Re: cayenne pepper - Super Tonic

[Guest guest]

I'm not sure if I've posted this here or not, but I've found it's very

effective so it's worth posting it again.

I think this formula originally came from Dr. , passed on

to and perhaps refined by Dr. Schulze. It's easy to make and tastes

great in soup and as a condiment for meats. It's antibacterial,

antifungal, and antiviral. I attribute it to warding off colds and flu

the last couple winters. My father, who used to get the flu every

winter, now eats some of this regularly and has not had the flu or

even a cold since he started using it.

Super Tonic:

Put equal portions of the following chopped ingredients in your

blender, preferably all organic if you can find them:

Onions

Garlic

Horseradish root

Ginger root

Cayenne peppers (the hottest you can find)

Fill with organic raw vinegar to about an inch above the ingredients.

Blend. Store in refrigerator. Take at least 1 teaspoonful every day,

whether straight or in soup or other food. Don't cook it, though, as

it looses many of it's beneficial properties.

~ Fern

Re: cayenne pepper - was Re: Stinking

Backyard Chickens

> << Chile peppers have numerous medicinal properties, most notably

the ability to loosen phlegm. Consumption of chile peppers in moderate

amounts is an effective remedy for chronic bronchitis and emphysema.

Compounds found in chile peppers act as decongestants...>>

>

> Sharon,

>

> Thanks for all the info... for just over a week now, I've had a

nasty case of bronchitis which is what I get IF and WHEN I come down

with anything... just took 'industrial' quantities of garlic,

chillies and more than my normal intake of ginger.... It seems I'm

recovering a lot quicker than I did in previous years... I knew about

garlic's medicinal properties but not about chillies...

>

> <<Also, years ago I learned from a Native American about taking

> cayenne to " clean the blood the gut, to prevent arthritis. " Ever

since

> then, about 30 years, I've been a chile head. :-)>>

>

> Apparently chillies ARE addictive... not a bad addiction though :-)

>

> Dedy

[Guest guest]

The horseradish should do a real good job on the sinuses. I know it cleans

mine out far better than Vicks ever could!

Thanks for the recipe.

Judith Alta

-----Original Message-----

From: Fern [mailto:readnwrite@...]

I'm not sure if I've posted this here or not, but I've found it's very

effective so it's worth posting it again.

I think this formula originally came from Dr. , passed on

to and perhaps refined by Dr. Schulze. It's easy to make and tastes

great in soup and as a condiment for meats. It's antibacterial,

antifungal, and antiviral. I attribute it to warding off colds and flu

the last couple winters. My father, who used to get the flu every

winter, now eats some of this regularly and has not had the flu or

even a cold since he started using it.

Super Tonic:

Put equal portions of the following chopped ingredients in your

blender, preferably all organic if you can find them:

Onions

Garlic

Horseradish root

Ginger root

Cayenne peppers (the hottest you can find)

Fill with organic raw vinegar to about an inch above the ingredients.

Blend. Store in refrigerator. Take at least 1 teaspoonful every day,

whether straight or in soup or other food. Don't cook it, though, as

it looses many of it's beneficial properties.

~ Fern

[Guest guest]

And I'll point out a coincidence, as I did then, that

except for the Horseradish, you basically have Kimchi sauce ... !

-- Heidi

>I'm not sure if I've posted this here or not, but I've found it's very

>effective so it's worth posting it again.

>

>I think this formula originally came from Dr. , passed on

>to and perhaps refined by Dr. Schulze. It's easy to make and tastes

>great in soup and as a condiment for meats. It's antibacterial,

>antifungal, and antiviral. I attribute it to warding off colds and flu

>the last couple winters. My father, who used to get the flu every

>winter, now eats some of this regularly and has not had the flu or

>even a cold since he started using it.

>

>Super Tonic:

>

>Put equal portions of the following chopped ingredients in your

>blender, preferably all organic if you can find them:

>

>Onions

>Garlic

>Horseradish root

>Ginger root

>Cayenne peppers (the hottest you can find)

>

>Fill with organic raw vinegar to about an inch above the ingredients.

