Frequently asked questions about Chaga

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You can easily complain about your order within 14 days and get your money back from us. Simply send the return parcel back to the sender and inform us of your decision. The order amount will be refunded to you, provided the goods are unopened.

We dispatch our goods with the shipping service providers GLS, DHL, DPD or the post office.  The shipping costs are calculated at the checkout. Once you have completed the order, you will receive a dispatch confirmation shortly afterwards.

Do you have any further questions about shipping? Don't hesitate to contact our customer service. We usually reply within a few hours.

Is the dispatch insured? Of course. Nothing can happen to your parcel on the way to you.

What happens if the parcel is damaged or "disappears" during the dispatch period? Even if the probability is very low, it can happen that the parcel is damaged or lost on the way to you. Don't worry: in this case, you can leave a short email to our customer service team and we will send you a new parcel immediately without you having to pay anything. Your satisfaction is very important to us!

Chaga should be stored in a cool and dry place. Ideally in a place protected from light. This way it will keep for a particularly long time.

Chaga products should be well sealed after opening or used up quickly. Don't forget: the biggest enemy of food and food supplements is oxidation. And we don't want that.

Please always store Chaga in a cool and dry place!

Make sure that your chaga stays dry. Never use a damp spoon or your fingers to remove it. If moisture gets into the packaging and it is resealed, mould can develop.

Be aware of the blood-thinning effect of chaga if you are already taking blood-thinning medication. Always discuss possible dose changes with your doctor and do not decide on your own!

Chaga contains oxalic acid. We therefore recommend that you do not consume chaga products if you suffer from kidney stones or kidney weakness. In this case, consultation with your family doctor is necessary!

The chaga granules should not be eaten. You can brew it several times with boiling water or pour hot water over it in a stamp press. We recommend throwing the brewed extract into the organic waste or compost. The dry extract, on the other hand, can be completely dissolved and can therefore be consumed in its entirety.

We have every batch randomly tested by Agrolab in Germany. So you can enjoy your Chaga tea without worrying about impurities or harmful substances.

• Antioxidants, polysaccharides (beta-glucans), polyphenols, sterols (lanosterols/ergosterols), inotodiols, triterpenes, melanin, betulin, betulinic acid, lupeol
• Trace elements (antimony, barium, bismuth, boron, chromium, copper, germanium, manganese, selenium, zinc)
• Main elements (calcium, caesium, iron, magnesium, phosphorus, potassium, rubidium, silicon, sulphur)
• Vitamins (B2, D2)
• Balanced ratio of dietary fibre
• Amino acid complexes (7 of 8 essential amino acids, except isoleucine)

Chaga contains a small amount of Xylitol. Xylitol is similar in sweetness to sugar, with one major difference: it has only half as many calories. Xylitol (also known as birch sugar) is also said to be better for the teeth as it inhibits tooth decay. Xylitol prevents this metabolisation to acid from working. It therefore inhibits acid production. Xylitol is also said to ensure that the bacteria that cause tooth decay die off. Finally, birch sugar accelerates the mineralisation of tooth enamel.

It has also been found that xylitol forms complexes with calcium in the intestine and thus facilitates the absorption of calcium into the body, which could indicate that the sweet substance may also help to prevent Bone fragility (osteoporosis) could be helpful. Tests have shown an increase in bone density following the administration of xylitol.

Source: Mattila, P. T. / Svanberg, M. J.et al.(2002): Improved bone biomechanical properties in xylitol-fed aged rats. In: Metabolism: clinical and experimental. Vol. 51. No. 1/January. S. 92-96

Here you can find more recognised studies on dental health:

Source: Mäkinen, Kauko K. (2010): Sugar Alcohols, Caries Incidence, and Remineralisation of Caries Lesions: A Literature Review. Finland: University of Turku. In: International Journals of Dentistry. 2010 edition, Hidawi Publishing Corporation Online. http://www.hindawi.com/journals/ijd/2010/981072/

Source: Gintner/Szöke/ Patthy et al.(2004): Effect of xylitol pastilles on dental plaque and Streptococcus mutans. In: Oral Prophylaxis & Paediatric Dentistry. Volume 26, (2004), pp. 93-95.

