Tony Pantalleresco Radio Show Notes – ‘The Remedy’ W/E 5th Jan 2014

Tony Pantallaresco

Welcome to So here we go, lots more information here in Tony Pantalleresco Radio Show Notes – ‘The Remedy’ W/E 5th Jan 2014. I am not sure how tony makes time to put this information together but he does!

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In this show Tony covers the following topics:

Parasitical Eliminators

Making a Mix for Parasites

Increasing antiplaque/antigingivitis efficacy of an essential oil mouthrinse over time

Making a mouth Rinse

How to Freeze Dry Vegetables –Reconstituting them
Freeze Drying Food with a Freezer
Freeze Drying Food With Dry Ice –Method 2
Reconstituting Freeze-Dried Food


Parasitical Eliminators

Green hulls of black walnut: is known to have powerful effects on
killing many varieties of parasites.The dried and ground green hull of
the Black Walnut contains tannin, which is organic iodine, as well as
juglandin. Black walnut has been used for centuries to expel various
types of worms, including parasites that cause skin irritations such
as ringworm. It oxygenates the blood, which also helps kill parasites.
Black Walnut is very effective against tapeworms, pinworms, Candida
albicans (yeast infections) and malaria. It is also effective in
reducing blood sugar levels, and helping the body rid itself of

Graviola Bark: Graviola is a major component used in our formula
because of the amazing results for purging parasites. Graviola has a
great record in kiling intestinal parasites, calming nerves, reducing
blood pressure and helping arthritis, heart and liver. Some people
saw parasites in their toilet’s after just one day ! Graviola has been
researched in laboratory tests since the 1970s, where it’s been shown
to: Effectively target and kill malignant cells in 12 different types
of cancer, including Colon, Breast, Prostrate, Lung and Pancreatic
Cancer…10,000 times stronger in killing colon cancer cells than
Adriamycin (a commonly used chemotherapeutic drug). Selectively hunt
down and kill cancer cells without harming healthy cells, unlike
chemotherapy. Graviola contains the chemical; Annonaceous
acetogenins the active compound that is harmful to parasites.

Quassia: a tree native to Jamaica and its neighboring islands, has
traditionally been used as a remedy for roundworms and as an
insecticide. It has also been used as a bitter digestive aid and a
remedy for digestive disorders, parasites, and head lice.

Butternut bark: used specifically for parasite cleansing. Butternut is
a native of the midwestern and northeastern United States and been
used since the 1800s as a laxative and in the elimination of
parasites. Butternut is also used to support healthy liver function.
Butternut, also called White Walnut, is used to expel, rather than
kill, worms (vermifuge)

Wormwood: Named for its ability to expel parasites, this bitter herb
is known world wide for its strong killing ability. This is one of the
MOST POWERFUL tools in the parasite-killing herb kingdom. It is most
effective against roundworms, hookworms, whipworms and pinworms.
Wormwood contains the potent chemicals thujone and isothujone, which
are the primary components that kill parasites. Wormwood also contains
santonin, an effective remedy for parasitic diseases. Wormwood is the
second most bitter herb known to man and has been proven as a POWERFUL
remedy for malaria. Wormwood also contains sesquiterpene lactones,
which work similarly to peroxide by weakening the parasites membranes
therefore killing them. Wormwood also helps produce bile, which in
turn helps the liver and gallbladder.

Diatomatious Earth: Food grade version used to act as a parasite
shredder. Diatoms act like glass passing over skin, cutting the
fragile flesh of all living adult parasites on contact. (without
harming humans)

Rhubarb: used to help expel the die-off of parasites, eggs and Larva.
We chose Rhubarb as it is not addictive like other colon movement
stimulants & is very powerful even in a low dosage.

Clove: Cloves contains the most powerful germicidal agent in the
herbal kingdom known as eugenol. It also contains caryophyllene which
is powerful antimicrobial agents. These components travel through the
bloodstream, killing microscopic parasites and parasitic larvae and
eggs. Cloves are tremendously effective in killing malaria,
tuberculosis, cholera, scabies and other parasites, viruses, bacteria
and fungi, including Candida. Cloves also destroy all species of
Shigella, Staphylococcus, and Streptococcus.

