Effectiveness of Guava Leaves Tea

TestimonialsRemember our August 8, 2019 post about Guava Leaves? Here we got result. I received a private message thanking us for our post and testifying how the Guava Leaf tea help her in her problem.
“Thank you for posting information about the use of Guava Leaves Tea. It is Effective! I thought I will be sent to the Hospital as I suspect that I got Dengue as I don’t like to see doctors and Hospital. So I boil guava leaves. I drink 4 mug of tea and on the following day I was able to get up from bed. Thanks God for all his blessings and Guidance.”
This testimony encourage us in doing well. Through the information we share we can save lives. It is much better than earning money because all Lives Matter.
May all be Well and Sound!
Mayari Na! PagAsatin!

The Gift of Life

From one starter Kefir we have grown it now into 3.

It was a gift by Gerone and Jeremy as they learn with us Hilot. It was just a tiny grain like dried cooked rice but it was not. They shared to us 20 small grains or more and we soaked it in a liter of water and sugar with sliced lemon and on the other day it was ready to drink. We had a Probiotic Drink that we can enjoy.

Water Kefir is a fermented, carbonated beverage using kefir grains. These grains are also known as Tibicos,  California Bees, Japanese water crystals and many other names have been called to this wonderful gift of life. But the word kefir is an arabic word which means Fermented Milk and its origins connect to the story of the Prophet Mohammed giving kefir grains to the orthodox people of North Ossetia in the Northern Area of Caucassus Mountains between Russia and Georgia.


I want to share here a wonderful story of how Kefir originates and this can be found on the website Kefir Story

According to the people of the northern slopes of the Caucasian Mountains there is a legend that Mohammed gave kefir grains to the Orthodox people and taught them how to make kefir. The ‘Grains of the Prophet’ were guarded jealously since it was believed that they would lose their strength if the grains were given away and the secret of how to use them were to be common knowledge. Kefir grains were regarded as part of the family’s and tribe’s wealth and they were passed on from generation to generation. The kefir was made in cows or goats milk in sacks made from the hides of animals. Occasionally it was also made in clay pots, wooden buckets, or oak vats. In some areas sheep milk was also used. Usually the kefir sacks were hung out in the sun during the day and brought back into the house at night, where they were hung near the door. Everyone who entered or left the house was expected to prod the sack with their foot or hand to mix the contents. As kefir was removed more fresh milk was added, making the fermentation process continuous. For many centuries the people of the northern Caucasus enjoyed this food without sharing it with anyone. Strange tales spread of the unusual beverage which was said to have ‘magical’ properties; Marco Polo even mentioned kefir in the chronicles of his travels in the East.

However, kefir was forgotten outside the Caucasus for centuries until news spread of its use for the treatment of tuberculosis and for intestinal and stomach diseases. Russian doctors believed that kefir was beneficial for health and the first scientific studies for kefir were published at the end of the nineteenth century. However, kefir was extremely difficult to obtain and commercial production was not possible without first obtaining a source of grains.

The members of the All Russian Physician’s Society were determined to obtain kefir grains in order to make kefir readily available to their patients. In the early 1900’s a representative of the society approached two brothers by the name of Blandov and asked them to procure some kefir grains. The Blandov’s owned and ran the Moscow Dairy, but they also had holdings in the Caucasus Mountain area, including cheese manufacturing factories in the town of Kislovodsk. The plan was for the Blandov’s to obtain a source of kefir grains and then produce kefir on an industrial scale in Moscow.

The Blandov’s were excited since they knew that they would be the only commercial producers of this much sought after product so Nikolai Blandov sent a beautiful young employee, Irina Sakharova, to the court of a local prince, Bek-Mirza Barchorov. She was instructed to charm the prince and persuade him to give her some of his kefir grains.

Unfortunately, everything did not go according to plan. The prince, fearing retribution for violating a religious law, had no intention of giving away any ‘Grains of the Prophet’. However, he was very taken with the young Irina and didn’t want to lose her either. Realizing that they were not going to complete their mission, Irina and her party departed for Kislovodsk. On their way home though they were stopped by mountain tribesmen who kidnapped Irina and took her back to the prince. Since it was a local custom to steal a bride, Irina was told that she was to marry Bek-Mirza Barchorov. Only a daring rescue mission mounted by agents of her employers saved Irina from the forced marriage. The unlucky prince was brought before the Tsar who ruled that the prince was to give Irina ten pounds of kefir grains, to recompense her for the insults she had endured.

