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Got the Flu?

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THIS IS WHAT I DO!

I have used this syrup over and over again, and it never fails to reduce the symptoms of an infectious illness within hours.  It’s truly amazing.

Everyone asks me where they can get this syrup.  Unfortunately, the price is quite costly for many people, and they balk at spending so much for a remedy that may sit on the shelf for a number of years.  In most cases, a 16 fluid ounce bottle costs $50.  I assure them it’s much cheaper than spending one day in the hospital with a communicable disease!  However, there’s a far less expensive alternative.

You can make your own!

I have made this several times myself, and found it to be extremely potent, so I am sharing the recipe with you here in the hopes that everyone will have some made up and on hand when the next wave of disease hits your community.

(NOTE:  If you’re in a pinch and you need a remedy fast, skip to my IN A PINCH instructions below the main recipe!)

ANTI-PLAGUE SYRUP

 

Makes 1 gallon of syrup.  (Don’t feel shy about stocking up on a few gallons, it lasts for a long time in a gallon jar in a cool, dry place.)

INGREDIENTS

  • 8 ounces dried Comfrey root (Symphytum officinale)
  • 4 ounces dried Wormwood (Artemisia absinthium)
  • 4 ounces dried Lobelia leaf (Lobelia inflata)
  • 4 ounces dried Marshmallow root (Althaea officinalis)
  • 4 ounces dried Oak Bark (Quercus alba)
  • 4 ounces dried Black Walnut Hull (Juglans nigra)
  • 4 ounces dried Mullein Leaf (Verbascum thapsus)
  • 4 ounces dried Skullcap Leaf (Scutellaria laterifolia)
  • 4 ounces dried Uva Ursi (Arctostaphylos uva ursi) or Gravelroot (Eupatorium purpureum)
  • 160 fluid ounces Steam Distilled Water
  • 2 1/2 pounds fresh organic garlic (or enough to make 8 ounces of garlic juice)
  • 32 fluid ounces of pure organic Apple Cider Vinegar (with the “mother”) Bragg’s is a wonderful brand
  • 20 fluid ounces vegetable glycerine (available at the health food store)
  • 20 fluid ounces raw honey (from the health food store)

HERB CONCENTRATES

If you’re using cut & sifted herbs (CS), start by soaking 4 ounces of the dried herb in 16 ounces of pure steam distilled water.

Be very sure your water is absolutely pure, and not merely bottled drinking water.

Soak overnight if it is a root or bark, just for a few hours if it is a leaf.

Use only stainless steel to process your herb concentrates.  Other kids of metal may react with the herbs.

Simmer each herb in its soaking water over very low heat in a covered pan or double boiler for 30 minutes, then strain into a clean stainless steel stock pot or bowl.

Pour back into the pan or double boiler and simmer uncovered over very low heat until it has reduced to 4 fluid ounces in volume.

Only after all the ingredients have been prepared should the liquids be mixed.

I sometimes make it out of the powdered herbs, and it turns out much stronger, but you have to strain it through very fine cloth, like a nutmilk bag.

*Note: You will be making twice the amount of Comfrey root concentrate as any other herb.

GARLIC JUICE

If you have a juicer, you can juice the garlic once all your herbal concentrates are prepared.  If not, prepare your garlic juice three days in advance.

  • If using a juicer, simply juice enough fresh organic garlic bulbs to make 8 fluid ounces of garlic juice.  Add the apple cider vinegar
  • If using a blender, blend 2 1/2 pounds of fresh garlic with a portion of your apple cider vinegar and blend until completely pulverized.  Let sit in the refrigerator for three days in a sealed jar, shaking several times a day.  Strain through a fine mesh bag (like the kind used to make almond or soy milk, or a paint strainer bag.)  Add the rest of the apple cider vinegar.

TO MAKE

Now that your herb concentrates and garlic juice are prepared, mix everything together… concentrates, garlic, apple cider vinegar, glycerine, and honey.

Blend well and pour into sterilized containers (glass is wonderful, but I have also poured the syrup back into the empty plastic jug I purchased my steam distilled water in), seal, and store in a cool dry place.

DOSAGE 

As a dietary supplement, take 1 tablespoon a day when the cold and flu are spreading in your area as a preventative measure, or take 1 tablespoon every hour as needed or as directed by a health care professional.

“I would rather see you have it in stock–gallons of it in your basement for maybe 20 years and never need it–than to find it comes week after next and you haven’t got it.  When you are watching friends and relatives and dear ones, and you know that you could have had it on hand and that which could have saved them, and you haven’t, that is going to be harder to take than anything you could ask for.”  –Dr. John R. Christopher

May you stay healthy and whole!

 

 

IN A PINCH!

If you need a remedy immediately, gather all the ingredients.  Add all the liquids together (including the garlic juice).  Combine all the herbs in a blended powder and encapsulate them.  Take 10-12 capsules of herbs with the same dosage of liquid that you would normally take if you were dosing the completed syrup (as above.)  It’s MUCH faster to do it this way and has much the same result.

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