Tibetan garlic tincture
Description
The recipe won't take much time. The tincture must be infused and stored in dark containers. If you don't have one, wrap the container in a black bag or black paper. The tincture must not be exposed to sunlight. The garlic used for the tincture should have been harvested no more than four months ago—preferably right after harvest. This tincture has contraindications, so consult your doctor beforehand. Take the tincture three times a day, adding it to 50 milliliters of milk according to the following schedule: start with one drop and increase by one drop each time. Continue this for 5 days. So, by the evening of the 5th day, you'll be taking 15 drops. From the 6th day onward, decrease the number of drops by one each day. By the evening of the 10th day, you should be taking only one drop. Starting from the 11th day, take 25 drops per dose until the tincture is finished. It's recommended to perform this cleansing once every 5–6 years. I'm providing ingredients for half the standard amount, as this is quite a potent remedy and may cause adverse reactions. If everything goes well, the second half will have time to infuse. The drink is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Tibetan garlic tincture.
- 2
Step 2
Completely remove the outer layer from the garlic.
- 3
Step 3
Thoroughly wash the garlic cloves and completely dry them on a paper towel.
- 4
Step 4
Crush the garlic cloves into a paste using a wooden or marble mortar and pestle. This must be done by hand, without using any metal.
- 5
Step 5
Place the garlic paste into a jar and pour medical alcohol over it. Store the jar in a dark, dry place and let it steep for 10 days.
- 6
Step 6
Squeeze the liquid through several layers of gauze. Pour the tincture into a clean, dry jar and close it tightly. Store in a dark place for another three days, after which it can be used.
- 7
Step 7
Enjoy your health improvement!