Known as the King of mushrooms, Chaga is a potent mushroom with a long history of traditional use and a long list of reported health benefits, maybe even too long for us to list here. Chaga is not a typical bracket fungus or stem-and-cap mushroom, instead it is a large mycelial sclerotium known as a canker that looks like a woody, charcoal like growth coming from the trunk of birch trees. Its use in Siberia and Asia dates back centuries and its supplemental use in Russian sports was often kept secret by athletes who believe its energy and vitality giving potential would give them the competitive edge needed to win.
Chaga can easily be made into a tea. As little as a single teaspoon is enough to turn 1.5L of water into a deep, dark brown broth with a neutral taste. This makes Chaga tea great as a base in smoothies, coffees, cold beverages and soups. Making Chaga tea however(or any other mushroom tea), only gives us access to the water soluble constituents and not the ethanol and/or oil soluble constituents. Since Chaga is such a rare and limited resource, it feels wasteful not to consume it in a full-spectrum liquid extract or activated powder to experience it in all its glory.
As with all mushrooms, we’ve only just started to study and understand the depth of potential they offer for nourishment and healing. Chaga is no different and so far studies suggest Chaga to be very effective at slowing, treating and preventing certain types of cancers.
We use Chaga to:
Chaga is known to be a great source of antioxidants, including the potent antioxidant superoxide dismutase (SOD).
Chaga is a good source of melanin and polyphenols, which is clear when we look at the liquid-extract. Melanin nourishes skin, hair and nails.
It’s also packed with its own polysaccharides and beta-glucans, special dietary fibers that stimulates a modulated immune response and helps keeps our immune systems strong and ready.
Other benefits may include anti-inflammatory properties and improved circulation.