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  • Oleander Soup-Cancer   by  rudenski     14 y     3,704       3 Messages Shown       Blog: The Gathering Place
    The Recipe for Oleander Soup

    by Tony M. Isaacs

    author of Cancer's Natural Enemy

    Please note: Raw oleander plant is extremely toxic. Do not handle or ingest raw oleander or any form of oleander that has not been prepared according to the recipe for “oleander soup” in this book or the commercial products whose links are provided on the last page of this book. While raw oleander is toxic, there have been no reports of serious adverse reactions or side-effects due to properly prepared oleander extract taken according to directions. The most common side-effects are loose bowels, slight temperature and perhaps mild nausea, all of which should dissipate quickly as the body becomes acclimated to the extract.

    This information is furnished for informational purposes only and nothing contained herein is intended to diagnose or treat any medical condition. Anyone with a medical condition or seeking medical advice is urged to seek out a qualified medical professional – preferably one well versed in integrative and/or naturopathic medicine.

    Materials Needed:

    · Rubber gloves

    · Garden Trimmers (such as small hedge trimmers or rose trimmers)

    · Large container - such as a large paper sack, cloth sack, wicker container, shopping bag or non-treated plastic trash bag (meaning no insecticides!),

    · Large cooking pot

    · Plastic or metal strainers (colanders)

    · Paper towels or filters (non bleached brown ones are best)

    · Coffee filters (non bleached brown ones are best)

    · Steel tongs and/or steel screen or strainer type cooking ladle

    · 20-ounce plastic water bottles or brown glass bottles

    · Vodka or apple cider vinegar for preservative.

    · Flavoring (if desired) such as boysenberry pancake syrup (avoid excess sugar and any artificial sweetener)

    To make your own potent oleander soup:

    1. Wear rubber gloves and use garden hand trimmers to trim oleander new growth stems and leaves 6" from tip. Any part of the plant can be used, but trimming the new growth 6 to 8 inches from the tips will ensure that the plant lives. Six inches is best, because that easily fits into the boiling pot. If you use a larger or a smaller pot, cut the length of the leaves an inch less than the diameter of the pot.

    2. Put the cuttings in your selected container. Avoid touching cut ends, use gloves, as the sap will penetrate skin and is toxic.

    3. Use a large porcelain or stainless steel steam pot, up to 12 quarts in size, into which you stuff the trimmings to 2" from top. This is the same kind of pot used for making jellies and canning. Fill with distilled or reverse-osmosis filtered water to the top of the trimmings. Pack the oleander down into the water and put the pot lid on, making sure the water level is at least two inches from the top, so it won’t boil over.

    4. Boil at a slow, rolling boil, steaming, with the lid on for 3.5 to 4 hours.

    5. Remove plant material with tongs and discard carefully, using tongs or a screen ladle. Be careful not to spill the liquid on you, it is hot.

    6. Volume remaining should be about 60 to 70% of the original liquid.

    7. Boil this slowly again for about 2 to 3 hours, reducing the liquid again by 50%, to about 30% of original liquid. Let this cool to room temperature, sitting covered for about two hours. This liquid should be as thick chicken soup broth, pouring easily into a straining pot.

    8. Strain the remainder through 4 layers of paper towels using plastic colanders, which are commonly available in grocery stores, the plastic 99 cent ones work great. Stack one on top of another with a towel in between each. The top 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.

    9. Repeat the filtering process using four or more layers of 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 effects. See Tips and Advice.

    10. To preserve the product, you can mix the remaining with 80 proof vodka, or apple cider vinegar (organic non-distilled is the healthiest form, but may not work as well as a preservative), 50/50 as a preservative, extending shelf life by at least 6 months. For flavor, you may choose to add some of your favorite pancake syrup, such as boysenberry, for flavoring, in moderation (See Tips and Advice for advice onavoiding the bitter taste of oleander soup).

    11. Using a funnel, pour into 20 oz plastic empty water bottles with tight lids, or better still, brown glass bottles, and refrigerate. Avoid direct sunlight on the final liquid, as it will degrade in sunlight.


    Because this is an extract that acts like digitalis, which makes your heart work harder, those with heart conditions or high blood pressure should only use oleander soup with medical supervision, preferably someone well versed in integrative medicine.