Pumpkin seed: Able to kill eggs, contains a natural fat that is toxic
to parasite eggs. Curcurbitin in pumpkin seeds has shown
anti-parasitic activity since it has the ability to paralyze worms so
they drop off the intestinal walls. Chinese scientists used pumpkin
seeds to treat acute schistosomiasis and tapeworm infestations.

Red Raspberry Seed (Ellagitannin): Raspberry seeds usually pass
through our bodies, but when ground up, contain one of the most
powerful antioxidants known- Ellagitannin (Ellagic acid). Aside from
being used very successfully in cancer treatment, Ellagitannin has
also been found to be a powerful destroyer of parasites. It’s a very
strong anti-bacterial, anti-fungal, anti-viral that lowers cholesterol
and protects our DNA. This is very expensive and hard to get but worth
every molecule.

Aloe vera; This plant called herb of immortality by the Egyptians,
contains a soothing gel that helps peristalsis. Aloe vera have
antibacterial and antifungal activities. Also aloe destroys bacteria
more powerful than any other hypoallergenic plant known.

Papain; Papain is a protein digestive enzyme that really works
synergistically with herbs to further break down material. This
Digestive enzyme will help restore your intestinal tract to its normal
state, which makes it inhospitable to parasites. Papain taken 30
minutes before or after meals helps kill worms.

Goats Rue; Goat’s rue is a wild legume used during the Middle Ages to
treat the plague. It was also used to induce sweating to break fevers
and to treat infections with parasitic worms and snakebite. This herb
can help balance blood sugar levels, help women balance hormones and
The plant has no odor unless a stem or leaf is bruised, causing the
release of a stench, hence the name “goat’s rue.” Effective in both
humans and animals alike.

Garlic: Garlic is able to slow and kill over 60 types of fungus and 20
types of bacteria, as well as some of the most potent viruses. Garlic
has a history of killing parasites and controlling secondary fungal
infections, detoxifying while gently stimulating elimination, and has
antioxidant properties to protect against oxidation caused by parasite
toxins. The active components in garlic that kill parasites are
Allicin and Ajoene. These compounds can kill amoeba’s including
one-cell varieties, as well as pinworms and hookworms. Allicin is not
present in garlic in its natural state. When garlic is chopped or
otherwise damaged, the enzyme alliinase acts on the chemical alliin
converting it into allicin, the active component contributing for its
success for killing parasites.


Making a Mix for Parasites—take your garlic and clove and grind down your raspberry seed and add either quassia or worm wood or either to the mix make them all in equal portions—–and then mix it in an aloe solutions —blend at high speed —this will fuse the combination and the usage then will be teaspoon increments several times a day—you would apply minimally 5 times as well the use of some kind of sulphur to take out the poisons as well


Increasing antiplaque/antigingivitis efficacy of an essential oil mouthrinse over time

