Chaga mushroom (Inonotus obliquus) is a fungus; technically, a highly-concentrated black mass of mycelium, which grows parasitically predominantly on birch trees in cold habitats throughout the Northern Hemisphere. Chaga, which looks like burnt charcoal, is at its best taken from pure and unpolluted forest in the far north of Finland and used as natural as possible.
The most popular way to consume chaga is by drinking a delicious cup of chaga drink which was a common coffee substitute in post-war Finland. You can also use the beverage in cooking.
Chaga contains numerous B vitamins, flavonoids, phenols, minerals, and enzymes. It is also one of the world’s densest sources of pantothenic acid, which is needed by the adrenal glands as well as digestive organs. It contains riboflavin and niacin in significant amounts and is particularly high in copper, calcium, potassium, manganese, zinc, and iron. Chaga also contains other compounds: superoxide dismutase (SOD), a powerful antioxidant enzyme whose function is to halt oxidation, responsible for oxidizing and damaging the tissues, which results in aging, beta-D-glucans, phytosterols, betulin and betulinic acid, and antioxidants. To survive in harsh climates, chaga concentrates natural compounds for its protection, which makes it very powerful. To strengthen the tree, as well as heal, it produces potent phytochemicals, including sterols, phenols, and enzymes.
Chaga mushroom is very safe to use, if you are not allergic to mushrooms.
NB! Do not use antibiotics, penicillin or intravenous glucose (diabetes) together with chaga (as they act as antagonists).