The kefir grains were taken to the Moscow Dairy and in September, 1908, the first bottles of kefir drink were offered for sale in Moscow. Small quantities of kefir were produced in several small towns in the area where there was a ready market for it. People mostly consumed it for its alleged medicinal value.

Commercial manufacturing of kefir on a large scale began in Russia, in the 1930’s. However, it is difficult to produce kefir by conventional methods on a commercial scale due to its ever-changing state and complex biological make-up.

By the 1930’s kefir was being made as a set-type product which entailed growing a quantity of grains in milk and then straining out the grains and adding the cultured milk to a larger batch of fresh milk. The mixture was incubated and, when set, allowed to cool. Unfortunately, this type of product was not as good as the one produced using the traditional home-style method.

During the 1950’s workers at the All-Union Dairy Research Institute (VNIMI) developed a new method for commercial kefir production which gave a drink similar to that produced in the home by traditional methods. The kefir was produced by the stirred method. Fermentation, coagulation, agitation, ripening and cooling, were carried out in a large vessel, and then the kefir was bottled.

In 1973 the Minister of the Food Industry of the Soviet Union sent a letter to Irina Sakharova thanking her for bringing kefir to the Russian people.

Presently, kefir is the most popular fermented milk in Russia. Various reports have stated that it accounts for between 65% and 80% of total fermented milk sales in Russia with production of over 1.2 million tons per year in 1988. The average yearly consumption of kefir in the Soviet Union was estimated at approximately 4.5 kilograms per person per year in the early 1980s.

Currently kefir is being manufactured on a commercial scale in Czechoslovakia, Finland, Hungary, Norway, Poland, Sweden, Switzerland, Russia and various of the former soviet union states, Denmark, the United States, France, West Germany, Canada and parts of southeast Asia. You may even be familiar with some brands such as Lifeway’s Kefir, now available in many up-scale and organic grocery stores.

As kefir makes itself known across the globe, more and more people are able to enjoy this delicious ancient beverage today. It is wonderful to see that despite our sometimes hectic lives full of ever-evolving technology serving us instant gratification that we are still able to appreciate, encourage and share something as simple and natural as kefir grains.

The milk kefir beverage has acquired many names from all over the world throughout the centuries, including:

• Snow lotus
• Tibetan mushroom
• Kefirs
• Keefir
• Kephir
• Kewra
• Talai
• Mudu Kekiya
• Búlgaros
• The Grains of The Prophet Mohamed
• The Drink of the Prophet
• Tibetan Mushrooms
• Tara
• Yogurt Plant
• Yogurt Mushroom
• Kin-oko
• Yogoot-tane-oko (Japanese)
• Tibetanischer Pilz (German)
• Galodium (Romanian and/or Polish)
• Kefyras (Lithuanian)
And we are so glad that this couple shared to us this wonderful gift of Life. From the bottom of our Heart we thank You Gerone and Jeremy for sharing to us this medicine of Kefir.
Gerone & Jeremy Pascal, Grenoble France

And just to add these are some of the Potential benefits of Drinking Kefir Water.

  • Reduce Anxiety
  • Prevent Wrinkles
  • Cleanses the body of Toxins
  • Nourishes hair and potentially reduce the gray
  • Treats liver disease
  • Treats gallbladder, dissolves gall bladder stones
  • Treats gum disease
  • Lowers LDL cholesterol
  • Treats Irritable Bowel Syndrome
  • Treats gastritis
  • Improves digestion
  • Treats Candida and other fungal infections
  • Treats psoriasis and eczema
  • Treats lung infections
  • Normalizes metabolism to help with weight loss
  • Cures acne
  • Lowers blood sugar
  • Anti-aging effects
  • Helps with sleep
  • Improves halitosis

Why endure when you can enjoy

Before when i administer Herbal Medicine specially the Serpentina they will endure its bitter taste. But now with our new herbal blend of Amulaser herbal tablets, you can enjoy now the better taste without enduring bitterness anymore.

amulaser healing tabletAmulaser Herbal Tablet is made from Freshly pounded air dried organic leaves of Avocado, Mulberry, Lagundi and Serpentina that could help you relieve the following problems:


Visit us daily here at Hilot Academy for Free Health Profiling and Pulse Reading Analysis. You may schedule your visit with us by contacting Apu Adman at +639480177571 or at +639952467040.

