Tag Archive: benefit

Hi Folks, so because people are getting sick left and right these days I feel compelled to post this recipe. This is the latest, improved version of what I called Vulcan’s Hammer in my last newsletter (which is basically a kind of Fire Cider). As always, check the disclaimer at the top of this page: this is not intended as medical advice, and please check with your licensed health care professional before using this or any similar recipe, especially if you’re pregnant.

A lot of people are reporting getting tremendous benefits from this formula, including quick recovery from colds or flu. When I feel run down or notice the first signs a cold or flu is coming on, a teaspoon or two of this tincture boosts my energy and knocks the symptoms right out. I find that taking a teaspoon a day as a preventive, and another spoon or two before and after I work with patients who are already sick keeps me healthy.

My patients are mentioning similar results. I’ve heard from others who started taking it after they already got sick that a tablespoon every couple of hours helped them recover very quickly, like from a flu in just a day or so. In my humble opinion, this is quite simply one of the most powerful formulas I’ve ever had the pleasure of working with – and it’s easy to make yourself and inexpensive to boot. I’m calling this version Manavastra, which roughly translates to “Manu’s Divine Weapon” 🙂

Here’s the recipe:



2 Tbsp. fresh crushed garlic

2 Tbsp. fresh chopped onion

2 Tbsp. fresh grated or chopped ginger root

2 Tbsp. fresh grated or chopped horseradish root

2 Tbsp. fresh chopped hot peppers, preferably cayenne

2 Tbsp. fresh chopped turmeric root

1 Tbsp. fresh chopped basil

1/2 Tbsp. fresh chopped oregano

1/2 Tbsp. fresh chopped mint leaves

1/4 tsp of black pepper

Zest of about 1/4 of an organic lemon

Unflitered organic Apple cider vinegar, such as Bragg’s.


Simply put the solid ingredients into a one cup glass jar (8 fluid ounces in size), fill it completely with the apple cider vinegar, and cover tightly. If you have a different size glass container available, just scale the recipe appropriately – for example, if you’re going to use a quart sized jar, multiply all the quantities by 4.

Place the jar in a cupboard or other cool, dark place (no refrigeration needed) on top of a plate or in a bowl (it may ferment and overflow). Shake it well once a day for at least two weeks (but you can let it soak for two months or longer if you wish). Then strain out the herbs using a cheesecloth or other filter and squeeze tight to get all the liquid out of them that you can. Place the liquid tincture in an airtight jar, label it, and store in a cool dry place.

Option: once you strain it, add 2 Tbsp of local raw honey to the tincture and mix well. Taste and add more if you like. Caution: do not give raw honey to young children.

Edit: I forgot to mention the kind of emotional quality this formula seems to have; after I take it, I feel my upper body relax and experience a sensation of being open, expanded and joyful. I just can’t say enough good things about this formula!

Edit: some people have been asking for an “emergency” formula they can take when they don’t have a tincture already prepared. Here’s what I use: 1 tbsp fresh basil, 2 tsp fresh oregano, 2 tsp fresh mint, 2 cloves crushed garlic (note: it’s very important the cloves be crushed, not simply chopped), the juice of one lime or half a lemon, 2 tsp fresh ginger, one half cup water; I put in a blender and blend thoroughly.  I try to drink this whenever I start to feel an illness coming on, and every time I’ve tried it it’s stopped the bug in its tracks.   Although these are common kitchen herbs, if you research them you’ll see they all have powerful antibiotic and antiviral properties.

Edit: OK for those who wanted to know about the research available about the ingredients, here’s a few references (each ingredient shows evidence of multiple effects, so I’m concentrating mostly on respiratory conditions like colds or flu; this is just a sample of what’s out there and is by no means exhaustive):





http://www.sciencedirect.com/science/article/pii/S0924224407002282 http://www.sciencedirect.com/science/article/pii/S0278691503003508 http://www.sciencedirect.com/science/article/pii/S030881461200653Xhttp://permaculturenews.org/2013/04/12/layers-of-healing-realizing-the-power-of-the-ordinary-onion/


http://www.greenmedinfo.com/article/fresh-ginger-zingiber-officinale-has-anti-viral-activity-against-human http://www.greenmedinfo.com/blog/honey-and-ginger-beat-antibiotics-inhibiting-superbugs http://www.greenmedinfo.com/blog/garlic-and-ginger-inhibit-drug-resistant-bacteria


