To counter diarrhea, many oleander soup users take over the counter diarrhea control medicine, like Immodium™.
Note: It is the author’s very strong belief that the key to avoiding most, if not all, side effects, is extra filtration. See Tips and Advice.
Duration of Dosage: Once a cell proliferating disease like cancer is stopped, it can return.
Continuation of smaller maintenance dosages should be strongly considered.
Prevention/Maintenance Dosage: One regular dose three times a week (one Tablespoon) forever. It's easy to make, costs almost nothing (if you live in the south). It is believed that long term usage boosts the immune system, helps prevent many diseases, targets and kills bad cells and ONLY bad cells, and in some cases, leads to weight loss, more energy, and a lower craving for the dietary “sin foods” like ice-cream and cake.
Tips and Advice:
Harvesting
According to the patent, both the leaves and stems can be used. It is a good idea to try to pick parts that show new growth and/or which look fresh and vibrant, as they will have more of the oleander sap in them. I've found it pays off to look for plants that are generally healthy (not stressed by draught, old age or bad soil), and then to harvest the youngest, growing tips, usually on the lower part of the plant.
A standard plastic shopping bag, holds more than enough leaves and stems to make three 20-ounce bottles of the extract.
Handling
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Use gloves (garden and/or household) to handle the plant material in all stages of harvest and preparation. It's especially important to protect yourself while handling the raw plant, since unprocessed Oleander contains compounds that are toxic which are absorbed through your skin. To be honest, several people have landscaped with Oleander for
YEARS, blithely handling all parts of the plant without protection and with no ill effects. But to be safe, don't take chances. Don’t burn oleander leaves. The smoke is toxic.
Preparation & Washing
Before cooking, you need to wash the Oleander cuttings thoroughly, washing off the fresh cut leaves with a spray head water hose just like you commonly do with veggies you buy at the store is adequate, since the boiling process will kill any bacteria, virus or little worms and spiders that live on the leaves; however you may wish to use a commercial fruit and veggie wash. The straining process removes the residual solids, if any, including dirt.
While washing, you have a chance to remove any dead or funky-looking matter. After thorough rinsing snip all the cuttings into pieces that are no longer than the width of the cooking pot.
Cooking
If you don't have a tamale pot or similar mega-big pot, just use a large spaghetti pot. The best water to use for anything consumed is reverse-osmosis filtered water. However, because this is an orally consumed soup, special water is not necessary and good tap water should be fine. Be sure to cover the leaves, leaving an inch or two from the top of the pot to accommodate foaming and boil-over. Check on the liquid level every hour. You may add water to be certain the leaves are in the water. When first bringing to a boil, stay nearby because it tends to foam up and boil over pretty fast (due possibly to high glycoside content). Stirring is not needed. From this point, after the liquid is boiling, cover and leave the mixture at a steady slow rolling, slightly steaming, low boil for four hours - you want to keep it "cooking" without burning or boiling over. You only have to boil slowly, so steam is coming out of the lid at a steady rate, boiling for at least 4 hours, which is more than most recommend, but avoids having to add water constantly due to the lower boiling rate, which does not mean less temperature.
Straining
After boiling and taking out the plant materials with a screen ladle, or tongs, it is important to let the mix sit, settle, and cool to room temperature, at least two hours. Strain the
remainder through 4 layers of large and preferably unbleached coffee filters or filter paper using stainless steel colanders (in a pinch, one could use paper towels and plastic
colanders, which are commonly available in grocery stores). Stack one on top of another with a filter (or towel) in between each. The top filter (or towel) may plug and need to be replaced. Use a soup ladle to slowly pour the liquid through the towels, straining into a two-quart pan or bowl. Dump the sediment in the trash.
Repeat the filtering process using four or more layers of unbleached coffee filters. The original instructions did not call for this, however, it has been determined that additional
filtrations is needed to remove larger organic compounds that cause the more common, though mild, side It will take awhile, but the extra straining is the key to avoiding most of the common side effects reported by those who do not take this extra step. It should be noted that the patented Anvirzel is strained through less than 4 micron filters and no side effects are reported when taken orally.
Condensing
After straining, rinse out the pot, pour the remaining soup back in and let it slow boil to the desired condensation, or specific gravity. Boiling the liquid down more, condensing it to a lower volume is optional. Condensing down to about 40 oz. or 1/10 the original liquid saves the amount of preservative needed, using vodka or apple cider vinegar (organic non-distilled is by far the best), and with the more condensed liquid, you adjust the dosage to a smaller amount, to compensate.
Dosage
When taking, you hold the liquid under your tongue for thirty seconds, then swallow, per the Ozel patent. This is called the sub-lingual method, allowing the liquid to mix with enzymes produced in your mouth before swallowing.
Dosage trials should begin slowly, and should begin with ¼ to 1/2 teaspoon or less of the 1/10th mix. You take small amounts at first, once or twice a day, building up your tolerance in your stomach and digestive systems. Increase dosage as you adjust, in 4 to 5 day increments, up to a tablespoon 3 times daily after meals. The dosage level varies with individuals, body weight, tolerance and side effects, i.e.: vomiting, diarrhea, and nausea.
You take what is within your "comfort zone", since this is a long-term program, not a quickie, increasing dosage in small amounts, with tolerance.
After the cancer is gone, what do you take for maintenance? There is not a lot of research here. Doc Ozel's patent says take a dose a month. Personally, I would take a couple or three doses a week for life, since it is almost free, and you can make a years supply in less than a day.
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