Chaga Fungus

The Chaga mushroom has been rapidly gaining popularity in the west for its broad range of health benefits.

It has been used for hundreds of years in Siberia and Asia. They cut or grind dried Chaga and steep it in hot water, releasing its bioactive compounds into a mild tea.

It can also be mixed into other kinds of beverages, as well as soups and stews.

Chaga grows on hardwood trees, primarily birch, in the cold boreal forests of northern Europe, Russia, Asia, Canada, and the northeastern United States.

It usually grows as a conical or oblong black protrusion from the bark and is harvested in the late fall or winter.

Chaga promotes good health in many ways, and a lot of that stems from how it boosts and regulates the immune system.

Chaga contains compounds that increase the body's production of antibodies that fight pathogens and directly interferes with bacteria's ability to communicate and organize.

Chaga also stimulates the natural processes that monitor and destroy abnormal cells. Among the bacteria Chaga helps fight are the strains responsible for the majority of ulcers.

Chaga is an antioxidant all-star. These molecules protect cells all over the body from free radicals that cause anything from age spots to cancer. Antioxidants intercept free radicals, giving them a target besides a cell's DNA.

Chaga's antioxidants also lower bad LDL cholesterol levels in the blood, which in turn reduces blood pressure and helps stave off cardiovascular disease.

Just as importantly, Chaga helps regulate the immune system's behavior. An overactive immune system response, causing inflammation, is behind so many chronic issues: rheumatoid arthritis, Crohn's Disease, allergies, psoriasis, and dozens more. Several ingredients of Chaga act as anti-inflammatory agents, including betulinic acid, ergosterol peroxide, and inotodial.