Ingredients Needed:

• Cayenne Pepper
• Horseradish (root)
• Ginger (root)
• Onions (not sweet)
• Fresh Garlic cloves
• Turmeric (spice) - optional
• Apple Cider Vinegar (make sure it is not flavored vinegar)
• 2 Weeks

Instructions-In-A-Nutshell:
Blend equal parts of grated/crushed Cayenne, Horseradish, Ginger, Onions, and Garlic. Optionally, add a generous teaspoon of Turmeric. Mix well. Put into glass container and cover with Apple Cider Vinegar.
Let sit for two weeks, shaking it up every day. Strain.
Dosage: 1-2 tbs. Gargle and swallow.

What It Does:
The Flu Tonic is not a remedy for the flu, but a tonic that helps loosen phlegm and mucus buildup. The Garlic and the Cayenne also help attack infections. Helpful to keep the lungs and respiratory channels clear. Warning: This is very potent stuff - very spicy.

This is also helpful for non-flu ailments that affect the lungs, such as asthma and emphysema. This helps clear the lungs.

STEPS:

Wash and peel Horseradish.

Grate. Horseradish is a root, so unless you have a really powerful food processor, you may want to grate it by hand, or with a manual rotary grater (which is what I use here).

Wash and peel Ginger.

Grate.

Peel Garlic cloves and crush/grate. The compound in garlic that fights the infections/bacteria/virus so well is called Allicin. The component starts to degrade upon exposure to air, so that is why only freshly crushed garlic will work. Garlic capsules will not be anywhere near effective.

Cut/grate onion.

Optional - Add Turmeric. This is only an extra measure. The Turmeric helps suppress inflammation of the immune system in cases such as H1N1/H5N1, where the immune system can potentially overreact to the infection.

Mix well. You may want to wear gloves to keep the cayenne pepper oils off of your skin, and potentially out of your eyes and nose.

Put in glass containers.

Since the main ingredient is vinegar (which is an acid), you want to avoid metal containers and metal lids.

Also, since vinegar may release gasses during the process, you may want to use a container with a loose-fitting lid, or a cork lid.

Cover contents with the apple cider vinegar. Shake well and make sure vinegar gets into all the voids. You may have to add some more vinegar.

Label your container with title, creation date, contents, dosage, and any warnings.

Let sit for two weeks, shaking it up a bit every day.

Strain through a cheesecloth or similar. Discard herbs.

Bottle the vinegar and keep in a cool, dark place or refrigerator.

Dosage: 1-2 tablespoons. Gargle and swallow. To make it more palateble, add honey to taste. The juice of 1 lemon (about 1/4 cup) added to the mixture will also help with taste.

Tip: Use as a spicy seasoning at the dinner table.