    Begin slowly, with small amounts, increasing slowly as your system adapts. Begin with ¼ to ½ of a teaspoon two or three times a day after meals, work up slowly, a week at a time, until you reach 1 tablespoon three times a day after meals. Side effects are normally fairly mild, especially when compared to standard chemo or radiation therapy side effects, and vary from one individual to another. Some people report little or no side effects at all. Typical side effects for those who do experience them can include mild fever, headache, diarrhea, nausea and sometimes, vomiting. Usually these effects go away in a couple of weeks or so, as the body adjusts to the oleander soup. After a month or so, perhaps much less, you should be up to tolerating the full dose (1 Tablespoon 3 times per day) with minimum reaction. The dosage may vary with individual use, depending upon body weight and sensitivity, and taking a little more is not harmful, but might increase diarrhea.

    To counter diarrhea, many oleander soup users take over the counter diarrhea control medicine, like Immodium™. Perhaps the best advice would be to back off to a lesser amount and then build back up to avoid diarrhea.

    Note: It is the author’s experience and 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.

    For a Basic Oleander Skin Creme or Lotion:

    1. For a basic skin creme or lotion: Slowly boil the original brew down to a light syrup, condensing the liquid and making it thicker at a less than boiling temperature.

    2. Mix the final syrup with an aloe based hand cream, using one part oleander syrup to three parts hand cream. Used regularly, Dr. Ozel’s patent says this is a good topical cream for pre-cancerous skin cells, age spots, moles, and psoriasis.

    3. When used for psoriaisis, it is most effective to mix the concentrated oleander with ozonated olive oil. It works even better if you mix it with ozonated grape seed oil although some people have a skin sensitivity to the more potent ozonated grape seed oil. (Olive oils sets like Vaseline after about 4 - 5 days of bubbling ozone through it while grape seed oil takes from 18 - 22 days. It is thus much more saturated with ozone).

    4. Adding DMSO is also recommended.

    Tips and Advice:

    Selecting the Plants

    If oleander plants are not readily available in the area in which you live, you can order them online from many nurseries. One warning however, it is a very common practice for nurseries to spray their plants with insecticides (especially malathion - whose presence is noticeable by a tingling sensation on the lips) and I simply don’t trust any non-organic non-natural pesticides. The best bet, if you can’t otherwise locate wild or domestic oleander plants, is to find an organic nursery where the plants have been grown free of pesticides for several weeks, such as Rohdes, right in my own backyard, so to speak. The link to go to is . If you do order your oleander plants from a non-organic nursery, and I do NOT recommend doing that, you should care for the oleander plants with plenty of distilled water and organic fertilizer for several days or longer and frequently wash the leaves and stems several times before and after harvesting.


    According to the patent, both the leaves and stems can be used. Flowers also should be fine. 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 large sack or shopping bag holds more than enough leaves and stems to make three 20-ounce bottles of the extract.


    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.

    Make sure that the utensils you use to cut and handle the oleander are clean and free of any soil, chemical fertilizer or insectide residues.

    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.


    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 & Filtering

    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. Then strain through four paper towels in separate plastic strainers, stacked one on top of another, changing the top towel when it clogs. Pour out all of the boiled liquid matter, except for the sediment in the very bottom of the cooking pot. Dump the sediment in the trash.

    Next, strain again through 4 or more layers of coffee filters. 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.


    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.


    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.

    Avoiding the Bitter Taste

    When you take the oleander soup, the bitter taste comes when you swallow and not when you hold it under your tongue prior to swallowing (there are no taste buds UNDER the tongue). Some prefer to flavor their soup with substances like pancake syrup or concentrated grape seed extract (a good choice!). The way the author avoids the bitter taste is to divide the dosage in half and mix half in a glass of grape juice with grapeseed extract, pomegranate juice, blueberry juice, acai juice, or some combination and then put half under the tongue and h old it there until time to swallow. Then, before you swallow, take a gulp of the juice mix and swallow all at once. You barely notice the bitterness this way, and the other half of the dose is sufficiently diluted to barely be noticeable and not be unpleasant at all.


    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 say to take three doses a week for life (I do), since it is almost free, and you can make a years supply in less than a day.


    Live long, live healthy, live happy!

    Tony Isaacs (aka DQ)

    Author of sad songs, funny stories and healthy books

    Moderator of the Yahoo Health Group "OleanderSoup"

    To read part 1 of the series "An Amazing Discovery in Turkey" click here

    To read part 2 of the series "The Father of Oleander Soup" click here

    To read part 3 of the series "The History of the Oleander Plant click here

    To read part 4 of the series "
    Success Against Cancer and HIV in South Africa click here

    Next: Advanced Recipes for Oleander Skin Cremes and Lotions



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