Nearly every plant can be extracted with either alcohol or water or both. The alcohol is important in extracting, and then in preserving the extract for many years. Most dried herbs lose their potency in only a couple of years. Alcohol also helps speed the delivery of the herb through the system. The actual amount of alcohol ingested is very small. An average dose contains the alcohol in 1/85th of an 8 0z. glass of wine, or about the same amount the body produces when digesting a banana. If the alcohol content is a big issue of a particular person, the formulas can be taken well-diluted.
