The effectiveness of a chaga tincture is said to be greater than that of a chaga tea, although there are those who say that the opposite is true. While both forms of chaga are beneficial to the system, the process of creating a tincture allows more of the nutrients from the chaga to soak into the liquid over a much longer period of time. When making a tincture, the effective nutrients are filtered through the process at least two times. This helps to synthesize the most powerful parts of the fungus into the liquor. The taste of chaga tea is often said to be an earthy, natural flavor with a hint of vanilla. Most people say it is inoffensive. For those who dislike the flavor, or just do not like tea in general, tincture may be preferable.
Biological name: Inonotus obliquus
Chaga Mushroom (Inonotus Obliquus) is a non-toxic fungus in the Hymenochaetacaie family and has numerous medicinal qualities. Chaga Mushrooms are parasitic on birch and other trees. The sterile conk is irregularly formed and has the appearance of burnt charcoal. It is not the fruiting body of the fungus, but a mass of mycelium, mostly black due to the presence of massive amounts of melanin. Chaga is a mushroom that contains medicinal properties in it that can help strengthen and heal the body naturally.
The name “chaga” (pronounced “tsjaa-ga’) comes from the Russian word of the mushroom (anglicized from czaga), which in turn is purportedly derived from the word for the fungus in Komi-Permyak, the language of the indigenous peoples in the Kama River Basin, west of the Ural Mountains. It is also known as the clinker polypore, cinder conk, black mass and birch canker polypore.
In Norwegian, the name is kreftkjuke’ which literally translates as “cancer polypore”, referring to the fungus’ appearance or to its alleged medicinal properties.
In England and Canada, it is known as the sterile conk trunk rot of birch, which refers to the fruiting bodies growing under the outer layers of wood surrounding the sterile conk once the tree is dead, to spread the spores. In France, it is called the carie blanche spongieuse de bouleau (spongy white birch tree rot), and in Germany it is known as Schiefer Schillerporling (slate Inonotus). The Dutch name is berkenweerschijnzwam (birch mushroom glow).
It has also been known by other Latin names, such as Polyporus obliquus and Poria obliqua.
Clinically proven to be one of nature’s oldest, safest and most powerful medicinal herbs.
Highest “Anti-Oxidant” Value
Chaga – 36,557
Goji Berries – 400
Acai Berries – 800
Blueberries – 24.5
(ORAC per 1g)
Chaga Mushroom contains over 215 Phytonutrients with No toxicity or side effects.
What is the Oxygen Radical Absorbance Capacity (ORAC)?
The ORAC (Oxygen Radical Absorbance Capacity) scale designed by the USDA, measures the amount of free oxygen radicals that a food, or supplement can absorb in your body. Chaga has the highest ORAC score for natural foods or supplements as tested by the USDA and Tufts University in Boston, MA.
Oxidative stress caused by free radicals, has been demonstrated to accelerate the aging process in both cells and blood vessels. Oxidative stress also increases the risk of certain types of cancers, coronary heart disease and many other health problems.
Chaga Mushroom has 25-50 times more Superoxide Dismutase (SOD) Enzyme than CoEnzyme 10 (CoQ10), popular juices, vitamins, barley grass, beta carotene, seaweeds, fish oils, essential oils, Reishi, Truffles, Maitake, Cordyceps, Agaricus any other mushrooms.
Superoxide Dismutase (SOD) Enzyme (units per 1g)
Chaga Mushroom 35,000
Chaga Mushroom supplementation may protect your immune system and greatly lower your chances of diseases and ultimately slow the aging process.
What are the benefits of Chaga Mushrooms to your body?
• Delivers a powerful dose of antioxidants and SOD enzymes, essential amino acids and low molecular weight organic essential & trace minerals
• Protects every cell in the entire body from free-radical damage
• Promotes cellular respiration and proliferation
• Helps regenerate cells
• Helps regenerate damaged tissues
• Promotes the growth of healthy cells
• Assists in cellular repair
• Slows down aging
• Enhances the immune system
• Maintains optimum alkalinity and PH levels
• Oxygenates the blood
• Builds strong blood
• Combats premature aging
• Protects DNA
• Helps stabilize blood sugar
• Improves disease resistance
• Has anti-inflammatory benefits
• Improves neurological function
• Improves digestion
• Improves the circulation of blood all over the body
• Alleviates stress and anxiety
• Increases energy and strength
• Fights chronic fatigue
• Supports normal kidney support
• Balances hormones
• Manages weight
• Helps gain muscles
• Improves lymphocyte count
• Suppresses allergies
• Maintains healthy gums
• Reduces muscle and joint pain
• Improves memory and concentration
• Helps optimize cardiovascular health
• Inhibits lipid peroxidation
• Supports vision health
• Maintains healthy blood pressure and cholesterol levels
• Impedes tumor malignancy
• Boosts natural cancer-fighting ability
• Reduces the toxic effects of chemotherapy and radiation
• Helps detoxification of all cells, skin, blood, liver, intestines, colon, kidney, bladder, lymphatic system, lung & respiratory, yeast & fungal, chemicals and heavy metals (including lead and mercury).
• Helps overall body stress cleanse.
• Set your Chaga out to dry and store them in air tight containers until needed. (Note: You can put it in a dehydrator and dry them at 105°F)
• Use a stainless steel pot to make your Chaga mushroom infusion. Place 4 chunks of the Chaga mushrooms in the pot with 1/2 gallon water. (If you prefer a stronger or weaker infusion, you can change the chaga and water ratio)
• Bring the Chaga mushrooms to a boil and simmer for 15 minutes.
• Strain the liquid and store it in the refrigerator.
• Store the used Chaga mushrooms in the refrigerator for future use. The used cubes can be used at least two more times to make more Chaga mushroom infusion.
• Boil the ground chaga in a muslin bag.
NOTE: For medicinal purposes it is said that the anti-cancer ingredients of Chaga mushrooms are released only when boiled.