>Blend. Store in refrigerator. Take at least 1 teaspoonful every day,

>whether straight or in soup or other food. Don't cook it, though, as

>it looses many of it's beneficial properties.

>

>~ Fern

>

>

[Guest guest]

Hm, that's true. Except to me it tastes much different. I just made my

first batch of Kimchi and it seems much stronger (almost bitter) than

I expected it to. Is it supposed to taste bitter? I put in nappa

cabbage, broccoli, kale, green onions, carrots, garlic, ginger, and

cayenne. I followed your recipe in the files, except that it ended up

going 3 days instead of 2. Would that have made it bitter? Or perhaps

the kale? Also, it wasn't real clear to me whether you add more water

to the mixture than the liquid that results from pounding it. I was

curious how you ended up with a jar that was mostly liquid.

~ Fern

Re: cayenne pepper - Super Tonic

>

> And I'll point out a coincidence, as I did then, that

> except for the Horseradish, you basically have Kimchi sauce ... !

>

> -- Heidi

[Guest guest]

> The horseradish should do a real good job on the sinuses. I know it

cleans

> mine out far better than Vicks ever could!

>

> Thanks for the recipe.

>

> Judith Alta

Sure. It also sometimes helps clear my headaches ... there's something

about horseradish helping with blood circulation, and ginger does

also, so that may be why.

Hope you enjoy it.

~ Fern

[Guest guest]

>Hm, that's true. Except to me it tastes much different. I just made my

>first batch of Kimchi and it seems much stronger (almost bitter) than

>I expected it to. Is it supposed to taste bitter?

Mine isn't bitter at all. And it WOULD taste different than your elixer, because

it isn't near as concentrated. But it does seem to help the immune system

(esp. if you eat it all day, as Koreans do).

>I put in nappa

>cabbage, broccoli, kale, green onions, carrots, garlic, ginger, and

>cayenne. I followed your recipe in the files, except that it ended up

>going 3 days instead of 2. Would that have made it bitter? Or perhaps

>the kale?

Could be the kale, I haven't tried that. Or the amount of salt. But again,

bitter

is not something I've experienced in kimchi!

>Also, it wasn't real clear to me whether you add more water

>to the mixture than the liquid that results from pounding it. I was

>curious how you ended up with a jar that was mostly liquid.

I add water ... I'm too lazy to pound that much. Also I add old kimchi juice.

I like having kimchi juice around for other projects -- I strain the extra

into another jar. Sometimes I add more cabbage whole leaves than I

need to the top too, for making cabbage rolls later.

I have found that adding fish or shrimp really changes

the flavor, BTW -- which is what the Korean kimchi sites

say also. It is much milder with the shrimp or fish than

without.

-- Heidi

[Guest guest]

On Tue, 3 Feb 2004 11:33:26 -0500

" Fern " <readnwrite@...> wrote:

It's antibacterial,

>antifungal, and antiviral. I attribute it to warding off colds and flu

>the last couple winters. My father, who used to get the flu every

>winter, now eats some of this regularly and has not had the flu or

>even a cold since he started using it.

>

>Super Tonic:

>

>Put equal portions of the following chopped ingredients in your

>blender, preferably all organic if you can find them:

>

>Onions

>Garlic

>Horseradish root

>Ginger root

>Cayenne peppers (the hottest you can find)

>

>Fill with organic raw vinegar to about an inch above the ingredients.

>Blend. Store in refrigerator. Take at least 1 teaspoonful every day,

>whether straight or in soup or other food.

Dr. Schulze makes his by pressing the ingredients rather than blending

them. In other words it is a blend of the juices that makes up his

SuperTonic.

When I was down at a 3 day training he put on, he had Supertonic on the

table for us to drink. The stuff was *incredibly* strong and very

powerful. Many of the attendees (including me) poured it in a glass

thinking we could just drink it down. HA! It was a very funny site

watching folks trying to down the stuff.

