The Master Tonic is a must-have remedy for flu season or when traveling overseas. It is potently anti-viral, anti-parasitic, anti-bacterial, and anti-fungal. It requires no refrigeration and lasts indefinitely with no special storage conditions.
This post details how to make the Master Tonic and why it is so effective as a homemade, totally natural anti-viral, anti-bacterial, anti-fungal and anti-parasitic remedy.
Note that the Master Tonic is not to be confused with the Master Cleanse.
Who needs Tamiflu with all its dangerous side effects when you have the Master Tonic, with no side effects, in your back cupboard?
I have a friend who coordinates missionaries overseas to third world countries who told me that the missionaries she knows always take this remedy with them when traveling.
The Master Tonic keeps forever, so make it now before you need it!
This tonic is extremely powerful because all the ingredients are fresh. Its power should not be underestimated. This formula is a modern-day plague remedy and can help prevent or cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation while putting the best detoxifying herbs into the blood.
The Master Tonic remedy is not just for the sniffles, it has helped to turn around the deadliest infections resistant to antivirals, antifungals, and antibiotics. It can be used in combination with conventional treatments as necessary.
How to Make the Master Tonic
Make plenty as the Master Tonic does not need refrigeration and lasts indefinitely without any special storage conditions.
The healthiest Master Tonic is made with homemade apple cider vinegar brewed with raw honey.
If you don’t have time to do this, then be sure to buy only raw ACV packed in glass bottles. Never buy it packaged in plastic, as the acidity of the ACV will leach toxins into the vinegar.
Prep Tip
These ingredients can make your eyes water and burn while you are chopping and grating.
I put a large cutting board on my (cool!) stovetop and turn on the fan above the range on high. This allows me to chop everything without discomfort.
Minimizing Time Spent
I’ve recently noticed that bags of organic, peeled, whole garlic cloves are available at some health food stores. Using these instead of peeling the garlic yourself will easily halve the time required to make this traditional tonic. It will also prevent your hands from smelling like garlic for 2 days!
Nightshade Allergy?
If you have an allergy to nightshade vegetables, substitute grated turmeric root for the cayenne pepper or double up on the onion or garlic.
Video Tutorial
The video included with the recipe below details visually how to make the master tonic and why it is so beneficial. It is sometimes easier to learn with pictures than words. This tutorial is especially helpful while you are in the kitchen making it for the first time. Just follow along!
Dosage
The dosage for the Master Tonic is 1 or 2 ounces, two or more times daily. Swish and swallow.
Don’t dilute with water if you can avoid it. Mix with food if you have to, but best to take it full strength on its own.
If it makes you gag because it is strong tasting, try stimulating this acupressure point to temporarily halt the gag reflex.
For ordinary infections, a dose taken 5-6 times a day will deal with most conditions.
It can be used during pregnancies and is safe for children (use smaller doses or mix with some honey for children over age 1). Not recommended for children younger than age 1 unless under the advice of a physician.
It is the ultimate food-as-medicine. This traditional tonic is completely non-toxic.
Master Tonic Recipe
The Master Tonic is a must-have remedy for flu season or when traveling overseas. It is potently anti-viral, anti-parasitic, anti-bacterial, and anti-fungal. It requires no refrigeration and lasts indefinitely with no special storage conditions.
Ingredients
- 1 cup fresh chopped garlic preferably organic
- 1 cup fresh chopped onion preferably organic
- 1 cup fresh grated ginger root preferably organic
- 1 cup fresh grated horseradish root preferably organic
- 1 cup fresh chopped cayenne peppers or any hot peppers seasonally available preferably organic
- 1 quart raw apple cider vinegar
- 1 half gallon mason jar
Instructions
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Fill a half gallon glass mason jar 3/4 of the way full with equal parts by volume of the above fresh chopped and grated herbs (1 cup each works well). Wear gloves when chopping the hot peppers.
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Fill jar to the top with raw ACV. Close the lid tightly and shake.
