When I arrived at my friend’s farm this summer for a surprise visit I immediately asked how I could help out.
Little did I know that my hands would soon be covered in blisters from using a hand operated meat grinder to grind up a thick fungus that grows on the birch trees around her farm.
The chaga mushroom, she called it.
My friend showed me her clear skin that had previously been peppered with eczema and credited the chaga mushroom for it clearing up and, in general, for her overall increased health.
The chaga mushroom we were grinding was destined for the health food store in town.
And it’s selling quickly.
That’s because the chaga mushroom is packed full of nutrients. Sterols, flavonoids, polysaccharides, polyphenols, vitamins and minerals are just a few of the constituents found in chaga.
Immune function is enhanced by the beta glucans present in the mushroom which activates T-cell activity and the production of antibodies, not to mention it has a high concentration of betulinic acid which is toxic to cancer cells.
Research has shown chaga to be extremely effective in protecting cellular DNA from damaging free radicals and it also has anti-tumor and immune stimulating benefits
And it tastes great, too, if you ask me, especially mixed with the spicy flavor of chai tea.
- 2 tablespoons ground chaga mushroom
- Chai tea bag
Make a pot of chai tea. Once it has cooled pour tea into ice cube trays and freeze.
Add ground chaga mushroom to the now empty teapot and fill with hot water. Let steep for a few hours or even overnight.
Fill a nice tall glass with the cooled chaga tea and add the chai ice cubes before serving.
Love elephant and want to go steady?
Editor: Travis May
Photo: Wiki Commons