Abolish the FDA!!

http://tinyurl.com/25nu8

[Guest guest]

----- Original Message -----

From: " Fern " <readnwrite@...>

> Hm, that's true. Except to me it tastes much different. I just made my

> first batch of Kimchi and it seems much stronger (almost bitter) than

> I expected it to. Is it supposed to taste bitter? I put in nappa

> cabbage, broccoli, kale, green onions, carrots, garlic, ginger, and

> cayenne. I followed your recipe in the files, except that it ended up

> going 3 days instead of 2. Would that have made it bitter? Or perhaps

> the kale?

I've had the same problem. Sometimes it turns out bitter, and I have no

idea why. I don't know if kale has anything to do with it, but I've

never used kale.

[Guest guest]

Kimchi involves fermentation with bacteria, and the tonic doesn't? Or do you

mean a solution that you add to larger veggies when making Kimchi?

Roman

Heidi Schuppenhauer wrote:

>

> And I'll point out a coincidence, as I did then, that

> except for the Horseradish, you basically have Kimchi sauce ... !

>

> -- Heidi

>

>

>

>>I'm not sure if I've posted this here or not, but I've found it's very

>>effective so it's worth posting it again.

>>

>>I think this formula originally came from Dr. , passed on

>>to and perhaps refined by Dr. Schulze. It's easy to make and tastes

>>great in soup and as a condiment for meats. It's antibacterial,

>>antifungal, and antiviral. I attribute it to warding off colds and flu

>>the last couple winters. My father, who used to get the flu every

>>winter, now eats some of this regularly and has not had the flu or

>>even a cold since he started using it.

>>

>>Super Tonic:

>>

>>Put equal portions of the following chopped ingredients in your

>>blender, preferably all organic if you can find them:

>>

>>Onions

>>Garlic

>>Horseradish root

>>Ginger root

>>Cayenne peppers (the hottest you can find)

>>

>>Fill with organic raw vinegar to about an inch above the ingredients.

>>Blend. Store in refrigerator. Take at least 1 teaspoonful every day,

>>whether straight or in soup or other food. Don't cook it, though, as

>>it looses many of it's beneficial properties.

>>

[Guest guest]

>----- Original Message -----

>From: " Fern " <readnwrite@...>

>> Hm, that's true. Except to me it tastes much different. I just made my

>> first batch of Kimchi and it seems much stronger (almost bitter) than

>> I expected it to. Is it supposed to taste bitter? I put in nappa

>> cabbage, broccoli, kale, green onions, carrots, garlic, ginger, and

>> cayenne. I followed your recipe in the files, except that it ended up

>> going 3 days instead of 2. Would that have made it bitter? Or perhaps

>> the kale?

fern, mine's never turned out bitter, but then i don't use bitter veggies as

you are using. both broccoli and kale can make it bitter.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

>

[Guest guest]

----- Original Message -----

From: " Heidi Schuppenhauer " <heidis@...>

>

> >Hm, that's true. Except to me it tastes much different. I just made

my

> >first batch of Kimchi and it seems much stronger (almost bitter)

than

> >I expected it to. Is it supposed to taste bitter?

>

> Mine isn't bitter at all. And it WOULD taste different than your

elixer, because

> it isn't near as concentrated. But it does seem to help the immune

system

> (esp. if you eat it all day, as Koreans do).

Right, Kimchi would have many of the same properties in that regard,

but would have in addition the benefits from the fermentation.

Although I think that the Super Tonic is a more concentrated version.

> >I put in nappa

> >cabbage, broccoli, kale, green onions, carrots, garlic, ginger, and

> >cayenne. I followed your recipe in the files, except that it ended

up

> >going 3 days instead of 2. Would that have made it bitter? Or

perhaps

> >the kale?

>

> Could be the kale, I haven't tried that. Or the amount of salt. But

again, bitter

> is not something I've experienced in kimchi!

Hm. I did seem to get plenty of salt in it. I'll try to use less next

time and see if that helps.

> >Also, it wasn't real clear to me whether you add more water

> >to the mixture than the liquid that results from pounding it. I was

> >curious how you ended up with a jar that was mostly liquid.

>

> I add water ... I'm too lazy to pound that much. Also I add old

kimchi juice.

