Inca’s Natural Antibiotic

Tokosh, togosh or tocos is Peruvian food product is made from white potatoes conservated in mountain spring water. Tokosh is widely known for its nutritional and therapeutic qualities. The name  Tokosh originates from the word togosh, in the Andean Quechua people language meaning wrinkled, shriveled. We owe it's existence to the Incas and the bacterial fermentation of potato cellulose (rarely corn, olluco or aracacha vegetables). Penicillin is produced during the fermentation process, and this was discovered much earlier than previously thought.

The fermentation process of creating Tokosh was discovered by the Incas or one of the many tribes in their empire. A pool of water with a current is found or dug on the banks of a stream in the 3500 m altitude. Potatoes or corn are then placed in a mesh bag of grass and straw, covered with stones, and left undisturbed for twelve to twenty-four months under water. The current flows through the stones to wash away bacteria during fermentation. Once fermentation has occurred, the shriveled Tokosh with the horrible odor is dried in the sun and stored for future use. The Incas believed it was a gift from god Inti for the preservation of the body.

Today, Tokosh can be found in Huánuco Region situated high in the mountains. Jelly-like dessert, pudding or mash are the most common, traditional ways of preparing this product. Today, with the use of different acid cocktails tokosh is fermented for only 10 days. This process has in 2018 taken many human lives in the capital city Lima. It is almost impossible to find the quality Tokosh, which was fermented in the spring water for two years. This business has become cost prohibitive. Peruvian Maca was destroyed in a similar manner. Details you may find here. With the help of an old Quechua medicine man and highly commendable Integrative Medicine Center Dr. Dunjić, we patiently waited for two years and provided Tokosh of the utmost quality.

Penicillin, a natural antibiotic, is produced during the fermentation process. So people use tocosh to fight gastrointestinal, urinary and skin infections. It actively protects gastric mucosa and is rightfully called the cure for gastritis either caused by stress or poor diet. Tokosh is traditionally used for the treatment of hemorrhoids, gastric ulcers, lung inflammation, respiratory conditions, common colds, in the postnatal period and both internal and external wounds. Besides, as a probiotic it increases the intestinal flora, helping to improve digestion.

Being rich in calcium, Tokosh prevents osteoporosis. It is full of vitamins B1 and B6,  essential amino acids, fatty acids and numerous micro and macro elements. It is highly effective in facilitating nutrients to be found in simple fractions, easily digested. It is recommended as complementary food for children. In the Andes, it is traditionally used as the baby diet for prevention of cramps or the cold. Various studies proved that Tokosh, as natural food, has increased healing properties than penicillin produced in the industrial plant.

Fermented potato is unpleasant to the nose and palate. Most people are intolerant to these qualities. In my opinion, 400mg capsules are the right solution to this problem.

Recommended use: 2x1 capsules per day for prevention, or 2x2 for treatment of an ailment. It is better to use on an empty stomach, especially for treatment of gastritis, stomach ulcers, hemorrhoids helicobacter, Escherichia coli and similar diseases. After three months of therapy, a short break is recommended. It is not recommended for pregnant women or babies in the first year. For children between 2 and 12 advised use is 1x1, or 2x1 capsules per day. Find Tokosh in our Online store.

Nuestro Tokosh was made in association with the Center for Integrational procedures and supplements Dr. Dunjic from Belgrade. By purchasing this product, you will help the survival of the Quechua natives. Their help was essential in the making of this product.

Yusulpayki!
El Gringo