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Chaga
Chaga is one of the most amazing things being offered by Nature and is widely abundant in Alaska. This tinder fungus grows on Birch trees and looks like a big chunk of charcoal when you find it, but inside, the fruiting body is a rich orangish yellow color with such a beautiful pattern I marvel at it's intricacy whenever I am harvesting. What you see inside is an astoundingly dense compound of nutrients and medicinal actions, anti-oxidants and magical energy.
The chaga fungus has some of the highest amounts of anti-oxidants of any substance consumed by man. Siberian folk medicine and modern uses of a tea made from Chaga fungus include:
Properties and Ingredients of Chaga include:
Highest “Anti-Oxidant” Value
Chaga – 36,557
Goji Berries - 400
Acai Berries – 800
Blueberries - 24.5
(ORAC per 1g)
I find Chaga almost everytime I am foraging or exploring the woods, but I only harvest it as needed. It is readily available and there is never a need to harvest more than we can use, but it is something that can not be grown as a crop so it is a precious commodity. It provides a sustained energy that is unmatched by any conventional liquid motivator (ie coffee, tea ect). My chaga is sold by VOLUME, not weight...this is because different parts of the mushroom weigh differently depending on what part of the mushroom and how much moisture it is holding. So the 8 oz is one cup of chaga, not half a pound.
The chaga fungus has some of the highest amounts of anti-oxidants of any substance consumed by man. Siberian folk medicine and modern uses of a tea made from Chaga fungus include:
- boosting the immune system
- treating stomach diseases
- Intestinal worms
- Liver and heart ailments
- Cancers including those of the breast, liver, uterine, and gastric
- Hypertension
- Diabetes
- anti-tumor activity
- The active compound inotodiol which works against influenza A and B viruses and cancer cells.
- Activity against HIV-1
- As an anti-inflammatory
- Anti-allergic
- Anti-mutagenic
- Anti-bacterial
- Anti-microbial
- Anti-Cancer
- Anti-oxidant
- Anti-viral
- Anti-genotoxicity
- Anti-mutagenic
- Hepato-protective
Properties and Ingredients of Chaga include:
- Polysaccharides that enhance the immune system; treat cancer, live, HIV virus and other bacterial and viral infections.
- Betulinic acid to counter viral infections and tumors
- Triterpenes to lower cholesterol, improve circulation, detoxify the liver, treat hepatitis, bronchitis, asthma, and coughs.
- Germanium (a free-radical scavenger) to cleanse the blood, normalize blood pressure, and prevent tumors.
- Other nucleosides, phytonutrients, minerals, and amino acids including saponin, magnesium, chromium, iron, kalium, beta-glucan, inotodiol, isoprenoid, and others.
Highest “Anti-Oxidant” Value
Chaga – 36,557
Goji Berries - 400
Acai Berries – 800
Blueberries - 24.5
(ORAC per 1g)
I find Chaga almost everytime I am foraging or exploring the woods, but I only harvest it as needed. It is readily available and there is never a need to harvest more than we can use, but it is something that can not be grown as a crop so it is a precious commodity. It provides a sustained energy that is unmatched by any conventional liquid motivator (ie coffee, tea ect). My chaga is sold by VOLUME, not weight...this is because different parts of the mushroom weigh differently depending on what part of the mushroom and how much moisture it is holding. So the 8 oz is one cup of chaga, not half a pound.
Order 8 oz (by volume)$30
order 32 oz (by volume) $100
Trade coffee for Chaga and let the magic begin!
It is very easy to make a tea out of chaga...steep the ground chaga or chunks in a dehydrator overnight at 115 degrees...if you don't have a dehydrator get your spring water very hot but not boiling (you should still be able to hold your finger in it) and pour it over the chaga...allow to soak for 48 hours. Some people boil it to get more elements out of the chaga but I think that destroys good stuff at the same time. Use your own intuition.
In order to get to get the betulinic acid out of it, a tincture should be made. Here is a recipe I found online: A tincture of chaga can be made using alcohol and water. That makes 80 or 100 proof vodka a good choice for making the tincture. Fill up a container such as a bottle or jar at least 1/2 with chaga powder then fill it to the top with the vodka and allow it to sit for a few days or up to 2 weeks. Strain off the liquid and run it through an unbleached coffee filter then squeeze the filter when it has stopped dripping. That yields a "single extraction". You may take the leftover single extracted chaga mash (marc) and boil (decoct) in water. Reduce the liquid by half and add it to your first extraction making a stronger "double extraction" maintaining an alcohol concentration of at least 25%. Chris Hobbs' book Medicinal Mushrooms: An Exploration of Tradition, Healing, & Culture (Herbs and Health Series) covers this in detail.
Harvesting wild Chaga as I guide some foragers. If you are in Alaska I offer guided wood foraging. Contact me for details
