How is the Tibetan garlic cure made?

The Tibetan garlic cure was developed by monks in Tibet between two thousand and three thousand years before Christ and discovered in 1971 on some old clay tablets in a ruined monastery. Soon after, the recipe spread throughout the world and was gradually translated into virtually all languages.

Unlike other garlic cures, in which garlic is often boiled for hours and therefore loses part of its properties, in the Tibetan garlic cure is used raw.

garlic properties

The garlic cure has been used to treat numerous diseases, including obesity. It is also a preventative measure. Natural medicine and Western science attribute the following properties to garlic:

It has antiviral action. It is an antioxidant, so it helps fight oxidative stress and free radicals. Reduces LDL cholesterol and increases HDL cholesterol Decreases blood fat levels (triglycerides) Promotes blood circulation. Helps reduce blood pressure. Improves the functions of the liver and kidneys.

​Garlic cure recipe

For the Tibetan garlic cure, first you need to make a tincture.

Ingredients for the garlic tincture:

A 500 ml bottle with hermetic closure Two 200 ml glass bottles with a pipette into which you will later put the finished tincture A fine cheesecloth to strain the tincture 350 g of organic garlic 200 ml of liquor with approximately 40% alcohol (vodka, pomace..)

Elaboration:

Peel the garlic and crush them in a mortar. If you don’t have a mortar and pestle, chop the garlic into the smallest pieces possible and put them together with the alcohol in the airtight jar. Seal the jar and place it in a cool place for 10 days (in the fridge if it’s summer). After 10 days, strain the slightly greenish liquid through the cheesecloth and squeeze the garlic mixture well. Now fill the pipette vials with the tincture. Leave the garlic tincture in the fridge for three more days and then start the cure

It can happen that the garlic or the prepared tincture turns green, bluish or grass green.

Don’t worry, the resulting discoloration is completely harmless to health and it occurs occasionally when chopping garlic because when chopping it a reaction occurs between the sulfurous substances of garlic, various enzymes and certain amino acids. This can create two pigments, one yellow and one blue. When the two mix, green is created.

Tinctures generally have a shelf life of 1 year. However, it is recommended that the garlic tincture be consumed within 3 months.

How the cure is performed

Add the number of drops specified below to a little water and take the mixture 20 minutes before each of the three main meals.

From the 11th day after preparation (the previous 10 days it has been resting), take 25 drops before each meal and it goes on like this until the tincture runs out.

During the cure you must follow as healthy a diet as possible.

Who shouldn’t do the cure

Even people who do not tolerate garlic very well can in many cases take the cure without any problem. However, it is not recommended for the following groups of people:

people who drink anticoagulants (Garlic can increase the anticoagulant effect, as it is also considered an anticoagulant itself.) People allergic to garlic people with severe gastrointestinal problems. people with alcohol problems (due to the alcohol content of the garlic tincture used). People who are sick, have liver weakness, or are taking medication should discuss it with your doctor.

Scientific references on the properties of garlic:

Kick et al. Garlic and health. NMCD. Butt MS et al. Garlic: nature’s protection against physiological threats. Critical Reviews in Food Science and Nutrition.