Chaga has one of the highest ORAC values (oxygen radical absorbance capacity) ever found. It is a powerful anti-oxidant that neutralizes free radicals in the body. It protects cells from damage & as a result is anti-aging. Chaga too, has immune modulating effects - boosting or calming the bodies immune response as needed. It’s also been shown to cool inflammation. Because if it’s affinity for the liver, Chaga has been shown to improve blood sugar. Chaga polysaccharides can improve glucose tolerance & insulin sensitivity and make it easier for the body to move sugar from the blood to the liver for storage.
There is evidence showing chaga’s ability to stimulate hair follicles & new hair growth. Pre-treating with Chaga also shows reduction in “skin thickening & wrinkle formation”. It also contains melanin, which may improve our own melanin levels. Chaga is proving itself to be highly beneficial for gut health by keeping opportunistic bacteria in check via its antimicrobial qualities. At the same time it’s melanin boosts beneficial gut bacteria, simultaneously reducing inflammation in the gut.
Chaga is an adaptogen that helps the body adapt to emotional & environmental stressors & maintain homeostasis… making it supportive for Anxiety and depression. Because of its impact on inflammation & support of liver detox pathways, there is evidence of pain reduction as well.
Tinctures are shelf stable & have a general shelf life of 5 years. Alcohol extracts the widest range of constituents, but Properly tincturing mushrooms requires a multi-step process. Mushrooms also need to be heated to be at full potency & combined carefully to preserve polysaccharide integrity. My tinctures always utilize REAL mushrooms and are extracted in an alcohol based blend for 6 weeks (along with a palm based O glycerine & raw local honey). They are then slowly simmered in water to release their polysaccharide goodness, then carefully combined to preserve all the medicinal properties. I studied this method under the guidance of seasoned herbalists.
