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
I don’t strain it. I blitz it all in the blender and also
Add say two parts fresh Tumeric. I finish off mixing through all the zest of one large lemon as it supposedly has components used in chemotherapy. This mix has been life changing for aches and pains – flu – I’ve never felt better and people who have my recipe swear by it
Thanks for the great recipe! I just made a batch with fresh organic garlic and the garlic is turning green! Do I need to dump the batch?
You do not need to dump the batch. Garlic sometimes turns a bit greenish or blueish when fermented. More in this article. https://www.thehealthyhomeeconomist.com/pickled-garlic/
Helpful thank you. What would indicate (how would you know) it’s bad?
It would smell bad (not just vinegar-y, but off) and/or get moldy.
Hi, how long does this last after strained? Thank you.
I have had batches last for a year or more in a cool dark pantry. Chances are you will use it up way before you would have to toss it.
Does this need to be refrigerated once its done? Or just set in the pantry?
Pantry is fine. No need to refrigerate.
Will this cure recurring g sinusitis?
It certainly will as long as there is no structural issue in the sinuses that is preventing natural drainage and healing.
Anything you can’t add to this recipe? Maybe papaya or pumpkin seeds for added deworming benefit.
Please make the recipe as is. If you wish to deworm, use a different remedy.
Hi Sarah, hope you are well, I asked the same question to Braggs about the alcohol issue as they sell a similar product apple cider vinegar blended with honey. They kindly replied via a qualified person with a master of science degree from there food science / quality assurance department. There response was “The yeast (Saccharomyces Cerevisiae) that produces the alcohol in the initial vinegar fermentation process dies after the production of acetic acid by acetic acid bacteria; acetic acid being the cause of death to the yeast. If honey is added to vinegar, the sugar will be consumed by the acetic acid bacteria as a source of nutrients and continue to produce acetic acid not alcohol.” In future I will be blending the honey with the Master Tonic from the information they provided. I really appreciate your hard work in the article and for responding to my queries.
Thanks
Zackariah: Did it work?
Hi! Is there a time that is too long to leave the tonic sitting? I made a batch that sat for three months. I shook it the first two weeks then only strained about half of the bottles. The other half sat for three months. I am now bottling it and wondered if I should be worried about ingesting the three-month batch? Is there a chance of bad bacteria growth?
Yes there is a chance it could go bad with all that organic matter in there for that long. You will have to be the judge of whether it is usable or not.
What size jar do you use?
I use a half gallon size mason jar. Quart size (wide mouth) will do also, but depending on the size of your batch, you may need more than one.