Source: Scientific Opinion on the substantiation of health claims related to the sugar replacers xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, D-tagatose, isomaltulose, sucralose and polydextrose and maintenance of tooth mineralisation by decreasing tooth demineralisation and reduction of post-prandial glycaemic responses pursuant to Article 13(1) of Regulation (EC) No 1924/2006. In: EFSA Journal 2011;9(4):2076 [25 pp].
http://www.efsa.europa.eu/en/efsajournal/pub/2076

Source: K. Kauko ( 2003): The use of xylitol in caries prophylaxis. ed. by IHCF. Foundation for the Promotion of Health. Heidelberg : pdv Praxis-Dienste und Verl. http://mehr-gesundheit-fuer-weniger-geld.de/downloads/xylitol-in-der-kariesprophylaxe.pdf

Source: Bruhn, Ulrich, Deutsches Ärzteblatt (2006): Basis of caries prophylaxis in children: Caries prevention with xylitol. https://www.aerzteblatt.de/archiv/52159/Grundlagen-der-Kariesprophylaxe-bei-Kindern-Kariespraevention-durch-Xylit (last

Source: Pharmazeutische Zeitung (2007): Sugar substitute against caries. https://www.pharmazeutische-zeitung.de/ausgabe-382007/zuckeraustauschstoff-gegen-karies/

Further references on dental health

• Peters, Kristina (2008): Xylitol - The sweet miracle. Sabine Hinz Verlag. https://www.schwaben-skike.de/files/xylit_das_suesse_wunder-besser_leben.pdf
• Isokangas P./ Söderling E./ et al. (2000): Occurrence of dental decay in children after maternal consumption of xylitol chewing gum, a follow-up from 0 to 5 years of age. In: Journal of dental research. Vol. 79/11. pp. 1885-1889 http://jdr.sagepub.com/content/79/11/1885.full.pdf

Further references on the topic of blood glucose levels

• Livesey, G. (2003): Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews. Issue 16. p.: 163-191. http://www.inlogic.co.uk/PDFs/LCD%20Tolerance%20.pdf
• Mattila, P.T.(1999): Dietary xylitol in the prevention of experimental osteoporosis: Beneficial effects on bone resorption, structure and biomechanics. Dissertation. Institute of Dentistry. University of Oulu. http://jultika.oulu.fi/files/isbn951425158X.pdf

Our Chaga is:

• 100% certified organic from wild harvest
• 100% purity guarantee
• Tested by Agrolab DE and WoodKPlus at the TU Vienna
• Vegan and produced without animal suffering
• gluten free
• lactose free
• GMO-free
• Pollutant-free
• sugar free

To date, there have been no widespread reports of allergic reactions to chaga mushrooms. Chaga is often considered to be well tolerated and there are no known specific allergies commonly associated with the consumption of chaga. Nevertheless, it is important to emphasise that individual reactions to natural products can vary, and what is safe for the majority may have a different effect on some people.

People who are prone to allergic reactions to mushrooms or other specific ingredients should be particularly careful when consuming chaga for the first time and seek medical help immediately if there are signs of an allergic reaction. As with any new food or supplement, it is advisable to start small and observe the body's reaction. If you have concerns about a possible allergy, it is always a good idea to discuss this with a healthcare provider beforehand.

Our Chaga comes from laboratory-tested Finnish wild harvest. It needs about 15 years before it can be described as ripe. Chaga requires temperatures of up to - 50° degrees CelsiusThe Finnish chaga is the perfect protection against the icy cold, thanks to its outstanding composition of ingredients. For this reason, we have decided in favour of Finnish Chaga. It is recognised worldwide as a top-class supplier of nutrients. Higher ORAC values* are rarely achieved.

*The ORAC–Value of a plant-based food is a Parameter to indicate its antioxidant capacity, i.e. its capacity to render cell-damaging free radicals harmless. This measurement method was introduced in the USA in 2005 and stands for Oxygen Radical Absorption Capacity.

