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This Tonic Boosts Your Immunity And Fights Infection

This recipe calls for turmeric, ginger, garlic, onion, horseradish, apple cider vinegar, and peppers. All of these ingredients have great properties. They have antibacterial, antiviral, antifungal, and anti-inflammatory properties. They also help settle the stomach and improve general functioning. This tonic gives your immunity a much-needed boost. Take about a tablespoon a day to experience these results.

We all need a little pick me up when cold and flu season comes around. No one wants to be stuck at home with the sniffles. We’ve got a preventative all natural medicine that will boost your immunity and fight any invading bacteria and germs that cause infections. Here’s why these ingredients are so great for your health

Ingredients For Master Tonic


Curcumin in turmeric has anti-inflammatory properties

Turmeric is a spice that is widely used in Asian cooking. And for good reason. Ayurvedic medical tradition loves turmeric its health benefits. Turmeric contains a compound called curcumin. It is anti-inflammatory and also gives your immunity a big boost.1 It’s seen to have a positive effect for those suffering from asthma and other allergies as well.2


Ginger helps ease an uneasy stomach

Ginger shows significant anti-inflammatory activity just like turmeric. It also shows antioxidant activity which means that it prevents cell damage. It has antimicrobial properties too which means that it will fight any invading bacteria that wants to wreak havoc in your body. It even helps to protect your liver from toxin-induced damage. It is also a great antidote for an upset stomach as it helps to settle any gastric problems.3


Allicin in garlic shows antioxidant activity

Freshly crushed garlic has a compound called allicin which is another miracle compound. It’s got antimicrobial activity, antifungal activity, antiviral activity and even helps fight parasites.4 It’s the best bet you’ve got to protect your body from any kind of germ activity.


Onion may increase levels of white blood cells

Onion also contains the same compound, allicin. It’s been seen to inhibit the growth of bacteria that cause diseases like cholera.5 Along with garlic, onions were seen to increase the level of white blood cells in rats.6 This means that onions could have a big role in improving immunity as well.


Horseradish helps fill bacteria

Horseradish and wasabi are seen to stop the growth of bacteria that cause things like food poisoning.7 Combined with ginger they could help settle any uneasiness or nausea in the stomach. They also show antioxidant functions as well just like the ginger.8

Apple Cider Vinegar

Use unpasteurized vinegar for best results.

Apple cider vinegar contains acetic acid which is said to be a great anti-bacterial ingredient. It’s often touted to be a great way to clean down kitchen counters and cutting boards to stop the spread of bacteria and prevent cross contamination. Apple cider vinegar is also seen to have antifungal properties as well.9


Capsaicin in peppers has anti-inflammatory properties.

Peppers contain a compound called capsaicin which gives them their fiery flavor. Capsaicin has anti-inflammatory properties and it helps maintain kidney function. It’s seen to help heal gastric ulcers as well. It’s even seen to be a good painkiller.10

Recipe For Tonic


  • 2 tbsp turmeric powder
  • 24 oz apple cider vinegar
  • ¼ cup finely chopped garlic
  • ¼ cup finely chopped onion
  • 2 fresh peppers, finely chopped
  • ¼ cup grated ginger
  • 2 tbsp grated horseradish


  1. Combine all the ingredients except the vinegar in a bowl.
  2. Put this mixture in a jar that has a tight fitting lid
  3. Find a jar that fills up about two-thirds of the way with the amount of dry ingredients that you have.
  4. Fill up the remaining third with vinegar.
  5. Close tightly and then shake well.
  6. Keep the jar in a cool and dry place for about 2 weeks.
  7. Shake well several times a day.
  8. After 2 weeks, use a strainer with gauze cloth over it to filter the mixture.
  9. Squeeze well to make sure to get all the liquid.

Note: Make sure to get organic, raw, unpasteurized apple cider vinegar. It’s also a good idea to wear gloves when handling the peppers because they need to be the hottest peppers you can find to maximize the amount of capsaicin.


Take 1 tablespoon of this mixture daily to boost your immunity. You can increase your amount every day until you can take about a shot glass of the tonic. If you do fall sick, take 1 tablespoon of the tonic 5-6 times a day.

To avoid falling sick and staying at home, give this tonic a try to boost your immunity and fight disease.

References   [ + ]

1, 2. Jagetia, Ganesh Chandra, and Bharat B. Aggarwal. ““Spicing up” of the immune system by curcumin.” Journal of clinical immunology 27, no. 1 (2007): 19-35.
3. Rahmani, Arshad H. “Active ingredients of ginger as potential candidates in the prevention and treatment of diseases via modulation of biological activities.” International journal of physiology, pathophysiology and pharmacology 6, no. 2 (2014): 125.
4. Ankri, Serge, and David Mirelman. “Antimicrobial properties of allicin from garlic.” Microbes and infection 1, no. 2 (1999): 125-129.
5. Hannan, Abdul, Tabish Humayun, Muhammad Barkaat Hussain, Muhammad Yasir, and Sumayya Sikandar. “In vitro antibacterial activity of onion (Allium cepa) against clinical isolates of Vibrio cholerae.” J Ayub Med Coll Abbottabad 22, no. 2 (2010): 160-163.
6. Mirabeau, Tatfeng Y., and Enitan S. Samson. “Effect of Allium cepa and Allium sativum on some immunological cells in rats.” African Journal of Traditional, Complementary and Alternative Medicines 9, no. 3 (2012): 374-379.
7, 8. Kinae, Naohide, Hideki Masuda, Il Shik Shin, Michiyo Furugori, and Kayoko Shimoi. “Functional properties of wasabi and horseradish.” Biofactors 13, no. 1-4 (2000): 265-269.
9. Mota, Ana Carolina Loureiro Gama, Ricardo Dias Castro, Julyana Araújo Oliveira, and Edeltrudes Oliveira Lima. “Antifungal activity of apple cider vinegar on candida species involved in denture stomatitis.” Journal of Prosthodontics 24, no. 4 (2015): 296-302.
10. Srinivasan, Krishnapura. “Biological activities of red pepper (Capsicum annuum) and its pungent principle capsaicin: a review.” Critical reviews in food science and nutrition 56, no. 9 (2016): 1488-1500.

Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.