Gen Dent. 2013 Jan-Feb;61(1):23-8

Authors: Charles CA, McGuire JA, Qaqish J, Amini P

This randomized, observer-blind, parallel, controlled study determined the efficacy of an essential oils-containing (EO) antiseptic mouthrinse (in conjunction with toothbrushing) in reducing and/or controlling existing plaque or gingivitis over 6 months. Toothbrushing, combined with placebo rinsing, served as the control (C). Following ethics board approval (Biosci Research Canada, Ltd. Institutional Review Board), 139 healthy adults with mild to moderate plaque and gingivitis were randomized into EO or C groups. All subjects received oral/written instructions, monthly monitoring, and assigned unsupervised rinses. Efficacy variables were whole-mouth mean modified gingival index (MGI), Turesky modification of the Quigley Hein plaque index (PI), bleeding index (BI) at 6, 12, and 24 weeks, and data analysis through an analysis of covariance (ANCOVA) model. The EO group provided greater and increasing MGI, PI, and BI reductions than did C group over all examination periods. Compared to the C group, at 6, 12, and 24 weeks, MGI reductions for the EO group were 4.7%, 9.1%, and 20.4%, and PI reductions were 7.6%, 12.6%, and 26.3%, respectively. BI scores decreased over time and were significant compared to those for the C group (P < 0.001). Additionally, the percentages of sites improved versus baseline MGI over time for EO were 14.1%, 26.4%, and 43.3%, respectively. This study demonstrated that an EO-containing mouthrinse can provide an increasing benefit over a period of 6 months with twice daily use. This study also confirmed that an antiseptic EO rinse can provide a clinically significant benefit in reducing existing plaque and gingivitis.--PMID: 23302358 [PubMed - indexed for MEDLINE] ********************************************************************** Making a mouth Rinse--- Using ethanol ( vodka –rum-gin—etc) clear based –and adding 10 drops of Peppermint-Thyme-Cinnamon-Clove—and equal parts of water to the alcohol and eithr blend or shake vigourously will make this---you can use any one of the essential oils or a combination if making combination then utilize them where if you are adding 10 drops then for 2 essential oils add 5 of each---3 essential oils 3 of each and 4 essential oils 2 of each and if you make it so you have 10 oz then 5 oz of alcohol and 5 of water and then go up higher on the essential oils this will give you added potency ************************************************************************ How to Freeze Dry Vegetables –Reconstituting them Freeze drying is the process of removing the water content from a food and replacing it with a gas. Freeze drying is a great way to preserve vegetables while maintaining their color, texture and shape. The vegetables also retain most of their nutritional content and taste when freeze dried. Freeze dry vegetables right in your own home. Difficulty: Moderate Instructions Things You'll Need Dry ice Vegetables Styrofoam cooler Freezer bags Knife 1. 1 Clean vegetables under cold running water and cut into thin slices. Place the vegetables in small freezer bags or vacuum seal them in a vacuum seal bag. 2 Place a layer of dry ice in the bottom of a small Styrofoam cooler. 3 Lay one bag of vegetables on the layer of dry ice. Place another layer of dry ice over the vegetables and another bag of vegetables over the dry ice. Repeat until the cooler is full. The last layer should be dry ice. Leave no extra space in the cooler. 4 Place the lid on the cooler of vegetables and let sit for about 30 minutes and then check them every 5 minutes until the vegetables are frozen solid. 5 Remove the vegetables from the cooler and store them in the freezer, though vacuum sealed bags do not require freezing. Tips & Warnings · Set the cooler outside with the lid off when finished to let the dry ice evaporate. · Do not touch dry ice with bare hands as it can cause extreme frostbite. ********************************************************************** Freeze Drying Food with a Freezer 1 Place the food on a plate or tray. Spread it out so that the pieces of food are not clumped together. 2 Place the tray in the freezer. If possible, make sure the freezer is empty of other items. Don't open the freezer much while the food is freezing. This will slow the freezing process, and cause ice crystals to develop on the food. If you have a deep freezer, use it. The food should be frozen at the lowest temperature possible. 3 Keep the food in the freezer until it has freeze dried. Over the course of about a week, the process of sublimation will take place, and all of the moisture will be removed from the food. Test to make sure the food is completely freeze dried by removing a piece and allowing it to thaw. If it turns black, the food is not freeze dried yet. 4 Store the food. Once the food has completely freeze dried, place it in freezer storage bags. Push out the air, seal the bags, and store them either in the freezer, in your pantry, or in your emergency preparedness kit. ******************************************************************** Freeze Drying Food With Dry Ice –Method 2 1 Place the food in freezer bags. Lay the bags out flat, so the food doesn't bunch up in one corner. Push out the air before sealing the bags. Make sure the bags are sealed airtight. 2 Place the freezer bags in a large cooler. Cover the food with dry ice. Wear gloves and long sleeves while handling dry ice. If you have a lot of bags of food, alternate food bags and dry ice until the cooler is full. 3 Place the cooler in the freezer. After 6 hours, cover the cooler with a lid. After 24 hours, check inside the cooler to see if the dry ice is still there. If it's gone, the food is ready for storage. 4 Remove the bags of food from the cooler. Store them either in the freezer, in your pantry, or in your emergency preparedness kit. ************************************************************************* Reconstituting Freeze-Dried Food 1 Remove the food from the package. Place it in a bowl or pot. 2 Boil a few cups of water on the stove. When the water has reached a boil, remove it from heat. 3 Pour a little of the boiling water over the freeze-dried food. It will begin to fill out as it absorbs moisture. If it seems to need more water, pour a little more over the food. Repeat until the food is fully reconstituted.