Kamoteng Kahoy Tea must be FRESHLY prepared daily (updated)

Choose freshly harvested young roots, about 3-4 cm. Snap in two to make sure that meat is white without the slightest discoloration or brown veins.

Cut a 4-inch length, wash clean and dry, then scratch off brown skin using thumb nail only. DO NOT USE cassava with any brownish discoloration under the skin.

Slice, chop, and process in a blender for 2 minutes, then place the pulp in a wide-mouthed jar, add 2 cups (16 oz.) of distilled water.

For lack of a blender, use a grater to reduce the cassava to a pulp, add the 2 cups of water then vigorously beat with a fork for 2 minutes.

Refrigerate for 1 – 1 ½ hrs to allow the starch to settle at the bottom, leaving nearly 2 cups of clear liquid on top.

Drink one-half of this, about a cup, in the morning, and the other half in the early evening.

It is slightly bitter. What gives it the bitter taste is Vit B-17.

Use only 4 inches of the root the first day.

Add a ½ inch more everyday, until the day one feels dizzy a few minutes after taking it. That means STOP, as one’s tolerance level has been reached:

USE ½ inch LESS THEREAFTER.

It safely kills cancer cells, but be very careful not to exceed the daily recommended amount.

Also do not prepare in large quantities as it stales quickly, with fungal growth.  KK tea must be freshly prepared every day. 

This should not be given to children, unless supervised by a doctor.

UPDATE:   For lack of distilled water, potable deep-well water was used to make ASI’s KK tea.  Where potable deep-well water is used, the liquid left on top after starch settles is slightly cloudy white.

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2 thoughts on “Kamoteng Kahoy Tea must be FRESHLY prepared daily (updated)

  1. […] See my January post Kamoteng Kahoy Tea must be FRESHLY prepared daily  […]

  2. […] For cassava (kamoteng kahoy) tea, read Kamoteng Kahoy Tea Must Be Freshly Prepared Daily. […]

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