Dried chaga is raw for various health drinks. It can be used to make an extract, a tincture and to make teas with special flavors.
The main component is a dried chaga mushroom is a powerful adaptogen that has been used in folk medicine for thousands of years to stimulate and treat health. Over 1,600 scientific studies have been conducted over the past 40 years (including a study by Dr. Kirsi Kahlonen at the University of Helsinki in 1984, which showed the antiviral, fungal, and anti-cancer properties of birch sponge).
Chaga mushroom has been used by our ancestors since the 16th century and he has been given names such as “King of All Mushrooms”, Nordic Gold, and “Repellent of Evil Diseases.”
Siberian shamans used chaga as follows:
Take one part of dried chaga (25 grams) and put it in a thermos. Pour on 500 ml of 90 degree water and leave to infuse for 48 hours. Then strain and place in the refrigerator / freezer. Consume this infusion in a row 70 cl a day before meals. You can divide the amounts evenly before meals. Avoid consuming the infusion just before falling asleep, as the infusion has a tonic effect.
Tincture of folk medicine:
To obtain a rich and health-supporting tincture freeze dried chaga or leftover from boiling (after exhaustion). After a few days of freezing (where the frost breaks the tissue of the mushroom completely) pour on at least 70 degrees alcohol. For best results, take 2-4 months to mature.
In addition, the best results are obtained by mixing two different extracts – chaga extract and alcoholic tincture in a ratio of 5 parts / l.
RISKS ASSOCIATED WITH THE CHAGA
Chaga has blood thinning properties. People who use Warfarin or other blood thinners should not use chaga products.
Chaga has anti-diabetic properties (it can lower blood sugar). Diabetics taking hypoglycaemic drugs should also avoid chaga.
Chaga contains large amounts of oxalates (as well as black tea by the way) and, like all foods high in oxalate, it should be consumed in moderation to prevent kidney stones.