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How to make Herbal tinctures


How to make Herbal tinctures And why – PowerPoint PPT presentation

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Title: How to make Herbal tinctures

How to make Herbal tinctures
  • And why

Why tinctures primarily and not teas or capsule
  • Our digestion, metabolism, adsorption, and
    excretion of the food we eat requires 2/3 of all
    the phytonutrients/nutrients found in the food,
    to complete these processes.
  • Herbs are food. Therefore, in order to get as
    much of the nutritional/phyto-nutritional
    elements from these plants, or herbs as we can
    for their medicinal benefit, it is necessary
    for us to prepare them in such a way as to
    by-pass the digestive processes, and still retain
    ALL of the nutritional elements of the herb.
    That is where tincturing comes in.

  • Powdering them and putting them into capsules
    still requires the full digestive process, so
    only 1/3 of the nutritional elements are
    available for the medicinal effect which is
    detoxing, cleansing, rebuilding,
    maintaining/boosting, and etc, needs.
  • Placing these herbs in water and simmering
    them--called a decoction or tea, renders about
    2/3 of these nutritional elements available
    directly to the bodys cells for a medicinal

  • Tincturing them is done by pouring alcohol over
    the herbs. The alcohol actually lyses open, or
    splits open all cell membranes of the herb and
    sucks out the phyto-nutrients, then preserving
    them in the alcohol. This having been done is
    now called a tincture. Most of these tinctures
    can be kept effectively for over a hundred years
    if kept out of light.
  • This will net you at least 90 of just about all
    of the nutritional elements /- 10-15 of some
    specific nutrients.

Strong Kangen Water 11.5 Alkaline
  • The best extract known is to pour Strong Kangen
    Water over your dry herbs, this will pull out of
    the herbs all of the phyto-nutrients including
    the ones that alcohol is normally used for.
  • In a quart jar place 2 rounded Tablespoons of
    herb and fill the jar to the neck with 11.5
    Strong Kangen Water.
  • This will need to set overnight and then you can
    drink it. It must be kept in the refrigerator
    and will only keep for about 5-7 days

  • Back to Tinctures
  • Nutrients that are pulled out in an extract
    are flavinoids, tannins, alkaloids, volatile
    oils, vitamins, minerals, antioxidants and
    enzymes, and many others. Some of these elements
    require the fatty acids of ETOH, or the strong
    Kangen water in order to lyses open the cell
    membranes of the plants and pull out the
  • When you drop the tincture into hot water,
  • is anything above 112 degrees F., within 5
    minutes the alcohol will be completely evaporated
    and the nutritional elements are left in the
    water. Now this is also called a
  • tea, and is very close to the decoction, but
    more effective.

  • Dropping tincture into anything besides hot water
    or other tea, will render only part of the
    alcohol evaporated. i.e. cooking with food
  • Dropping the tincture straight into the mouth
    will drive the herb into the body quickly in an
    emergency, such as cayenne during an heart
    attack, lobelia in a breathing emergence, or
    cayenne for internal bleeding

When tincturing
  • Use glass jars. Any size that will accommodate
    your amount of herb that you need tinctured.
    Lids that are plastic do better than metal. If
    using metal be sure to line the lid with a layer
    of heavy plastic, otherwise you will have heavy
    metals in your tincture and be ingested into your
    cells as well. Wide mouth jars are best
  • Fill the jar to slightly more than ½ full of dry
    cut herb only occasionally that is too much.
    Lobelia and skullcap are two of the herbs that
    will require only about ½ a jar full.
  • Next, cover the herb with pure alcohol, Vodka
    would be one, with the proper proof or strength.
    Some herbs require lemon juice or another acid.
    Example Lobelia

  • 100 proof is for all hard herbs like roots,
    seeds, bark and resinous leaves such as
  • 80 proof is for the easily crushed parts such as
    flowers, leaves, and stems.
  • 120 proof is the best for the hard ones, but
    100 proof will do as the 120 proof is difficult
    to obtain.
  • The best alcohol to use is the purest grain
    alcohol available, no flavorings etc. In
    America, Vodka is the best, Caribbean, a clear
    rum Cheapest is ok.
  • Learn to identify your own area herbs, perfect
    harvesting methods, and storage of these.

  • Use only quality herbs, those that have been
    guaranteed to be non-fumigated, non-irradiated,
    and organic or wildcrafted in the USA, or your
    own country. When they come into the USA from
    other countries they are ALWAYS gassed with
    ethylene oxide, and irradiated. Both of these
    cause cancer, and the former causes genetic
    mutations in the unborn. In 3rd world countries
    where most herbs come from, the herbs are not
    always mature or picked at peak harvest time,
    dried correctly, or clean. The workers are often
    not sanitary and E-coli can be found on the
    herbs, so the fumigating has been established.

  • Allow the herb time to sit and soak up all of the
    alcohol that it possible can, then add more
    alcohol sufficient to cover the herb. That means
    that when your tincture has soaked up all the
    alcohol that it is capable of, and has settled
    down that the proportion of herb to alcohol
    should be that the free standing alcohol above
    the level of the herb is only about ½ inch. This
    is a standard 11 proportion.

  • You will need to shake the tincture daily for
    about two weeks. This is a good job for your
    children if they will be careful to not drop them
    and break them. Price is why
  • Once the herbs have sat in the alcohol for a
    minimum of two weeks they are no longer of any
    benefit and can be spun out, or strained, then
    tossed. The liquid is the usable part which now
    has the valuable nutrients in it. Actually it is
    ok to just let the alcohol stand on the herbs.
    It is not necessary to strain until you can not
    pour any more liquid off of them.
  • Store tinctures in the dark. Light destroys the
    quality freezing and heat do not affect them

  • Should you want a stronger herbal tincture, spin
    the herb out of the tincture in two or more
    weeks time and then add the same amount of dry
    herb a second time. This will give you to the
    3rd power. If you do this same procedure a
    second time it will be to the 7th power. These
    are useful in making salves and pastes when you
    want it really strong. On occasion I do this
    with red clover for its blood thinning capacity.
  • Another practice that should be done if possible
    to render the tincture as strong as you can is to
    blend it after 4 or so days. This increases the
    surface area for the alcohol to work more

  • If after two weeks you must have all of the
    tincture strained then go for it, but it is best
    to keep the liquid on the herb until you cannot
    pour anymore off then spin it out, strain it
    out, or however you choose to do it.
  • Keep all tinctures out of the light. This is the
    ONLY thing that will spoil the tincture. They
    keep for 100 years done this way.
  • If in great need for the tincture, as soon as you
    have set it, watch for good color to come out. It
    will work very well at that time. Usually that
    will be in about 3-4 days.