The garlic recipe, also known as Garlic Tincture, mother tincture of garlic or garlic extract, is an ancient recipe used in popular tradition for health purposes
At a certain time of year, we receive many enquiries about the availability of food-grade alcohol to prepare “the garlic recipe”, a tincture made by macerating garlic in alcohol and associated with supposed health benefits.
After several years in which this situation has repeated itself, the people we ask always tell us that they learned about the recipe by word of mouth and that everyone speaks of its effectiveness. We managed to interview a customer about this recipe, which they prepare every year and which many people praise, true or not; here is the explanation of the garlic recipe: Garlic Tincture.
The garlic recipe: Garlic Tincture.
The origin of the garlic recipe is lost in time and, according to tradition, comes from the Buddhist monks of Tibet. There is also a variation called the “gypsy garlic recipe”; both are explained here. The one that seems most followed by people is the gypsy garlic recipe.
The recipe is based on garlic, an ingredient widely known for its medicinal properties. Through maceration in alcohol, tradition says it enhances and develops new properties and, if consumed in the recommended state and form, is attributed many health benefits.
Properties and indications attributed to the garlic recipe:
- It is said to cleanse the body of fats and free it from deposited stones.
- It may improve metabolism and, consequently, make blood vessels more elastic.
- It is said to reduce body weight towards a suitable weight.
- It is attributed with dissolving blood clots.
- It is said to prevent brain ageing.
- Tradition attributes benefits for myocardial diaphragm problems, arteriosclerosis, jaundice, sinusitis, hypertension and bronchopulmonary diseases.
- It is said to make headaches disappear completely.
- It is attributed with benefits for cerebral thrombosis, arthrosis and rheumatism.
- It is said to help with gastritis, stomach ulcers and haemorrhoids.
- It is claimed to absorb external and internal tumours.
- It is said to help with various sight and hearing disorders.
- It is associated with combating impotence.
- In short, according to the traditional text, the whole organism recovers.
Ingredients
- Garlic, 350 grams
- 20 cl of 90 or 95% alcohol for making liqueurs
Preparation of the garlic recipe in the gypsy tradition
Fill a 1-litre glass jar with peeled and chopped garlic cloves, two or three pieces per clove, and add about 200 ml of 90 to 95% alcohol of the type used to make liqueurs, until the garlic is completely covered. This is very important: the garlic must remain fully submerged.
Once the garlic recipe is prepared, the jar should macerate in the refrigerator for 10 days, closed only with aluminium foil. Then it must be filtered and stored for two more days in the refrigerator before starting to take it.
Garlic recipe: Garlic tincture.
Place the liquid in a green or brown container to avoid the impact of light and always keep it in the fridge. Ideally, use a dropper bottle, as it will be needed to measure the dose.
On the first day, after the initial maceration process, take one drop on an empty stomach; on the second day, 2 drops; on the third, 3 drops, and so on until day forty, when 40 drops are taken. After reaching 40 days with 40 drops, the process reverses: day 41 takes 30 drops, day 42 takes 38 drops, day 43 takes 37 drops, and so on until day seventy-nine, when the last drop of the preparation is taken.
It is very important not to skip doses, since according to the garlic recipe the process will only be effective if it is not altered. It is not recommended to make this garlic tincture more than once a year, preferably at the beginning of autumn, from 25 August to 25 September. Another recommended period is from 1 September to 18 November.
The Tibetan recipe is recommended only every 5 years and, unlike the gypsy version, the garlic preparation must be taken over 12 days throughout the day. The preparation method is the same, except that the mixture is left to macerate in the fridge for 15 days and, after that time, it is filtered and used.
In the Tibetan garlic recipe, the drops must be taken throughout the day. On the first day, take 1 drop at breakfast, 2 at lunch and 3 at dinner. The next day, take one more drop each time: 4 at breakfast, 5 at lunch and 6 at dinner. The following day starts with 7 drops at breakfast and continues until day 6 ends at dinner with 18 drops; the next day begins breakfast with 17 and reduces by one drop each dose until day 12, when only 1 drop is taken at lunch. At dinner on the last day, the process ends by taking 25 drops.
The Tibetan or the gypsy version appear to have the same effect according to the tradition, although, as noted, the gypsy recipe is the most popular.
Garlic recipe: Garlic tincture.
Different medical studies have been carried out on the garlic recipe, such as one conducted in Cuba (click here), where data can be seen on tests performed on different patients and how both hypertension and headache decreased. The study shows technical test data and further final conclusions.
If you want to try it, get your bottle of alcohol to macerate the garlic. In our online shop you can find food-grade alcohol in 1, 2 and up to 3 litre formats.