and shake.
- Shake the jar at least once a day, though more often is better, and store in a dark cabinet to ferment for 2-4 weeks.
- Then strain the mixture, bottle and label it. It doesn’t need refrigeration and, as mentioned, without special storage considerations, it lasts 2 years, if not more.
Notes: Substitute dried bulk herbs only if fresh are not available. If one of the ingredients is not available (fresh horseradish is difficult to find at certain times of the year), then substitute another hot pepper, such as habanero. The recipe is flexible, so amounts of each element do not have to be exact, but try to keep amounts of the root veggies (all but the hot peppers) approximately equal to each other. It’s also important to have at least 2 inches of space on top of the chopped ingredients to be sure you can cover them with the vinegar and have room to shake vigorously each day.
How to Take It
For daily immune support, swish around, gargle and swallow 1 tablespoon of the tonic every day after breakfast. If you’re working through a cold, infection or whatever, take 1 tablespoon 5-6 times a day. Do not dilute in water, which will reduce the effect.
Caveat: This tonic is very strong and hot. Do not use on an empty stomach. The first few times it’s best to start with a teaspoon and work up to a tablespoon. The tonic can cause nausea on an empty stomach, if you’re not used to it.
The Master Tonic is safe for pregnant women and children (smaller doses for kids!) because all the ingredients are natural and non toxic. It’s also a good thing to put in your suitcase, when traveling.
Video: How to Make the Master Tonic — TheHealthyHomeEconomist.com
Video: Natural Remedies: Master Tonic Recipe — HappyMothering.com
Cold and Flu “Master Tonic” — RealFoodRN.com
Master Tonic Recipe for Health and Longevity — Making-Healthy-Choices.com