We are located at Lot 79 Phase A Francisco Homes Narra, City of San Jose Del Monte, Bulacan. We are near First City Providential College and besides Berlyns Academy.

Amulaser Herbal Food Supplement

Are you suffering from the following condition?
Hilot Academy of Binabaylan have made a Herbal Blend that will help people who are suffering from the above conditions. It is a Natural Food Supplement made from Freshly Picked Organic Herbs, air dried, and hand powdered and made it into a ball for oral intake or mix it to drink such as coffee or tea.
free consultation
Give us a call or text to schedule your visit with us. We can be found at Lot 79 Phase A, Francisco Homes Narra, City of San Jose Del Monte, Bulacan within  Luntiang Aghama Natural Divine Arts Shrine of Healing Inc. See the Map below for details.
landas map

Hangin Lamig now has commercial remedy

One of the Maladies that Hilot can cure is what we call Pilay Hangin or Pilay Lamig. Many FIlipino would tell when they are sick that they are “Nahanhinan” or “Nalamigan”.

“Pilay” is the accurate term for being sick rather than “Sakit” because the later word describe the severity of pain when the person is sick. Most People confuse “Pilay” to fracture but if we dig in Philosophically indeed “Pilay” is a result of breaking from the natural law thus we get sick.

Pilay Hangin is an illness caused by Wind. Such as Colic Pain, Chest Pain and even heartburn pain. It is a condition where air is trapped within the hollow vessels within our body such as the stomach, lungs, heart, bladder, etc.

Whereas Pilay Lamig or cold syndrome is an illness that affects the flow of natural fluid within our body that blocks its natural flow. Usually we feel lumps has been developed in our shoulder, neck, armpit and legs.

Natural Environmental condition can also contribute for having these illnesses to man. Thus our ancestors got a cure for these illnesses and now we can find them at Commercial Drug Store.


I first encounter Lola Remedios Sachet Syrup when i was working in a BPO Company in Quezon City. I didn’t feel well as my work that time requires me to serve on a night shift. I got cough, flu and almost feverish but i can not leave my post. So i take a break and went to a nearby convenience store and saw Lola Remedios.  At first i am sceptic about the product. But as i look at what it is made of i bought it and tried it to my self and it works well with me. The Convenience of buying Lola Remedios is that it is quick and ready made. You will just tear off the sachet and put it in your mouth to drink the syrup. After 15 minutes i am relieved. It was indeed an instant remedy that is within reach.

Though this product is important from Indonesia by Kino Consumer Philippines Inc. and packed according to the taste of the Filipino.


This is another brand of Herbal Supplements that is introduced to the Philippines from Indonesia which is called Tulak Angin. “Tulak” means Push and “Angin” means Air. The video above can be a source of inspiration to all of our Manghihilot to believe on the power of their medicine which your grow by your self. Like in the video, Sidumuncul spend time on their studies perfecting the medicine they provide for the people.

Though again, this herbal supplement product is imported from Indonesia.

Filipino Salabat

With the importation of these Herbal Supplements, Filipino’s are relying on to the imported brand rather patronising our local products and services. The role of Manghihilot is diminishing due to the giving of High Priority of the Philippine Government to these imported Products.

But for a long time, Filipino used Salabat or Ginger Brew to cure these maladies.

Let us watch Doctor Liza Ramoso Ong on how to make Salabat.

Our Food; Our Medicine

Today i am enjoying a great health drink that been brought by Jho Huya my friend from Kaduwa Movement. This Health Drink is amazing becuase it was freshly juiced and chilled so that i will taste great.

The Juicery Manila have created 6 amazing health drink that will boost your immune system and heal your illnesses.

They have 6 amazing health juices that will help you revive your health and make you fit.

You must also try the small bottle of vital shots.