As i read about it on Internet it was found in 1971. in ruins of the Tibetan monasteries, and it was written on clay tables. It was translated to all major languages of the world.
Recipe for Tibetan garlic cure was found by UNESCO expedition. It is assumed that this recipe was recorded approximately two to three thousand years BC.
I like the smell of fresh garlic while eating meat or fish, and the fact that it's very healthy. But, as i have dyspepsia (slow and bad digestion) i can't eat it. So i decided to try with Tibetan garlic cure to see if I'll have same symptoms of dyspepsia as i have them while eating raw or cooked garlic.
After one month of using Tibetan garlic cure, i can say that it doesn't produce none of the dyspepsia symptoms i usually have, and the best of all, it doesn't leave that awful smell, so no one can know that you use garlic.
Tibetan garlic cure recipe is this:
- clean and rinse 350 grams (12 ounces) of garlic (organic one),
- mash it well in a mortar with pestle made of wood or clay, or if you don't have mortar, chop it in small pieces,
- put the mixture of mashed garlic and 3 ounces of alcohol (90%) in one tightly closed container (jar),
- keep it like that for 10 days in cool place,
- after 10 days, strain the tincture of garlic trough a fine sloth and squeeze the rest.
TIBETAN GARLIC CURE SCHEME: -after each meal you have during the day, drink the milk in which u dropped the amount of garlic cure drops by following the scheme given in the next table. After reaching the amount of 25 drops per meal, continue with that amount of drops per meal until you finish whole tincture. You can use that cure again after 2-5 years!
CHEERS!
DAYS
|
Breakfast
|
Lunch
|
Dinner
|
1.
|
1 drop
|
2 drops
|
3 drops
|
2.
|
4 drops
|
5
|
6
|
3.
|
7
|
8
|
9
|
4.
|
10
|
11
|
12
|
5.
|
13
|
14
|
15
|
6.
|
15
|
14
|
13
|
7.
|
12
|
11
|
10
|
8.
|
9
|
8
|
7
|
9.
|
6
|
5
|
4
|
10.
|
3
|
2
|
1
|
11.
|
25 drops
|
25
|
25
|
