Incredible Recipe from a Monastery: Powerful Natural Antibiotic that cure Infections and Fungi!

If you have a severe infection or illness, consume one tablespoon of this natural antibiotic five to six times a day. Here’s the recipe!

This remedy is prepared from herbal and natural products and it was widely used in a monastery in medieval Europe. Then it became an integral part of traditional medicine as a natural antibiotic that kills bacteria.

This remedy has powerful antiviral and antifungal properties. Indeed, it improves blood circulation and lymphatic circulation in all parts of the body. According to the traditional medicine, this natural antibiotic can treat Candida and a variety of viral, parasitic, bacterial and fungal illnesses.

Incredible Recipe from a Monastery

Here is the recipe of the best natural antibiotic:

Ingredients:

  • 700 ml cider vinegar
  • ¼ cup chopped garlic
  • ¼ cup chopped onion
  • 2 peppers
  • ¼ cup grated fresh ginger
  • 2 teaspoons grated horseradish
  • 2 teaspoons of turmeric powder
  • 2 turmeric roots

Preparation:

In a large bowl, mix all ingredients except apple cider vinegar and place the mixture in a jar (the mixture should fill 2/3 of the pot).

Add the cider vinegar to fill the jar and shake well.

Keep the medicine in a cool, dry place for two weeks during which you have to shake the jar several times a day.

After two weeks, filter this natural antibiotic with a thick gauze and keep the liquid at room temperature.

 

Dosage:

Consume one tablespoon a day to fight bacteria in the body and strengthen the immune system.

You can increase progressively the dose of this natural antibiotic in cases of acute infections or serious illnesses. But do not exceed 6 tablespoons per day and consume it no longer than a week or maximum 10 days.

This remedy can also be used in cooking as a condiment for your dishes.

 

Benefits of Ginger

Ginger is rich in minerals, vitamins and antioxidants. It is effective in relieving vomiting and nausea and has anti-inflammatory properties.

Ginger helps to absorb nutrients and reduces gases and toxins in the body. Moreover, it strengthens the immune system and prevents colds and flu.

On the other hand, ginger consumption helps to regulate sugar levels in the blood and fight against bloating, stomach acid and to fight bad breath.

According to a study conducted by the University of Michigan, ginger can treat serious diseases and some types of cancer, such as ovarian cancer.

Warning: ginger is not recommended for pregnant women and people with diabetes, blood diseases and cardiovascular diseases.

 

Benefits of horseradish

This plant has a high content of vitamins, dietary fiber and antioxidants. Horseradish is also rich in certain minerals such as manganese, magnesium, sodium, potassium, zinc and copper. Note that it has soothing, diuretic and anti-inflammatory properties.

Horseradish is rich in vitamin C, which helps strengthening of the immune system and fights against viral infections. It also contributes in fight against free radicals, inflammations and infections.

Horseradish fights against rheumatism and is very beneficial for the heart, bloodstream and liver. It is also effective in preventing respiratory disease, influenza, urinary tract infections and tonsillitis. This plant stimulates the metabolism, cleanses the body, promotes the production of good intestinal bacteria and fights fatigue.

Horseradish destroys bacteria that cause the development of many infectious diseases such as dysentery, salmonellosis and tuberculosis. In addition, this plant improves the digestive system because the horseradish stimulates the secretion of pancreatic enzymes and gastric and intestinal juice.

Warning: Horseradish has to be consumed with caution, especially by those patients with hypertension, in treatment against cancer, if taking thyroid hormone and in cases of taking anti-inflammatory drugs.

Pregnant or nursing women should not eat horseradish because it contains glucosinolates, substances that can be excreted in the placenta or breast milk, presenting a risk of toxicities.

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