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INCA´S NATURAL ANTIBIOTIC

Tokosh, togosh, or tocosh is a Peruvian food product made from white potatoes conserved in mountain spring water. The name Tokosh originates from the word togosh in the Andean Quechua natives language, meaning wrinkled, shriveled. It is widely known for its nutritional and therapeutic properties. We owe its existence to the Incas or one of the tribes in their empire, who found out that during the bacterial fermentation of potato cellulose (rarely corn, olluco, or aracacha vegetables), penicillin is produced. So the antibiotic was discovered much earlier than previously thought.

The fermentation process of producing Tokosh 

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 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 the 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 being fermented in only 10 days. This toxic process has in 2018 taken several human lives in the capital city of Lima. It is pretty difficult to find the quality Tokosh, which was fermented in the spring water during the traditional period of one year. This business has become cost prohibitive. With the help of an old Quechua medicine man, we patiently ferment it for one year to produce the Tokosh of the utmost quality.

A natural antibiotic is produced during the fermentation process, so in Peru people use it 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. As a powerful probiotic, it increases the intestinal flora, helping to improve digestion.

It is rich in calcium, 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 a natural food, has increased healing properties than penicillin produced by the pharmaceuticals.

Tokosh has an unpleasant taste and odor. As most people are intolerant of these, in my opinion, 400 mg capsules are the right solution to this problem.

Recommended use: For adults, 2 capsules daily as prevention, or 2x2 as a treatment in case of a health condition. It is better to use on an empty stomach, especially for treatment of gastritis, stomach ulcers, Helicobacter, Escherichia coli, and Candida. After three months of therapy, a short break is recommended. It is not recommended for pregnant women or children under 5. For children between 5 and 12, advised use is 1 or 2 capsules per day. Find capsules of the finest Tokosh in our online store.

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