Using your Chaga  
properly
When making Chaga tea never let
your water get hotter than 180
degrees f. The problem with boiling is
that, according to Cass Ingram, the
medicinal components of chaga
include not only polysaccharides but
proteins, sterols, SOD, and enzymes
including catalase, peroxidase,
RNAase, and DNAase, all of which are
damaged or destroyed by
temperatures above 180ºF.

I constantly see Internet experts
claiming you should boil your Chaga
water but the "real"
experts are trained knowledgeable
people and that is who I prefer to take
advice from.

In that case, it's important, not to boil
Chaga.
Instead, use ground Chaga
and either steep or simmer it in not
warm, not boiling, but hot water -- in a
crock pot, for instance. With the lid
off, mine keeps the temperature
steady at 160ºF.

Chaga is a tonic, a "nutraceutical"
food like garlic, so it has no strict
dosage. Most sources recommend 1
gram a day (about 1 powdered
teaspoon) for maintenance, 2-3 grams
per day for treating a condition. You
can surely drink a lot more than that.
Still, too much of anything is not good
for you. As with all mushrooms start
out with a lower dosage and build up
slowly.

Please remember to share your Chaga
success with others!
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