Health and beauty

How to make Blue Iodine: 2 recipes

Blue iodine is called iodized starch solution, which is an especially effective therapeutic agent for widespread use. After cooking, iodine loses its highly toxic and irritating properties, but retains its qualities as a useful element and an excellent antiseptic. You can easily prepare it yourself at home.

Making blue iodine

The healing effects of blue iodine

Most common recipe

Add 1.5-2 teaspoons of potato starch to 50 ml of warm water, stir well and add 10 g (a heaped teaspoon) of sugar and 0.4 g of citric acid to the solution, mix everything thoroughly. Boil 150 ml of water and, stirring, pour in the prepared starch solution in a thin stream. Set aside the resulting liquid for cooling, and when the jelly cools down to room temperature, pour 1 teaspoon of a pharmacy iodine solution into it. After stirring, the liquid will turn blue.

How to make Blue Iodine: 2 recipes

Sugar and citric acid act as preservatives, they improve its taste, prevent decomposition into separate fractions, and extend the shelf life up to several months… Store in a closed container in the refrigerator until the jelly retains a bright blue color. Shake well before use.

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Take blue iodine once a day, half an hour after eating 1-8 tsp, washed down with milk or jelly. 5 days of admission, 5 days off.

Blue iodine for people with sensitive or weakened mucous membranes

In this recipe, the effect of iodine is weakened due to contact with hot water. Pour 50 ml of cold water into a container, dilute 1.5-2 teaspoons of potato starch and 1 teaspoon of a pharmacy iodine solution in it. Boil a glass of water, let it cool for 5 minutes, and slowly pour hot water into the starch solution of iodine, while stirring it continuously with a spoon or spatula.

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* Articles from Econet.ru are intended for informational and educational purposes only and do not replace professional medical advice, diagnosis or treatment. Always consult your doctor for any questions you may have about your health condition.


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