This technique -- which is based on a similar technique we use in the laboratory to prepare food samples for pesticide testing -- allows you to quickly extract potent medicinal chemicals from almost any herb. This means you can make your own natural antibiotics and antiviral substances, and you don't have to wait weeks or months for a typical alcohol extract to run its course.
As we've long known from our food science activities in the lab, water is a much better solvent than alcohol for most foods and herbs, as water actually pulls out more phytochemicals than does common alcohol. (This seems counterintuitive, but it's true.)
You can use almost any ultrasonic cleaner to accomplish this, although we recommend cleaners that are made out of stainless steel. If your budget allows, purchase a unit with a "sweep" wavelength capability, which causes the ultrasonic cleaner to sweep the wavelengths from low to high, improving the efficiency of your extraction.
Once you're done with the water-based extraction, you can then "preserve" your final solution by adding 10% alcohol by volume. For example, if you make a 1-Liter volume of herb extract, add 100 mL of alcohol (or 1/10th of a liter). This will add to the shelf life of your herbal extraction solution. See NaturalAntibiotics.news for more stories about natural antibiotics for emergency, off-grid use.
In this video, I'm using rosemary in order to extract Rosmarinic Acid, a potent molecule that has unique properties for making the "experimental" cancer solution that I'll be releasing in an upcoming video. (Involving nanoparticle creating using "green chemistry" methods.)
Watch the full video at PrepWithMike.com, and enjoy all the other videos there which teach you how to prepare your firearms for self-defense and survival, among other vital skills.
Mike Adams (aka the "Health Ranger") is the founding editor of NaturalNews.com, a best selling author (#1 best selling science book on Amazon.com called "Food Forensics"), an environmental scientist, a patent holder for a cesium radioactive isotope elimination invention, a multiple award winner for outstanding journalism, a science news publisher and influential commentator on topics ranging from science and medicine to culture and politics.
Mike Adams also serves as the lab science director of an internationally accredited (ISO 17025) analytical laboratory known as CWC Labs. There, he was awarded a Certificate of Excellence for achieving extremely high accuracy in the analysis of toxic elements in unknown water samples using ICP-MS instrumentation.
In his laboratory research, Adams has made numerous food safety breakthroughs such as revealing rice protein products imported from Asia to be contaminated with toxic heavy metals like lead, cadmium and tungsten. Adams was the first food science researcher to document high levels of tungsten in superfoods. He also discovered over 11 ppm lead in imported mangosteen powder, and led an industry-wide voluntary agreement to limit heavy metals in rice protein products.
Adams has also helped defend the rights of home gardeners and protect the medical freedom rights of parents. Adams is widely recognized to have made a remarkable global impact on issues like GMOs, vaccines, nutrition therapies, human consciousness.
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