NATURAL HOMEMADE SYRUPS TO INCREASE RED BLOOD CELLS

Do you feel broken down, worn-out and slow? Perhaps it’s time for you to check your blood count.  Reducing the level of hemoglobin in the blood, whatever number of red blood cells (erythrocytes), it reduces the capacity of blood to transport oxygen and results in anemia. You can improve the overall health and circulation of your blood with these simple Homemade Blood Building Syrups.
Iron Building Syrups are rich in vitamins and minerals, especially iron.  These syrups helps build up iron in the blood with natural ingredients that are more absorbable by your body than synthetic iron pills, which can cause constipation. These syrup are great for women, as they are cyclically building and shedding their blood, and especially helpful for vegetarian ones and others who may tend to get anemic! Pregnant women need to consume nearly twice as much iron as their non-gravid sisters, and this sends many women after this lovely and mysterious elixir.
You should take anyone of these syrups throughout the month or during and after your period to build up nutrients that are lost with your flow. In order for your blood count to be better, consume anyone of the following syrups twice a year. You should get from a liter to two liters of these syrups, which is a sufficient amount for 15 to 20 days. Drink this syrup every morning on an empty stomach, until you run out of it.
The following ‘Blood Building Syrups’ are an excellent preparation to help build up the blood in anemia, infertility, exhaustion, and immunodeficiency, or when recovering from chronic disease, medical treatments (e.g. chemotherapy) or surgery.

7 HOMEMADE SYRUPS TO INCREASE HEMOGLOBIN

1. Tomatoes-Raisins-Ginger-Jaggery Syrup

Ingredients

4 kg --- Tomatoes 1kg --- White Vinegar2kg --- Jaggery500 gm --- Raisins 100 gm --- Ginger1 tsp --- Rock Salt1 tsp --- Black Pepper

Recipe Method

Cut ripe Tomatoes in four pieces and put in a clay pot add ½ litre water now boil until fully cooked. Remove from heat strain and set aside. Take another clay pot add White Vinegar, Jaggery, Raisins, Tomatoes  and thinly sliced Ginger mix well now put the pot on fire and cook until dense. At the end mix Rock Salt and Black Pepper powders to taste and let the syrup cool. Put the resulting mixture into glass bottles and store in the fridge.Take 2 tablespoons along with water after 15 minutes of each meal. This is a highly beneficial and trial prescription to improve digestion and also useful for liver and heart.

2. Pomegranate-Lemon-Apple-Carrot Syrup

Ingredients

200 ml --- Pomegranate juice100 ml --- Apple Juice100 ml --- Carrot Juice100 ml --- Lemon Juice70 gm --- Fresh Organic Honey

Recipe Method

Mix well all freshly squeezed juices and honey. Place it into refrigerator in corked ware. Take 2 tablespoons three times a day. Before use it is necessary to warm up a little. It is highly beneficial in dealing with iron deficiency anemia.

3. Beetroot-Carrot-Apple-Lemon Syrup

Ingredients

1 kg --- Beetroots1 kg --- Carrots1 kg --- Apples2 --- Lemons2 --- Oranges250 gm --- Organic Honey

Recipe Method

Squeeze the juices out of beetroots, carrots and apples.  Squeeze the juice out of the lemon and oranges by hand and add it to the previous juice-mixture. Finally, add the organic honey until you get homogeneous mixture. Put the resulting mixture into glass bottles and store in the refrigeratorYou should get about 2 liters of liquid. Drink 1.5 oz / 50 grams of the mixture every morning on an empty stomach.

4. Blood Orange Syrup

Ingredients

1 cup --- Sugar 1 cup --- Water 4 Blood Oranges --- Juice and Zest

Recipe Method

Bring above ingredients to a boil in a medium saucepan over medium heat, stirring occasionally to dissolve sugar. As soon as the mixture begins to dense, immediately remove from heat; let cool completely. Strain syrup into an airtight glass container. Take 2 tablespoons three times a day is a valuable cure for anemia, being rich in iron.

5. Carrot-Beetroot-Lemon- Raisins-Honey Syrup

Ingredients

200 ml --- Carrot juice200 ml --- Beet root juice2-3 tbs --- Lemon juice200 ml --- Organic Honey200 gm --- Raisins

Recipe Method

Mix together honey, lemon juice, beetroot juice and carrot juice in a bowl.Then into the mixture, add raisins and mix again.You get liter jar, very tasty and healing mixture. Store in the refrigerator.Take 3 times a day one tablespoon before each meal.

6. Dandelion-Burdock root-Yellow dock-Nettle-Raspberry Syrup

Ingredients

115 gm --- Dandelion leaf115 gm --- Dandelion root115 gm --- Burdock root115 gm --- Yellow dock115 gm --- Nettle leaf115 gm --- Raspberry leaf14 cups ---Water3-4 cups --- Organic Honey8 tbs --- Black strap Molasses

Recipe Method

Bring your water to a boil, add your herbs, and turn down to a medium-low simmer.Simmer this brew down to 7 cups. Strain the herbs from the liquid. Pour the liquid back into the pot. Remove from heat. Let the liquid cool. Blend together: 3-4 cups fresh Organic Honey with 8 tablespoons fair-trade black strap Molasses. Once cooled, to add more medicinal properties and help preserve your syrup, you can add: 4 ounces brandy or tincture of any of the above herbsIf you aren’t pregnant and are just taking this for the iron, you can add a dash of brandy to preserve it.Stir or shake to mix the molasses, honey, and decoction, and then pop it in the fridge.Your syrup is all made!  Bottle, seal, label and store in the refrigerator. Take 2-6 tablespoons daily.

7. Ginger-Fennel-Astragalus-Dandelion-Burdock root Syrup

Ingredients

4 oz --- Burdock root4 oz --- Dandelion root4 oz --- Astragalus root½ tsp --- Fennel seeds½ tsp --- Ginger2 cups ---Water½ cup --- Organic Honey

Recipe Method

Add the burdock, dandelion and astragalus roots to 2 cups of water in a saucepan with lid.  Simmer on low for 1-2 hours.  A nice long and steady decoction is needed.  Add the fennel and ginger for the last 20 minutes of decoction only.Strain the herbs until remain1 cup of liquid at this point. Now put the spent roots through juicer and add that extra few tablespoons of sediment-heavy liquid to the decoction.  This step is very important, but not absolutely essential. Let it cool just a bit, and then add ½ cup or less raw honey.  Bottle and store in the refrigerator for up to 3 months.  Enjoy liberally!Take a tablespoon a few times a day, but especially at night. The flavor is earthy and sweet and pleasing to almost anyone's palate.