January 08, 2022
I've made this Lung Syrup for hospital patients who have COVID. It’s really interesting sending this medicine to a hospital because of how the medical industry is structured.
Modern medicine is incredibly limited in terms of medication options in combating this thing, yet there are innumerable combinations of antiviral, decongestant, anti-inflammatory, sedative, deobstruent, anticoagulant, trophorestorative, tonic, and nutritive herbs that can be of remarkable assistance.
But within this system, doctors don’t learn plant medicine, which wasn’t always the case, BTW. And because herbal medicine isn’t mainstream within the industry, there’s the whole liability thing.
While I would love to make and offer more syrups for my friend to use in the hospital, I don’t want her to get into trouble. And no IR branded label goes on these because I don’t want it to be traced back to us.
Isn’t this crazy?? Medicine that works really well, but we have to keep it low-key because wellbeing and cures are ultimately not profitable for the medical paradigm’s pipeline.
Anyway, here's the recipe, so you can make it yourself. This blend is particulary useful for You can purchase all of the bull herbs and read about their benefits with us! It's extremely empowering to make your own medicine!
Elecampane Root - 11.2 grams
Licorice Root (leave this out if you have high blood pressure) - 5.6 grams
Mullein Leaf - 11.2 grams
Boneset or Echinacea Root - 11.2 grams
Lemon Balm - 5.6 grams
Moringa - 5.6 grams
Alcohol to preserve (Brandy, Rum, Whiskey or Vodka) - 1/2 cup
Water - 4 cups
Bring Elecampane, Licorice and Echinacea Root to a boil in the water. Once it reaching a boil, turn the heat down to low and let simmer for 45 minutes, covered.
Turn off heat
Add remaining herbs and let steep, covered for at least 1 hour
Strain out herb and measure your liquid
You need at least 1.5 cups of liquid. If you have more than this, continue to simmer it covered until it reduces to 1.5 cups.
Add 1/2 cup brandy to preserve. This is the right amount of alcohol for it to be shelf stable, but I would still keep it refrigerated.
The dosage is 1 teaspoon 3 timers per day, to start.
If you'd like to sweeten it, you can dissolve raw cane sugar into your decoction while it's hot. You can also simmer down to 1 1/4 cups of decoction, then once it's cool add 1/4 cup honey then your allcohol.
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