Chaga

Description

Sometimes called "Shkitagen" in Anishinaabemowin, but more commonly known by it's anglicized Russian name, "Chaga" (which is derived from Komi-Permyak, the language of the Indigenous peoples in the Kama River Basin, west of the Ural Mountains), Inonotus obliquus is a somewhat rare and special medicinal that has been used for thousands of years by traditional peoples in the northern regions of Turtle Island, Europe and parts of Asia – and is strongly believed to be one of the leading causes of robust health and longevity.

Brew Chaga with hot water to make a nice tea (add a little honey or a drop of maple syrup). After brewing, you can even drink it cold. The large chunks will make an entire day of beverage (one or two chunks in a pot – they can be re-used). The rough grind style can be used in a tea-ball or teabag (or simply strained). The trick – is to keep adding water & drinking the liquid until all the colour has gone!

If using the tincture, add one or two drops twice a day to your favourite beverage or in your food (not recommended in milk products).

Chaga is a "conk" growth on some Birch trees that pulls it's nutrients from the living plant and converts them into a form easily digested by humans. Much scientific research has gone into the healing effects of Chaga and it's content of large amounts of betulinic acid which contains the full spectrum of immune-stimulating phytochemicals. It has also been shown to be one of the few natural remedies with virtually no known side effects! In these scientific studies, Chaga was found to have more than four times the antioxidant strength of the most powerful oils, thirty times the healing enzymes of other "super food" mushrooms, twice the antioxidants of blueberries and 50% more than Acai – the highest antioxidant concentration of any known natural food!

Our supply is sustainably hand harvested in Canada.