Chaga – remember to be sustainable
If you’ve ever read any of my blogs you will know I have a real passion for medicinal mushrooms, especially British ones.
Just as we need to protect our medicinal plants from over harvesting, the same goes for our medicinal mushrooms. Chaga has become a ‘wonder treatment’ for just about everything and it’s being added to smoothies left right and centre. This is extremely wrong and irresponsible.
1. Chaga needs to be extracted in hot water for it to extract it’s medicinal properties, so unless your smoothie is heated to over boiling point for at least 15 minutes you aren’t getting any benefit from it.
2. Chaga is black and course mushroom when ground and powdered, so if your chaga isn’t either a dark brown to black and course, it’s highly likely it’s not chaga!
3. Chaga is rare (growing on birch trees usually in Scotland or further north), it takes skill to harvest it sustainably.
Here’s a picture of real chaga powder on the left (dark and course), and on the right is a sample of chaga powder from a well known high street health food shop. I will allow you to draw your own conclusions about that!
Chaga is becoming endangered and imported specimens from the USA, Canada and Eastern Europe are often contaminated. Chaga a fantastic restorative medicine and is a great treatment for things like chronic fatigue syndrome, fibromyalgia and people recovering from chemotherapy. That said, it should be harvested correctly and from a sustainable source.
There is growing research for the use of chaga which is only exacerbating the problems with supply. In laboratory studies recently, an extract of the medicinal mushroom Chaga (Inonotus obliquus) was found to protect liver cells.
If you have chaga powder in your kitchen or medicine cupboard, check the quality of it, it should be a black and course powder. If it’s not, it’s not chaga!
As of yet I have not found a sustainable source of chaga, but my hunt continues.