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Shake at least once a day for two weeks, and then filter the Master Tonic mixture through a clean piece of cloth, bottle and label.
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Make sure that when you make this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables for the Master Tonic should be fresh and organically grown if possible. Use dried herbs only in an emergency.
Recipe Video
Recipe Notes
Use only fresh and preferably organically grown herbs if possible as this will make the most potent and effective Master Tonic. Substitute dried bulk herbs only in an emergency if fresh is unavailable.
If one of the ingredients is not available (fresh horseradish is difficult during certain times of the year), then substitute another hot pepper such as habanero.
Fire Cider vs Master Tonic
Fire cider is a very similar immunity-boosting tonic to the Master Tonic. The primary difference is that most versions of fire cider contain honey to mitigate the strong taste.
Fire cider is available for purchase from a number of companies in recent years.
This brand is one of the best if you prefer not to make your own full strength Master Tonic at home. However, homemade is more potent and cost-effective per dose.
More Information
Elderberry Syrup to Boost Immunity
Onion Poultice for Congestion
Power Shot: Best Green Juice for Congestion
Best Natural Antibiotics and How to Use Them
The Best Cough Expectorant You’ve Never Tried
Hello! My Braggs ACV comes in a plastic bottle. Can I use this bottle to make and store Master Tonic or MUST it be glass? Thank you.
Sarah,
Thank you for this! Can you please tell me if the mixture can be reused once the initial liquid is drained off? ….or do I need to start an all new batch from the beginning for a second go-round?
Blessings,
Beth
I would use new ingredients for every batch. I dehydrate the leftovers and use it a delicious spice
Can I reuse the pulp for another batch or do I need to start over for a fresh batch? This is amazing stuff. My 15 year old says it gives him incredible energy and he wants to take it everyday.
Hi Sarah,
I was wondering if you could prepare this like a traditionally fermented sauerkraut (with salt, not vinegar (since I’m allergic to raw apples, including Bragg’s ACV)? Would it still have the same healing benefits?
Thanks!
I can’t find fresh horseradish…is it the time of year (November in Wisconsin)? Any ideas?
Couldn’t you just add some raw honey to the master tonic recipe?
Yes, that is actually mentioned in the article above 🙂
Hi Sarah, I ended up here after reading your Fever blog today, which I agree with. So, from your blog to the Westin Price page, now after a GoodSearch for the recipe, back to an old blog of yours! Does this recipe count as “and what I call the master tonic, a fermented brew of garlic and onion, for infections. ” ? (from the WP page)
Does the vinegar make it fermented?
Thanks!
Hi RI, WOW!!! This is a really old post .. one of my very first ones! 🙂
Yes, I believe what you are referring to from the WP page is exactly this recipe. The vinegar preserves the tonic and ferments it as well. It gets quite bubbly!
Hi Sarah I have breast cystic, specifically my right breast any natural remedies to dissolve the cyst’s, please help and reply. Thanks!!!
I'm glad to find such a fantastic natural recipe to cure the flue. Ingredients as onion, garlic and lime are my favorites because of their fabulous taste
No, pureeing doesn't work. You end up with mush and not a liquid tonic.
Instead of all that grating and chopping, can I just puree all the stuff in a food processor?
Thanks
Food processors work grate for this (pun intened :)), just make sure you are using it to CHOP the ingredients and not puree them. I use one to make this and it does not turn to mush as long as you are using it to chop. After straining the tonic I run the residual mash through my Omega juicer to extract ALL the possible tonic…it works like a charm.
I’ve been using the Master Tonic with great success for a couple of years. Never thought of running the strained ingredients through my Omega juicer. GREAT IDEA!!! Thanks!
Brilliant idea to put the pulp through the juicer James. Thanks!
If your food processor chops it small but not too small, then yes.
Dear Sarah,
Thanks for sharing your valuable knowledge, including on the master tonic. My question is – how to measure equal parts by volume? Do I grate (so that everything is of the same size) and then place in a cup of the same size? Many thanks in advance, Dessy
Yes, what you’ve just described is exactly right 🙂