Tingling or burning could be a warning!

[Guest guest]

Winston -

 

First off, we need to talk about the " burning " . That should not be

happening under normal circumstances. Does anything else, such as

vinegar by itself, cause burning? If so, you mouth is probably a bit

sensitive and raw for some reason. Try some yogurt with active yeast

cultures and see if it does not improve.

 

HOWEVER, if it is only the soup that burns, you need to take a bit of

soup and put it on your lips and see if there is any burning or

tingling. If so, where did you get your oleander? Burning and

tingling of the lips are signs of insecticides, especially malathion -

which is commonly used in nurseries. If you have such burning and

tingling and are not certain that your oleander is insecticide free,

you need to scrap your soup immediately and start over with fresh,

uncontaminated plants. I hope that is not the case. If so, you have

ingested only a small amount and if it is Malathion, it passes through

the body fairly quickly. But I would still do a good cleanse and

de-tox routine (a good idea anyways) to remove toxins from the fatty

tissues and organs.

 

Now, on to the rest of your questions:

 

 

You should always mix the soup 50-50 with vodka. It will probably

last indefinitely, but I recommend making new soup at least once a

year, preferably once every six months if convenient. My thinking is:

why not have it fresher if you can?

 

Forget the margaritas and don't chinch out on the amount you put in

the soup! Your soup will not likely last very long without the vodka

or apple cider vinegar - probably a bit longer if kept in a dark

bottle that remains unopened. Once opened it will not last long

without preservative. At the very least, it will be more likely to

form a precipitate and a worst a mold.

 

So ante up the hooch. You can do it, Winston! I know some people who

go entire days without a margarita. Buy yourself some Monopalova

vodka - 1/3 the price of Sky and just as good (and you are talking

with a guy who know his, umm, preservatives!). Better still, save up

your nickels and buy yourself some blue agave nectar, aka Tequila, and

make your margaritas the way the good Lord intended!

 

By the way, I am updating the instructions to call for regular

distilled apple cider vinegar. It is a far better preservative. Take

the organanic ACV, like Braggs, separately - it is a good healthful

thing to do.

 

The dosage amounts are figured on the 50/50 dilution. You WORK YOUR

WAY UP to 1 tablespoon of the properly diluted and preserved soup 3

times a day, beginning with no more than 1/4 teaspoon.

 

I hope this information has helped.

 

Live long, live healthy, live happy!

 

 

 

 

oleander soup , " Winston " <winstonb wrote:

>

> Do I have to add Vodka to the recipe is my question according the #10

> in the recipe. I made my soup yesterday according to the recipe but

> when I got to the part where it says in order to preserve the soup I

> can use either use oarganic apple cider vinegar or 80 proof vodka. It

> looks like it's 50% of either one of those and 50% of the soup. Is

> that correct? How long will the " soup " last in the frig without doing

> that?

>

> I added about 25% vodka to my soup. I'll have less to make margaritas

> now. I took some of the soup under my tounge and kept it there for a

> minute or so and then took the rest direct. I noticed later that the

> underside of my tounge burned. Was it from the vodka or the soup, or

> both?

>

> Do I take up to 1 Tbl 3 times a day if it does not contain the vodka

> and if it's cut 50/50 2 Tbl 3 times a day since it's deluted?

>

> Finally, could one cook smaller portions and not cut it so that the

> soup will maybe last a couple of months in the frig? Is it more

> advantagous to take it straight without adding anything to it if one

> can somehow take the strong taste?

>

>

> Can someone clarify this point?

>