In 1971, during a UNESCO expedition, a recipe for the "Elixir of Youth" - a garlic tincture was found in one of the Tibetan monasteries, dating back to the 4th-5th century BC
Garlic tincture.
- cleans and regenerates blood vessels, prevents heart attack and atherosclerosis and paralysis, fights fungal and bacterial infections, kills pathogenic flora of the digestive system, stops the growth of cancer cells, cleanses the body of toxins, regulates blood pressure - reduces high and increases low pressure, eliminates noise in the ears, improves eyesight, strengthens the immune system and rejuvenates the body.
Ingredients:
350 g of peeled garlic (preferably Polish)
200 ml of pure food spirit
Preparation:
Prepare a container that can be closed (preferably a jar).
Peel and crush the garlic and leave for 5-10 minutes (to let it come into contact with the air).
Then put into a jar and pour alcohol, close tightly. Set aside in a dark place (e.g. cupboard) for 10 days. (shake the jar every other day).
After 10 days, the tincture should be strained by pouring it into another jar. Close and leave in the refrigerator for another 4 days. After this time, the tincture is ready for use.
Use:
1st version:
On day 1, 2 x 4 drops
On day 2, 2 x 6 drops each
On day 3, 2 x 10 drops
On day 4, 2 x 15 drops each
On day 5, 2 x 20 drops
On day 6, 2 x 25 drops each
Then drink 30 drops twice a day until the tincture is over.
2nd version:
Drink the tincture at night before going to bed, 2 hours after the last meal.
1 day - 8 drops
2nd day - 12 drops
3rd day - 20 drops
4th day - 30 drops
5th day - 40 drops
6th day - 50 drops
Then drink 60 drops a day until the tincture is over.
Use the tincture once a year.
NOTE: The tincture can be drunk in its pure form or with 50 ml of a sour milk product, e.g. kefir, yoghurt or buttermilk.
To eliminate the garlic smell, eat some parsley or a lemon slice after drinking the tincture.
Action:
"It has bactericidal, antiviral and fungicidal effects related to phytoncides and glycoside allin. It is effective against pathogens of intestinal infections (dysentery, typhoid fever, pathogenic enterococci, Escherichia coli with altered enzymatic properties), staphylococci, alpha-hemolytic streptococci. allinase is converted into allicin with antimicrobial activity.
Garlic is eubiotic thanks to vitamins C, B, D, PP. It improves the digestive processes, increases the formation and secretion of bile, helps to lower the level of cholesterol and glucose in the blood, has a positive effect on the metabolism, especially in patients with diabetes and obesity.
Due to the content of organic acids, vitamins, macro- and microelements (especially magnesium, potassium, selenium, zinc, manganese), it stimulates hematopoiesis, has antihypoxic and angioprotective properties. Cardiotonic action in combination with peripheral vasodilation and hypolipidemic action contributes to the normalization of the functions of the cardiovascular system, especially in elderly patients. The anthelmintic effect is manifested in ascariasis and enterobiosis.
In addition to the antimicrobial effect, symptoms of antihistamine, analgesic, antipruritic, keratolytic and depigmentative effects are possible; stimulates hair growth.
Garlic tincture
for oral administration - as part of the combination therapy of infectious and inflammatory diseases of the respiratory system (including rhinitis, tonsillitis, sinusitis, bronchitis, pneumonia); chronic diseases of the digestive tract, dysbiosis, atonic constipation; NCD of the hypertensive type, arterial hypertension, atherosclerosis; pyoderma, purulent wounds.
Information for appetizers and parents:
It's worth knowing that
Kefir. it is a product of fermentation, therefore it contains alcohol - one glass may contain from 0.15 to 0.3% of ethyl alcohol.
The same is true for dairy products that are prepared by the Ayran fermentation method, and the like.
- Soy sauce is also a fermentation product. Soybean evaporates for a long time, wheat and salt are added, and then it ferments for a long time in special containers. The alcohol content in soy sauce ranges from 1.5 to 2%.
- Fruits, m.i. bananas contain some alcohol. All because the sweeter the fruit, the more alcohol it will contain.
- Sauerkraut and sauerkraut are fermented products and therefore also contain alcohol.
- Alcohol (especially cognac and liqueur) is deliberately added to sweets, cookies and cakes to improve the taste. Alcohol is found in almost all types of chocolate.
- Ice cream is also no exception. After all, alcohol lowers the temperature of defrosting ice cream.