Alaskan Chaga and Phellinus linteus mushrooms, whole, chunks or ground with free shipping. You can also pick them up locally in the Anchorage, Alaska area for $50/pound.
Handpicked by me personally, dried and properly stored until time of sale.
Both of these mushrooms are known to have great health benefits. Drink as a tea, or grind it up and put it in your favorite food recipes. Use it daily for best results.
Chaga Mushroom has been found to contain over 215 phytonutrients — plant chemicals which are non-nutritive with protective and disease-preventing properties. Phellinus mushrooms are similar in nutrients.
When a food is measured for antioxidant potential, it is measured on a scale known as Oxygen Radical Absorbance Capacity (ORAC).
Below are the ORAC (per 1g) levels for some foods high in antioxidants:
Chaga – 36,557
Acai Berry – 800
Goji Berry – 400
Alaska Blueberry – 76
Wild Blueberry (Lower 48) – 61
Cultivated Blueberry – 24.5
(USDA / Tufts University – Boston, MA/University of Alaska Fairbanks Cooperative Extension) Levels of antioxidants in foods harvested closer to the magnetic poles of earth are generally higher than in those collected closer to the equator.
While the Chaga Mushroom is obtained through much of the United States, Alaskan Chaga has higher potential levels of antioxidants compared to that which is found in the Lower 48.
Phytonutrients: The Siberian Chaga Mushroom has been found to contain over 215 phytonutrients – plant chemicals which are non-nutritive with protective and disease-preventing properties. The World Trade Organization has classified as a Medicinal Mushroom while it has also been approved by the U.S.F.D.A. as safe for “Food” Use/Supplement.
The prime phytonutrient found in Chaga is betulinic acid which has been shown to have anti-retroviral, anti-malarial, and anti-inflammatory properties as well as recently discovered anti-cancer properties. Other useful phytonutients present in Chaga include: 29 Beta Glucans, Saponins, SOD (superoxide dismutase), amino acids, Germanium, Triterpenes, organic minerals, polysaccharides and Triterpenes.
There are also many important vitamins and minerals contained within the Chaga mushroom.
Chaga Consumption: The Chaga mushroom is typically consumed in two different ways. Since its texture is hard and woody, it cannot be eaten like many other mushrooms found in the grocery store. Also, heat is needed to release the beneficial chemicals from the chitin that makes up the cellular walls of the mushroom. The first, most common method is to make a tea from the ground Chaga. In fact, Chaga tea has been consumed by Siberians and Russians since the 16th century!
For very potent tea, just put 3 heaping tbsps. (1/4 cup) of Chaga powder, a Chaga tea bag or 3-4 small chunks (1/2 cup of chunks) into a 2-liter pot of water and steep (I use a pot that holds around a gallon of water) for 3 to 4 hours. (DO NOT BOIL)
Then strain through a fine strainer or cheesecloth (not necessary if using tea bags or chunks). Drink hot or cold! This makes enough tea for a few days, drinking 4-6 cups a day. Chaga also makes a very good ice tea. After you make your tea do not throw away your Chaga chunks, put them in a bag and place them in the freezer for future use.
You can reuse your Chaga chunks 3-4 times until there’s no color being released from the Chaga. Many people are now using their Crock Pots to brew the tea.
Chaga is very mild in flavor, so you can add lemon & honey to flavor it or a sprig of mint. Mix Chaga tea half and half with beer or coffee for a refreshing drink!
Chaga, Fomes fomentarius and Phellinus linteus mushrooms are a detoxifying homeopathic remedy. It should not be consumed by people currently taking Penicillin or Glucose intravenously. The statements made on this page are not evaluated by the FDA and are for educational purposes only. Please do not use these statements to treat or diagnose any condition and be sure to consult your health care professional for treatment, diagnosis, and concerns before use.