Garlic tincture is a great way to treat colds - but not only that, because garlic tincture also has a number of other he alth-promoting properties. And, importantly, it can be made all year round, and its preparation is not time-consuming at all. What do you need garlic tincture for and how to make it?

Garlic tinctureis one of the tinctures that you should always have at home "just in case", especially in autumn and winter. Garlic is a natural antibiotic, which means that it can help the body fight typical autumn infections, e.g. a cold. Supporters of alternative methods of treatment willingly use it also in the case of other he alth conditions.

Although garlic is grown in our climate, garlic tincture is not our Polish invention, but probably comes from Tibet. It is said that since the 7th century AD local monks recommended the Tibetan garlic tincture as one of the universal medicines and a way to live a long life in he alth (another name for this tincture is "Tibetan longevity tincture").

Garlic tincture - properties

Garlic tinctureuses the healing properties of garlic, and there are quite a few of these. According to people who deal with alternative treatments, garlic tincture:

  • supports immunity
  • helps fight infections
  • has antibacterial and antiparasitic properties
  • has anticoagulant properties that help reduce the risk of heart attack and stroke
  • improves the elasticity of blood vessels, reduces atherosclerotic changes
  • lowers blood pressure
  • improves digestion and reduces the tendency to flatulence
  • slows down the aging process of the body thanks to its anti-free radical properties.

Garlic tincture - recipe. How to prepare a garlic tincture?

The recipe for garlic tincture is not complicated or as time-consuming as recipes for other tinctures.

Ingredients:

  • 3 heads of Polish garlic
  • 2 cups of spirit

Preparation:

  • Peel the garlic and press it through the press (or grate it)
  • put into a jar
  • Pour the spirit, spin and set aside5 days
  • shake the jar every now and then
  • after 5 days, strain through a strainer and pour into bottles
  • set aside for another 10 days

Garlic tincture - use and contraindications

Garlic tincture can be drunk like other tinctures - one glass a day, e.g. before a meal - to eliminate the smell of garlic, you can then eat a little parsley or suck a lemon slice. But with its help, you can also carry out a garlic treatment - and there are several ways to do it.

The first method is to mix a few or a dozen drops of garlic tincture with 125 ml of milk or kefir and drink it three times a day for a month, and then take a two-week break. The second is to carry out a garlic treatment once a year, increasing the amount of the tincture every day until the entire bottle is empty (supposedly this was the method recommended by Tibetan monks). In this version, the tincture should be drunk before going to bed, two 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
  • 6 day - 50 drops
  • From day 7 we drink 60 drops a day (until the tincture is over).

Garlic tincture should not be drunk by pregnant and lactating women, as well as people who are chronically ill, taking medications (in such cases a doctor's approval is required) or who have liver problems or stomach ulcers.

Category:

Alternative medicine