http://www.lef.org/magazine/2009/11/Horseradish-Protection-Against-Cancer-And-More/Page-01 http://www.ncbi.nlm.nih.gov/pubmed/11237192 http://www.ncbi.nlm.nih.gov/pubmed/4656704


http://www.vitasearch.com/get-clp-summary/22367 http://www.vitasearch.com/get-clp-summary/35751 http://sarahcannonresearch.com/your-health/index.dot?id=21645&lang=English&db=hlt&ebscoType=static&widgetTitle=Oncology


http://www.ncbi.nlm.nih.gov/pubmed/20026048. http://academicjournals.org/ajmr/PDF/Pdf2009/May/Ehsanollah%20et%20al.pdf http://jmm.sgmjournals.org/content/59/4/429.long. http://web.nchu.edu.tw/pweb/users/taiwanfir/research/9906.pdf http://www.hindawi.com/journals/bmri/2014/186864/





http://pubs.acs.org/doi/abs/10.1021/jf049859g http://www.ncbi.nlm.nih.gov/pubmed/23484421



Edit: I played around a bit with different dosages of raw honey, and found that the best ratio I like is roughly one-fifth to one-quarter honey by volume, e.g., four tablespoons tincture, one tablespoon or a bit more honey.

So a recent study by a group of researchers from Stanford University published in the Annals of Internal Medicine concludes that organic food is no better than that conventionally grown. As is often the case with the mainstream media, coverage of the study has been sensationalized and misleading. In fact, it’s almost developed into a media war between the corporate media and the public, some even accusing the media of doing a “psyop” on people. What’s the truth about organic food? Is it really never any better than conventional food, as the Stanford study (a metanalysis) suggests?

Well, the study appears to have several problems. First, Robyn O’Brien points out that the study only compared the amount of vitamins and minerals in organic vs. conventional foods, and ignores one of the central reasons people prefer organic: they don’t want to eat the pesticides, fertilizers, antibiotics, and other types of chemicals used in conventional farming. But even on that yardstick, the Stanford study ignores that in fact, organic food often does contain more nutrients than conventional food (even if it doesn’t always, which is what the Stanford paper emphasizes), surely an important factor we’d like to consider when making our food purchasing decisions.

The Stanford authors did address the amount of pesticide exposure in organic produce vs. conventionally grown, and conclude that although there is a 30% lower risk difference in organic foods, this isn’t enough to mean anything significant. However, this is misleading; researcher Chuck Benbrook (at Washington State) points out that a better figure based on the Stanford paper’s own sources is 81% lower risk, partly because the authors didn’t distinguish between the number of different kinds of pesticide traces and their extent. Benbrook argues that with respect to pesticide residues:

a) most residues in organic food occur at much lower levels than in conventional food,
b) residues are not as likely in organic foods,
c) multiple residues in a single sample are rare in organic food but common in conventional produce, and
d) high- risk pesticides rarely appear as residues in organic food, and when they do, the levels are usually much lower than those found in conventional food (especially the levels in imported produce).
(from the Mother Jones article linked above)

While the Stanford authors would argue that these things don’t matter because the amount of pesticide residue is too low to cause any biological effects in humans, on the face of it this is a suspect claim; the amount of certain biologically important chemicals, like hormones, occur at very low concentrations in the blood but have profound biological effects. And indeed there is a fair amount of research that shows that even low amounts of some pesticides can cause problems, especially in pregnant women. If you’re pregnant or have young children, this might be information you’d like to know, I’m thinking 🙂

Furthermore, there’s a basic principle that the Stanford authors ignore, namely the Precautionary principle. Even if something hasn’t been proven to cause harm (such as there being a synergistic effect caused by a cocktail of pesticides that increases the risk of biological damage), if there’s an alternative that doesn’t carry that theoretical risk then you should prefer the alternative. Especially, it seems to me, if you’re responsible for someone else’s health, like that of your children.

Do I think organic is always better? Not necessarily, I do think Michael Pollan has some sensible advice on the issue. But what troubles me most is the conflict of interest created by the ties of the Stanford authors to corporations that have a direct financial interest in competing with organic foods, in particular Cargill (a proponent of genetically modified food crops) and Philip Morris, the tobacco giant. So I have to conclude that the Stanford paper is basically a piece of junk science, a hatchet job bought and paid for by corporations with a financial motive to make organics look bad.

Do you disagree? Am I being too harsh? I’d love to hear from you!