Recent studies have shown that excessive consumption of Chaga products can lead to acute oxalate nephropathy. Therefore, people with kidney weakness should only take chaga after consulting their doctor.

It is also important to note that in the study mentioned, the patient took Chaga in powder form. This does not correspond to our preparation recommendations. Chaga should never be eaten raw in powder form!

 

Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913114/

 

Chaga contains neither caffeine nor teein and can be used as a good substitute for coffee or tea. The energising effect is mainly due to antioxidants.

Recognising real chaga can be difficult at first glance, especially if you're not familiar with its unusual appearance. Here are some tips on how to recognise real Chaga:

1. Place of growthChaga grows mainly on birch trees and prefers colder climates. It is rarely found on other tree species.
2. External appearanceThe chaga mushroom has a hard, crusty exterior that looks almost like burnt wood. The surface is black and very irregular, almost like a piece of charred bark.
3. Inner colourWhen you break open a piece of chaga, the inside should have a rusty brown to orange colour. It is softer than the outer layer and often has a layered structure.
4. Shape and sizeChaga usually forms tuber-like growths that grow out of the trunk of birch trees. These can become quite large, sometimes even as big as a football.
5. No visible fungal spore networkIn contrast to many other mushrooms, Chaga has no visible network of fungal threads (mycelium) that emanates from the growth form.
6. SteadfastnessChaga is firmly attached to the tree and cannot be easily removed. A loose or easily removable "mushroom" is probably not real Chaga.

It is also advisable to take care when collecting chaga, as overharvesting can damage the tree and the ecosystem. If you're not sure, just leave the search to the professionals. Especially if you can prove that you are getting real Chaga for your money 😉.

The black crust that characterises Chaga mushrooms is actually an adaptation to its environment and plays an important role in its life cycle. This hard, charred outer layer is scientifically known as "sclerotium" and has several functions:

1. Protection from environmental influencesThe black crust protects the inner, nutrient-rich part of the chaga from extreme weather conditions such as severe cold and UV radiation. In the cold habitats where Chaga is typically found, this layer helps to protect the mushroom from freezing and retain moisture.
2. Barrier against intrudersThe hard outer layer also serves as a physical barrier against insects and other micro-organisms that could infect the nutrient-rich inner part.
3. Antioxidant propertiesThe black colour of the crust is partly due to the presence of melanin, a pigment also found in human skin. Melanin is known for its antioxidant properties, which help to minimise cell damage caused by free radicals. These antioxidant properties are also one reason why chaga is valued in traditional medicine.

In summary, the black crust of the chaga mushroom provides both protection and structural support, helping it to survive in the often harsh environments in which it grows.

Many studies have looked at the potential effects of chaga on stomach and intestinal health. Of particular interest are studies on conditions such as reflux, leaky gut syndrome, gastritis, ulcerative colitis and atopic dermatitis. These studies suggest that chaga may have anti-inflammatory and immunomodulatory properties that could be helpful in supporting gastrointestinal health and alleviating symptoms of these conditions. However, it is important to note that many of these studies are preliminary and require further research, particularly direct human clinical trials, to confirm these effects and understand how chaga can be used safely and effectively.

In the European Union, health claims on foods and food supplements are strictly regulated. The EU Health Claims Regulation does not allow manufacturers to make health claims that have not been confirmed by clinical studies in humans. Therefore, no health claims can be made about chaga without being backed up by solid scientific evidence that meets the EU's strict requirements.

Chaga is commonly used in traditional medicine to support the immune system, and some preliminary scientific studies suggest that it may have immunomodulatory properties. This means that chaga could potentially boost the immune system and help to increase resistance to infections such as flu.

However, it is important to emphasise that the scientific evidence for the direct effectiveness of Chaga in treating or preventing flu-like infections is limited. Most studies have been conducted in vitro or on animals, and there are not yet sufficient human clinical trials to confirm that Chaga can specifically prevent or treat flu-like infections.

Anyone considering using chaga to support flu-like infections should consider it as part of a holistic approach to health promotion. It is always advisable to discuss the use of chaga or other natural remedies with a qualified professional to ensure it is safe and appropriate for your specific health needs.

