Herbal Tincture - Questions And Answers

Hi! Someone just emailed me, asking me a few questions and making a comment about herbs, being used in a tincture. I sent this person a couple of SIMPLE answers and then decided to post these questions and answers, so that you may benefit from them.

"THANKS" for your time and interest!

Tom/Psa. 104:14.
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Questions:
Do the live enzymes, that are present in FRESH herbs, somehow stay ALIVE, when preserved in alcohol??

And how is it that herbs manage to have any medicinal value left whatsoever, if they've died, been dried and/or powdered??

How does distilled water and alcohol extract anything of value from something that is basically dead?

This has always BAFFLED me.

Answers:
The alkaloids, which are the medicinal constituents, that are contained in plants, are composed of STABLE mineral compounds. Alcohol, vinegar and distilled water are solvents, that can dissolve and extract certain alkaloids, which fresh and dried herbs contain, and yet NOT DESTROY them or the enzymes, that are contained in these plants!

The enzymes, which are the life energy/force substances, that are contained in plants, are UNSTABLE protein molecules. Heat (over 118ºF), such as that heat from the HOT water of an herbal tea or even radiation from a microwave oven, can DESTROY the enzymes and yet NOT DESTROY the alkaloids, because they are STABLE mineral compounds! Tweet