I am of the opinion that it cannot be removed entirely and that doing so diminishes the effectiveness of the tincture anyway. I have no "evidence" to back up the latter portion of that statement though.
I have tried all the popular methods out there, varying temperatures of water, allowing it to stand for periods of time, hours even, etc. There were times where I could either still taste the alcohol, albeit faintly, or that my fungal/mold sensitivities were set off. It's very similar to when I eat problematic foods.
It definitely was not due to herxing or anything like that.
I deal with many food/chemical sensitivities, so maybe I am more in tune with its presence? Maybe it is not the alcohol at all? I don't know, for sure. But, there is something in tinctures that my body does not like.
Also, my other point, isn't the alcohol both what helps to extract the medicinal constituents of an herb, as well as preserve and make them more bioavailable? I feel like getting rid of it lessens the potency, and that, at that point, you would be better off just making teas, taking capsules of herb powder, etc.
I really don't know though. Sadly, I do not put enough time into educating myself when it comes to Lyme, both in terms of new and retaining old info, a potentially grave mistake in the future.
Also, what Girlie said, if you are taking a number of different herbs in tincture form, all that alcohol adds up when you get to max dose. Even if you manage to get rid of 80% of the alcohol, it could still end up being a like shot or something? They put a lot of darn alcohol in some of those things, I just remembered.
Post Edited (NotQuiteAntonio) : 9/22/2016 1:11:22 AM (GMT-6)