Possibly one of the most unpleasant feelings a man can endure is testicular pain – particularly if it was incurred by an injury! Ouch! Anyone who has endured such a dilemma knows that the pain and symptoms of testicular and stomach unrest don’t go away quickly. No, in fact, testicular pain caused by an injury lingers on… and on. Well, there’s no need to suffer excessively any longer. This specially formulated tincture has been designed to decrease the adverse symptoms of injury and produce the benefits of a rapid recovery.

The potent herb Bupleurum is a wonderful pain healer traditionally used to relieve infections by fever, hemorrhoids and indigestion as well as to treat liver stagnation, irritability, and liver disease. Cyperi is often used to treat nausea, fever and inflammation, and can induce pain reduction and muscle relaxation. Then there’s Corydalis, an herbal sedative, tranquilizer and painkiller that treats anxiety, insomnia, and nerve pain. Plus, it works to improve blood flow, thereby allowing the body to flourish with renewed health, improving many disorders related to testicualar injury.

If you are experiencing testicualar discomfort due to injury, leave the pain behind and  blend your own mixture of this remedy today!.

You Will Need

Herbal Blend

10 grams of Bupleurum (Chai Hu)
10 grams of Cyperi Rhizoma (Xiang Fu Zi)
10 grams of Phellodendron Cortex (Huang Bai)
10 grams of Citrus Reticulata (Qing Pi)
10 grams of Corydalis (Yan Hu Suo)
5 grams of Melia Fructus (Chuan Lian Zi)
5 grams of Luffa Fructus (Si Gua Luo)

One of the oldest medicinal practices is the formulation of a “tincture”, an extraction of active compounds from plant material using alcohol as solvent.  The active ingredients in herbs are best and most easily extracted by alcohol. A primary purpose of the extraction is to isolate and secure various anti-oxidant compounds known as “flavonoids” that are beneficial to human health. Once prepared, it is best to store your tincture in a airtight dark glass container and keep it at - or below - room temperature

Preparation

1. Pour the herbal blend into the jar, up to between a quarter to half of its capacity (20 oz)
2. Add Vodka, Rum or Brandy just above the level of herbs.
3. Seal the jar (tightly, to prevent leakage or evaporation)
4. Store the jar in a dry and dark area.
5. Add more alcohol over the next few days, as the dried herbs soak and expand.
6. Store the jar up to two weeks to three months.

Ready to Drink

1. Strain the tincture through a sieve with cheesecloth into another clean jar or storage container
2. Extract the remaining tincture by squeezing the saturated herbs and transfer it into a dropper bottle. Refrigerate it.
3. Drink two teaspoons right after lunch and dinner. If you can’t stand the taste, dilute it with water, juice, or tea.

Discussion&Tips

Most herbal tinctures are prepared using alcohol as a solvent. If you can’t consume alcohol use Apple Cider Vinegar or Wine Vinegar instead. It is recommended to store them in the refrigerator, but be sure to label the jars clearly in order to prevent other family members from inadvertently drinking your tincture. Avoid using plastic containers at all costs. The ethanol in the tincture may solubilize some of the free vinyl substances in the plastic and some PBA might leak out. Never use stainless steel containers for long-term storage.

If the tiny fragments of residue passing through the cheesecloth concern you, filter them twice through a paper coffee filter.

If you are worried about the tiny fragments or residues passing through the cheesecloth, filtered them twice through a paper coffee filter.