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Dr. Francis Pottenger MD is most well known as the researcher and author of the groundbreaking studies on cats that demonstrated that critical nutrients in meat and raw milk are lost through cooking and pasteurization.
What is less well known is that Dr. Pottenger also operated a sanitorium for patients with tuberculosis, asthma, allergies, and other respiratory diseases.
At his hospital, Dr. Pottenger served his convalescing patients liberal servings of liver, butter, cream, and eggs.
Hard to believe, but this is in sharp contrast to the food served in hospitals and nursing homes today which almost exclusively consists of highly processed, sugar-filled foods loaded with additives, extenders, and MSG.
Dr. Pottenger knew well how to cure respiratory illness, relying heavily on the Traditional Superfoods as his main remedies.
Unfortunately, folks today typically have no idea how to cure respiratory illness. A trip the doctor’s office yields no help either as a prescription for strong allergy meds or antibiotics is the only solution offered in most cases.
While plant based antibiotics can help tremendously, sometimes a boost in nutrition is required as well.
Liver Cocktail
One of Dr. Pottenger’s tonics for respiratory illness was a Liver Cocktail that is beneficial for its stamina and lung building properties in athletes and asthmatics alike. He knew that organ meats are the most nutrient-dense foods on the planet. Even the best combination of plant superfoods does not compare gram for gram.
If you or someone in your family has a cough that won’t go away or some other respiratory illness that is not responding to either conventional or alternative treatments, try this tonic once or twice a day for 3-5 days in a row and watch your health quickly return!
If you are an athlete training for any type of sporting competition, you will find this tonic of incredible stamina building benefit as well!
Respiratory Remedy Recipe
Dr. Francis Pottenger MD's famous and highly effective respiratory remedy that is a nutritional powerhouse unlike no other.
Ingredients
- 2 tsp raw grassfed liver from beef, buffalo or lamb
- 1/2 tsp desiccated raw liver Use if fresh liver unavailable
- 6 ounces fresh tomato juice must be fresh pressed
- 1 dash tabasco sauce or cayenne pepper
- 1 Tbl liquid whey
- 1 squeeze fresh lime juice
Instructions
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Finely grate the liver and mix well with the remaining ingredients.
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Drink immediately!
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Make fresh each time.
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Consume this tonic once or twice a day for 3-5 days in a row for best results.
Recipe Notes
Adaptation from Nourishing Traditions Cookbook, Tonics and Superfoods
Per USDA guidelines, use raw liver frozen for a minimum of 14 days to eliminate risk of parasites.Â
Powdered whey cannot be used as drying whey into fine granules even at low temperatures damages the fragile milk proteins. Use fresh liquid whey from clabbered milk, yogurt or homemade kefir.Â
References
Nourishing Traditions
Pottenger’s Cats
More Information
How to Make and Use an Onion Poultice for Congestion
No Cook Elderberry Syrup
Best cough expectorant
Master Tonic recipe
Healing Croup Naturally
Best Green Juice for Congestion
Is there any reason I shouldn’t substitute fresh lemon juice for the lime juice?
It’s my 8 month old who has the cough that seems to keep coming back every two or so weeks! His body is having a really hard time kicking it! He’s exclusively breastfed still so I am wondering if this would be beneficial through breastmilk? Was also looking at the onion, carlic, pepper, ACV combo and wondering the same thing….
I have home raised pastured poultry liver in the freezer, will that do as well as beef? I’d love to repost this article on my blog, Journey to Natural Living, if you’re open to being a guest blogger.
I have been taking raw liver for a couple of months now. Would taking this cocktail if I get sick be any different than just taking my liver daily like I already am? I know the whey is beneficial. But does it have to be in this drink or just raw liver swallowed is ok too? Would you increase amount of liver dose once you got sick? I take around 2-3 oz a day now and it has REALLY helped my energy.
I have been experimenting with a raw liver “shooter” which I got from Monica Ford’s post on Holistic Kid. She blends hers but what I found was that just made the tomato juice taste like liver. So I changed it up to be similar to this one but instead of mixing it in a whole glass this is what I did: pour a little (1/2-1 t.) ginger juice in bottom of shot glass, put grated liver right on top, then fill with tomato juice (I had no tomatoes on hand but did have a bottle of Knudsen’s spice tomato juice cocktail – like v-8 – so that is what I am using right now. I gave it just the tiniest stir to keep the liver from staying in a clump the shoot it! The ginger at the bottom is really nice and I tasted zero liver flavor. Monica also uses lime to suck after the shot but when I did it my way I did not need the lime for that purpose. I would just squeeze it on top of the juice.
Would chicken liver work instead?
While I am a fan of liver, I don’t think I could stomach this remedy! I”ll stick to my garlic honey and elecampane syrup! 🙂
My little one used to eat raw liver no problem when we mixed it into her soft cooked egg yolks every morning, but has since become more picky about it. I know she needs to get it more frequently, and has had some bad colds recently. Would love to try this, however she has problems with nighthshades (leaky gut, I believe). Do you think the tonic would work with another vegetable juice? Say, carrot?
Thank you Sarah for this interesting post.. Well, it’s not easy being a Jew…The Torah prohibits consumption of blood. Lev. 7:26-27; Lev. 17:10-14. This is the only dietary law that has a reason specified in Torah: we do not eat blood because the life of the animal (literally, the soul of the animal) is contained in the blood. This applies only to the blood of birds and mammals, not to fish blood. Thus, it is necessary to remove all blood from the flesh of kosher animals. No Raw liver for me.
I have been mentioning to my husband the information I have been learning from your website and so on Friday he brought home the liver from the deer he shot. The deer was shot in the front leg, so the liver was not damaged in any way. So, would venison liver also work for this recipe?
Thank you.
Absolutely! I personally would chop it up in little pieces and swallow them whole and raw (I can’t stand the taste of liver), but if the cocktail appeals better than go for it! 🙂