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
hi Sarah
once the master tonic has sit for 4 weeks and is strained can i still use those same vegetables to make make another batch of master tonic or will i have to throw the vegetables away and buy more to make again . Thank ubfor your expertise in this matter.
You must toss the vegetables and start with fresh ones to make another batch.
Hi Sarah, please can you clarify how adding honey will chemically alter the fermentation and potentially add alcohol to the final liquid.
Thanks
Honey will potentially feed the fermentation to the point where alcohol will be formed given that it sits out for 2 weeks. As such, it would be contraindicated for children for this reason. If you wish to use honey, then just add it at the time you take each dose. Just don’t use it as part of the fermentation.
Hi Sarah, is there any particular reason why you should not add honey to the mixture itself.
Yes, it will alter the fermentation and potentially add alcohol to the final liquid. Just take it with honey if you like, but make it as directed.
Hi, what a great remedy, I would like to add honey to me master tonic, should I do this when I add the vinegar to the fresh vegetables and close the jar? Or should I add the honey when I open the jar and filter out the vegetables? Also is there a particular method which will mix the honey with the vinegar to get best results?
Thanks
You should not add honey to the mixture at all. You may add a bit of honey to each dose if you like.
There is this farm produced ACV I can purchase that contains the mother, all the stringy bits etc, but it comes in plastic type bottles and not glass, Is that okay do you think?
Thank You.
Never use ACV that is in plastic as the acidity *without a doubt* leeches toxins from the container into the vinegar.
How much is a part?
A part is any amount you like. 1/4 cup, 1/2 cup or whatever. Pick the size “part” you want to make the total amount you desire.
Is this safe to take while pregnant?
It should be fine, but always check with your practitioner first.
I made this about 5 months ago… but never strained it. So there it sits, with all the cut up ingredients, sitting in th ACV. Is this still good to use, after being strained? Or should I start over?
You need to start over.
So do you still shake it once a day after its been strained?
You can turn the jar once or twice to mix before dispensing for a dose once it’s strained. You don’t continue to shake it as the fermentation is complete.
Hi Sarah,
Can I make it with homemade kombucha vinegar?
I meam, I have for the last two years, and it seems to work as efficient, but what are your thoughts on that?
I mainly did it because buying raw acv in Belgium is pricey and I didn’t want to go to the trouble of making it myself. Since I already make kombucha it wasn’t a lot of trouble to keep a bit aside and let it ferment longer. (3 months, I added just a tiny bit of new sweet tea every two weeks to keep it going)
Yes, you can use kombucha vinegar as long as it’s the proper pH (same as ACV). Be sure to test it first.