The Master Tonic is a fermented elixir for prevention, flu, or travel. It is anti-bacterial, anti-viral, anti-parasitic, and anti-fungal.
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
can anyone clarify how much to take? A tablespoon a day? Two tablespoons if really sick? anyone know that? thanks in advance.
nevermind, I saw there is dosage listed. I also didn’t see the part about grating the horseradish and ginger. I chopped it up into about quarter inch pieces. Maybe I will have to let it infuse for longer. that’s what I get for trying to do things with kids swarming around me.
How much vinegar do you use if you go with 1/2 cup as one part? It seems to me I should use more then a quart jar or less spice mix per jar. Thank you!
The more vinegar, the more tonic you are left with. Here’s what i did. I chopped everything up separately and put each ingredient into its own bowl. Then i took a cup of each thing and put it into a new bowl together. I had five cups total, one cup from each of the five solid ingredients, in otherwords. I mixed up the five different ingredients evenly. Then, from the bowl with everything evenly mixed, i took out of that and used it to fill my mason jar about one third of the way up. Then i filled the rest of the jar with vinegar. It made several jars. After fermenting, you strain all the solids out and it takes up less jars in the end. Hope that made sense.
When you first mix it, do you leave it on the counter or keep it in the fridge? I understand after it is mixed it should be kept in the fridge, but how about while it is brewing? And you are sure it keeps indefinitely? I am going to make a batch, I am a senior and this is my first year without a flu shot.
Counter always, for every step. No fridge necessary. Or put it away in a pantry. Doesnt matter.
I am aware that this is an old post, and I am sorry. Just concerned. I have worked at a local County fair’share preserving and canning department for 16 years and this goes against all of my safety buttons. I am sure it is perfectly safe, but what keeps the “bad” guys out of the tonic? There is a reason people no longer leave pickles on their counters as a regular practice (except the fermenting pickles). I want to try this, but I am scared. It goes against 25 years of training and experience. Any advice?
Great tip. I am going to try this! Do you refrigerate during the brewing stage or leave at room temperature? Thanks.
Looking for organic horseradish root. Any suggestions? I have some growing in my garden but can’t harvest it till fall. We just harvested and made horseradish.
Is it possible to add raw honey to this when you take it?
Bekah,
I have seen recipes stating to add raw honey after straining. The benefits of raw honey are numerous and if it makes it palatable then go for it! I prefer the Fire Cider (master tonic) straight up but my family likes it mixed with honey in some warm water.
I chase it with raw honey when I shoot it- I think it takes the burn out of my throat more quickly that way.
I was wondering if there is a speedy way to create this. I just found the recipe as a result of searching for quick flu warding or preventing information because we just found out our family was within the past two days exposed to people who have now tested positive for the flu.
We have no symptoms, but I was looking for prevention help as well as a tonic I could make in case we do begin to show symptoms.
I was wondering the same thing. I have the flu now, I started making it today but wanted to know if I will get any benefits sipping some in the next 24hrs.
I bet it wouldn’t hurt to take it after making it.
it’s a recipe for instant Fire Cider (master tonic)
It takes a long time to infuse the vinegar with the ingredients. If you want relief right away, try eating the foods directly. Maybe make a paste and dilute it a bit with something like water, and then eat some of it. You will still get the benefits of those ingredients. The tonic makes it shelf stable and readily available at all times.
First, I think I will try this, but, add one part fresh turmeric, and one part fresh papaya seeds.
Second, I read the comments about Lyme Disease. This year, one of my children was diagnosed with LD. It is very serious. Thankfully, our pediatrician is ok with, and even prefers, treating naturally. My daughter was in an acute phase and risked organ failure to treat with antibiotics. Plus, the standard abx to treat with is doxycycline. Very scary drug and can permanently discolor teeth. It really is a bacterial infection. It is a bacteria without a cell wall, which is what makes it so serious and able to attack so much and basically create autoimmune disorders. We changed our diet, used a few homeopathic treatments, herbs, essential oils, and hot Epsom salt baths(as hot as can be tolerated and adding clay helps too). The real turning point was when we used a product called Limu. It was rather miraculous. I believe it is a seaweed kelp combo. It kills and flushes the bacteria responsible for LD. My kid has been back to her healthy self since July/August when we used it. One of her teachers noticed that her color is back to normal and she looks like herself again. I would not use Master Tonic as the be all end all/only treatment for LD, but anything to boost your immune system helps. My pediatrician and I both looked up allopathic and naturopathic ways of treating LD. It appears as though the natural way has way less side effects, actually gets rid of it, and you feel better faster. We were also told that ionic foot baths work great. I didn’t do this because of the expense. I would if I could, though. I’m really blessed to have been around knowledgeable people when this all happened. I hope this isn’t unsolicited or unwanted info. I just can’t keep what I know to myself. So many people suffer for years, unnecessarily, from LD. It was hardest for me because it was my child. I hope this helps someone.
Thank you for this information. I cannot wait to tell my friend who was recently diagnosed with LD. (after her family thought she was nuts because she tested negative but she kept persisting). Thank you for this valuable info. Im glad that your daughter is better.
Linda, Horseradish is available in wholdfoods.