Chaga (Inonotus obliquus) is a mushroom that grows mainly on the trunks of birch trees in cold climates such as Northern Europe, Russia, Korea and parts of North America. It is known for its unusual, hard, charred exterior, which is black and cracked, while the inside of the mushroom is a rusty brown colour. Chaga is traditionally used as a tea and is known in the folk medicine of various cultures for its potential health benefits. The ingredients include antioxidants, minerals and vitamins. Scientific studies, particularly in vitro and animal-based research, have investigated various health-promoting properties of chaga, including immunomodulatory and anti-inflammatory effects.

Chaga, a mushroom known for its traditional use in folk medicine, is often associated with various health-promoting properties. Scientific studies, particularly those conducted in vitro (in a petri dish) or on animals, have revealed some interesting potential health benefits of this mushroom, including its antioxidant and anti-inflammatory properties.

However, it is important to emphasise that direct clinical studies on humans that could confirm these effects are still pending. Without such studies, it is not possible to make concrete statements about how Chaga can help prevent or cure disease. Therefore, any consideration of using Chaga to support health should be made in the knowledge that many of its traditional uses are not yet fully scientifically validated.

Interested individuals are advised to discuss the use of chaga with a qualified healthcare provider to ensure that it is safe and appropriate. This is especially important for people who are already taking medication or have certain health conditions, as chaga may interact with other substances.

Preparing chaga tea is a simple process that allows you to enjoy the potential benefits of this mushroom. Here are the basic steps for preparing chaga tea:

1. Heat waterBring water to the boil in a saucepan. The general recommendation is to use about one litre of water for about 10 grams of Chaga Gramulat.
2. Add ChagaAdd the chopped chaga to the boiling water. Reduce the heat slightly and leave the chaga to simmer for around 30 minutes to an hour. The longer you let the tea simmer, the more intense the flavour and colour will be. Our scientific work at the Vienna University of Technology (Wood K Plus) has shown that the ORAC value (oxidative reaction capacity) is around 40 million after one hour of simmering. This is a very high value in comparison!
3. Strain the teaAfter simmering, pour the tea through a fine sieve or coffee filter to remove all solids.
4. ServeThe finished Chaga tea can be served hot. It has a dark, reddish-brown colour and a mild earthy taste. If desired, you can add honey, lemon juice or other natural sweeteners to enhance the flavour.
5. StorageYou can store the leftover Chaga tea in the fridge and consume it within a few days. It can also be used as a base for other drinks or even soups.

Chaga tea is known for its nutty, slightly earthy flavour and can have a calming and warming effect, especially in the cooler months.

A Chaga dry extract is a concentrated form of the Chaga mushroom that is obtained by removing the water from the mushroom material. This is usually done by processes such as freeze-drying or spray-drying. The process concentrates the bioactive components of chaga, including antioxidants, polysaccharides and other phytochemicals that are responsible for the mushroom's potential health benefits.

Production of Chaga dry extract:

1. Extraction: Firstly, the chaga mushroom is collected and chopped into smaller pieces. These pieces are then soaked in water to extract the soluble components of the mushroom.
2. Concentration: The extract solution is then concentrated by evaporating the water. This can be done by heating or under vacuum to protect the sensitive ingredients from heat.
3. Drying: After concentration, the solution is dried, with methods such as freeze-drying being favoured in order to preserve the quality and activity of the bioactive compounds.

Benefits of Chaga dry extract:

• Potency: Dry extracts offer a higher concentration of active ingredients compared to raw or only dried forms, making them potentially more effective.
• Durability: Dry extracts have a longer shelf life and are more stable than fresh or dried mushrooms.
• Versatility: They can easily be added to various products such as capsules, powders or teas.
• Simple dosing: As they are more concentrated, it is easier to administer exact dosages.

Dry extracts are commonly used in the manufacture of dietary supplements as they provide an efficient and effective method of delivering the health-promoting properties of Chaga in a convenient form. As with all dietary supplements, the use of Chaga extracts should be discussed with a health professional to ensure safe and appropriate use.