> I like having kimchi juice around for other projects -- I strain the

extra

> into another jar. Sometimes I add more cabbage whole leaves than I

> need to the top too, for making cabbage rolls later.

That's a good idea ... I'll also try adding more water next time.

Perhaps the salt wasn't diluted enough.

> I have found that adding fish or shrimp really changes

> the flavor, BTW -- which is what the Korean kimchi sites

> say also. It is much milder with the shrimp or fish than

> without.

I'd love to add some. But as I mentioned before I'm a bit concerned

about possible mercury contamination. Having had mercury toxicity

(which caused severe headaches) I'm not anxious to go down that road

again!

Thanks for your suggestions, Heidi.

~ Fern

[Guest guest]

----- Original Message -----

From: <slethnobotanist@...>

>

> On Tue, 3 Feb 2004 11:33:26 -0500

> " Fern " <readnwrite@...> wrote:

>

> It's antibacterial,

> >antifungal, and antiviral. I attribute it to warding off colds and

flu

> >the last couple winters. My father, who used to get the flu every

> >winter, now eats some of this regularly and has not had the flu or

> >even a cold since he started using it.

> >

> >Super Tonic:

<snip>

> Dr. Schulze makes his by pressing the ingredients rather than

blending

> them. In other words it is a blend of the juices that makes up his

> SuperTonic.

Right, I should have mentioned that. His is more of a tincture that

you take a dropperful of each day, and one dropperful every so many

hours when you're sick. He also recommends letting it sit for two

weeks or so, then straining it. The not straining is my version, since

I like to add it to my soup, use as a condiment for beef, etc. It ends

up being kind of a thin relish rather than a liquid.

> When I was down at a 3 day training he put on, he had Supertonic on

the

> table for us to drink. The stuff was *incredibly* strong and very

> powerful. Many of the attendees (including me) poured it in a glass

> thinking we could just drink it down. HA! It was a very funny site

> watching folks trying to down the stuff.

LOL! I can imagine. It's not something you take a lot of all by

itself. I suppose there are some who relish the idea, but I think it's

a great compliment to some foods. But not everyone thinks that of

course.

But whether you like the taste of it or not, I think it's a good thing

to have around and to take on a regular basis to ward off bacterial

and viral illnesses.

So do you make/use any of his other formulas?

~ Fern

[Guest guest]

Right, the fermentation is a major difference between Kimchi and the

tonic. They're two different things though, not something that you add

to Kimchi. Heidi was just noting that both have cayenne, ginger,

garlic and onions, and so therefore likely have some of the same

properties and health benefits.

~ Fern

Re: cayenne pepper - Super Tonic

> Kimchi involves fermentation with bacteria, and the tonic doesn't?

Or do you mean a solution that you add to larger veggies when making

Kimchi?

>

> Roman

[Guest guest]

>Kimchi involves fermentation with bacteria, and the tonic doesn't? Or do you

mean a solution that you add to larger veggies when making Kimchi?

>

>Roman

Both ... by " kimchi sauce " I meant the liquid that one

prepares to pour over the larger vegies (it is sold

in bottles in Korean stores for those who don't want

to go to the work). Kimchi sauce has other stuff

in it too though usually, like pickled or fermented fish juice.

And yeah, kimchi is fermented. I'm not saying either

is superior, but the fact the tonic helps people and

kimchi eaters claim kimchi helps them fight colds and viruses

also is probably not coincidental ... same ingredients ...

Specifically, they are thinking garlic is very anti-viral, but

few people eat it RAW. Kimchi and this tonic are kind

of exceptional in that regard (my grandma had raw

garlic in her butter for garlic butter though, and I

squeeze it raw on salads).

-- Heidi

[Guest guest]

>Right, the fermentation is a major difference between Kimchi and the

>tonic. They're two different things though, not something that you add

>to Kimchi. Heidi was just noting that both have cayenne, ginger,

>garlic and onions, and so therefore likely have some of the same

>properties and health benefits.

>

>~ Fern

And I'm sure a lot of folks would rather choke down a dropperful

of tonic than eat my kimchi daily!

