*****Herbalist Scott Michael Harney presents his suggested herbal protocol for dealing with spike proteins in the body​​​.

Spike proteins are creating health challenges for many individuals.  The spike proteins appear to evade immune antibodies in some individuals and are wreaking havoc in other body systems, including the heart.  inflammation appears to be a root cause of many of the issues, so systematic anti-inflammatory and cardio-protective herbs should be used to address this health crisis.  Immune amphoterics and regulating herbs should also be employed, because the spike proteins are creating an auto-immune response in certain individuals, as the body “protects’ itself through massive inflammation.

There is no “magic bullet” that will “cleanse spike proteins” from the body.  The only thing that can clear out spike proteins is – your healthy and functioning immune system.  As herbalists we use herbs to facilitate the body’s own healing ability.  Herbs don’t heal – the body does.

The tincture:

  • Hawthorne 1/6
  • Dan Shen 1/6
  • Amla 1/6
  • Astragalus 1/9
  • Cordyceps 1/18
  • Licorice 1/18
  • Rhodiola 1/9
  • Turmeric 1/18
  • Boswellia 1/9

The tea:

  • White pine needle
  • Peppermint
  • Fennell seed
  • Passion Flower
  • Star Anise
  • Motherwort
  • Hibiscus
  • Rose Petal
  • Orange peel

Supplements:

  • Reishi
  • Vitamin D, Vitamin K
  • Magnesium
  • Olive Leaf extract
  • Black seed oil
  • Fire cider

***FIRE CIDER​​​:

  • ½ cup grated fresh horseradish root
  • ½ cup or more fresh chopped onions
  • ¼ cup or more chopped garlic
  • ¼ cup or more grated ginger
  • Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered. ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot;
  1. Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.
  2. Place jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.
  3. After three to four weeks, strain out the herbs, and reserve the liquid.
  4. Add honey ‘to taste’. Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. “A little bit of honey helps the medicine go down……”
  5. Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.
    A small shot glass daily serves as an excellent tonic Or take teaspoons if you feel a cold coming on.