Nature has the best recipes. Handed down knowledge and a special system of plant science are in every sip of this alkaline spice mix with 49 herbs. The universally respected multi-substance mixture - apparently incomprehensible to scientifically-oriented pharmacists - is precisely what determines the strength and special character of this alkaline tea.
The recipe comes from naturopathy and has been developed by Michael Droste-Laux according to the findings of the non-medical practitioner Matthias Leisen (1879-1940). Matthias Leisen was a well-known representative of natural medicine in the 1920s and headed a spa department in Bad Bodendorf (Rhineland-Palatinate). His research and practical experience have been documented for the treatment of toxin-related diseases. He contrasts the 60 diseases he describes with about 150 plants that have been tested for their content of 48 described elements in dilution. For the preparation he recommends: "The spices and plants are cooked and then removed. At this time, the tea has the highest alkaline excess and thus the highest ability to eliminate toxins".
The term 'alkaline' is a typical property of all herbal teas. In this context, the so-called PRAL concept is propagated. The acronym stands for Potential Renal Acid Load and indicates the potential acid load of the kidney. The value of the PRAL factor is given in mEq/100g and calculated according to analytical data from proteins, phosphorus, potassium, magnesium and calcium with a fixed factor; see PDF PRAL-analysis of the alkaline tea with 49 herbs.
So-called acid-forming foods, mostly protein-containing and animal foods, give a positive value, whereas vegetable, also called “alkaline” foods, such as fruits, vegetables and herbs, have a negative value. The fluctuation range extends from the maximum +23.6 mEq/100g for certain cheeses to the value PRAL = 0 for fats and oils, to a minimum of about -3 mEq/100g for fruit and vegetables (Remer 1995).
Accordingly, because of its extremely high negative value of -46.7 mEq/100g, herbal tea is a very strong alkaline tea and should be consumed as compensation in case of hyperacidity. All ingredients of the alkaline tea come from certified organic DE-006-eco-control position. The quick brewing time, a maximum of 2 minutes, results in a desired low concentration of the tea in aqueous solutions. According to scientific doctrine, terms such as detox, detoxification and purification sound ‘misleading’. The consumer, on the other hand, is less familiar with correct scientific, physiological statements like for instance, "... due to the water in the tea and the kidney-inducing phytonutrients dissolved in it, urinary metabolites are increasingly excreted, thereby reducing their stressful concentration in the body”. The attributes detox, detoxification and purification can be interpreted correctly by a special clientele and represent important nutritional information for them.