-- Heidi

[Guest guest]

On Wed, 4 Feb 2004 10:40:30 -0500

" Fern " <readnwrite@...> wrote:

>LOL! I can imagine. It's not something you take a lot of all by

>itself. I suppose there are some who relish the idea, but I think it's

>a great compliment to some foods. But not everyone thinks that of

>course.

I have actually grown to like it just as a drink. And even the tincture

is great added to salads.

>

>But whether you like the taste of it or not, I think it's a good thing

>to have around and to take on a regular basis to ward off bacterial

>and viral illnesses.

>

>So do you make/use any of his other formulas?

Yes I use many of his formulas. His formulas are the only ones I will

buy at retail. The stuff that is normally sold doesn't match up. Its not

even close.

I have also made a number of herbal formulas, which is the best way IMO.

I have even grown my own Echinacea for this purpose. But if I can't get

access to top quality herbs I will buy his tinctures instead.

Abolish the FDA!!

http://tinyurl.com/25nu8

[Guest guest]

I think next time I'll leave out both the broccoli and kale, and

perhaps a bit less salt, and see what happens.

What do you put in your kimchi Suze?

~ Fern

RE: cayenne pepper - Super Tonic

> fern, mine's never turned out bitter, but then i don't use bitter

veggies as

> you are using. both broccoli and kale can make it bitter.

[Guest guest]

And some would rather eat kimchi daily than choke down the tonic! So,

to each his own.

~ Fern

Re: cayenne pepper - Super Tonic

>

> >Right, the fermentation is a major difference between Kimchi and

the

> >tonic. They're two different things though, not something that you

add

> >to Kimchi. Heidi was just noting that both have cayenne, ginger,

> >garlic and onions, and so therefore likely have some of the same

> >properties and health benefits.

> >

> >~ Fern

>

> And I'm sure a lot of folks would rather choke down a dropperful

> of tonic than eat my kimchi daily!

>

> -- Heidi

[Guest guest]

, where do you get your herbs? Do you use fresh or dried for

your tinctures (I'm assuming you make the tinctures)?

I've got a small herbal garden, but don't have nearly the medicinal

herbs I'd like to have.

~ Fern

----- Original Message -----

From: <slethnobotanist@...>

> >So do you make/use any of his other formulas?

>

> Yes I use many of his formulas. His formulas are the only ones I

will

> buy at retail. The stuff that is normally sold doesn't match up. Its

not

> even close.

>

> I have also made a number of herbal formulas, which is the best way

IMO.

> I have even grown my own Echinacea for this purpose. But if I can't

get

> access to top quality herbs I will buy his tinctures instead.

>

>

[Guest guest]

On Wed, 4 Feb 2004 20:26:10 -0500

" Fern " <readnwrite@...> wrote:

>, where do you get your herbs? Do you use fresh or dried for

>your tinctures (I'm assuming you make the tinctures)?

>

>I've got a small herbal garden, but don't have nearly the medicinal

>herbs I'd like to have.

>

>~ Fern

>

Fern,

I used to get them from Pacific Herbs in Oregon. I don't even know if

they are still in business. Now I rely mostly on a local herb shop near

Whole Foods that gathers a lot of local wildcrafted herbs. I don't trust

the so-called organic stuff unless they are from the states.

I haven't made my own tinctures in awhile, except for Echinacea (from

plants I had where I used to live), lobelia (grows wild), red clover

(grows wild) and Supertonic.

But if you have garlic, ginger, cayenne, lobelia, echinacea, hawthorn,

and maybe a couple of other herbs (like red clover), you have a

formidable medicinal crew that can handle most anything. Around here we

even have gingko biloba growing wild.

Abolish the FDA!!

http://tinyurl.com/25nu8

" They told just the same,

That just because a tyrant has the might

By force of arms to murder men downright

And burn down house and home and leave all flat

They call the man a captain, just for that.

But since an outlaw with his little band

Cannot bring half such mischief on the land

Or be the cause of so much harm and grief,

He only earns the title of a thief. "

--Geoffrey Chaucer, The Manciple's Tale