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
It looks like a DELICIOUS marinade!!
Just bottled mine up last night, and am dehydrating the pulp.. I also made a batch with turmeric!
just made its way through our house for the past two weeks. all three kids and one pregnant momma with it. healthier diets definitely helped us all avoid pneumonia and other issues that come up with it- lauren
I have made this twice so far and did it with the Moons. I add some fresh Turmeric root along with all the other goodies. It’s a little bit of a shock to the system on the first taste and I’d love to share the video of my Husband when he tried it, but he’d be unhappy with me…shucks, cause it was funny! Before I forget, I wore gloves and had a fan going because for me, I needed good ventilation.
I made some last month with this recipe from this post. My dad is actually coming to pick some up for my mom today because she’s sick right now.
I never get the flu shot but the last time my husband and kids got the flu, I had been taking this everyday for a week, then took 3 times a day while they were sick…got a little bit of an upset stomach but that was it…I usually get exactly what they get x 10.
I didn’t get the flu shot this year….dumb me. Then I got the flu. My fiancé had just got hurt at work and was immobile and I have a 4 1/2 year old who is very active. I found a recipe very similar to this and took it 4 times a day. Cut the white foods and sugars. I was OVER the flu in 4 days. Gods good grace and common sense prevailed.
The first site I searched when my son told me he had a headache and didn’t feel well was your site. I’m going to make this tonic this week. Thanks so much for sharing your knowledge
This tonic works great ,After fermenting for 2 weeks I take the strained solids and put them in the dehydrator. when dried the spices seem to have lost it’s heat so I add crushed red peppers ,a little salt then ground up in a coffee grinder and it makes the best spice for almost anything.
Thank you so much for your loving sharing of your experience. I’m really jazzed – I made the master tonic last night and it’s ‘marinating now. I used a pound each of onion, garlic, jalapeno pepper, horse-radish and ginger and figured some things out for myself for when I make it next time. Horse-radish CAN be grated in the food-processor; I used it to slice it. The ginger is better sliced, too fibrous to grate with the food processor. I have an odd question. I only tamped the mix down/ stirred to release air bubbles with plastic handled rubber-spatula and stuffed the components in the jar in layers with majority of the garlic as the last layer and Jalapeno before that. I have a bit of of a blue almost turquoise tinged dis-coloring ‘blooming’ from the garlic. Has anyone else seen this? I’m not concerned that it’s something I should be worried for – I know there are a few dishes which are prepared just for this slightly shocking effect. Thank you again, I’m delighted to count you as such a wonderful resource!
I noticed the same purple blue on garlic. It lessens after a while. I know the same thing happens when pickling or fermenting garlic. Its normal.