Chaga 50% / 20% beta-glucans – Inonotus obliquus

Chaga: the remarkable birch fungus Chaga (Inonotus obliquus) grows mainly on birch trees in cold and temperate forest regions. The exterior of the growth is black, hard and deeply fissured, while its interior ranges from rust-brown to orange-brown. This distinctive growth is a sterile fungal mass connected to the birch wood; it differs from the usual spore-producing fruiting body of many other mushrooms. Chaga in the Northern European and Siberian tradition Chaga has a long history as a material for dark infusions, particularly in Siberia and Russia. Traditionally dried Chaga is steeped in water. An infusion of ground material is not the same as a concentrated capsule extract: the preparation, extraction and amounts of constituents differ. From Chaga material to capsule extract For our Chaga extract we use Chaga material formed on birch trees. We process it into a concentrated extract and fill plant-based pullulan capsules. We add no grain or mycelium fillers. The capsule shell is made of pullulan; neither gelatine nor HPMC is used for the shell. Two separate quality parameters Our Chaga extract is standardised to at least 50% total polysaccharides and at least 20% beta-glucans. Beta-glucans are a specific subgroup of polysaccharides. We therefore report both percentages separately rather than treating them as interchangeable. Each capsule contains 300–350 mg extract; 60 capsules provide approximately 18–21 g Chaga extract in total. Standardisation sets measurable composition requirements. Natural constituents of Chaga In addition to polysaccharides, Chaga contains other compounds, including pigment-rich fractions, phenolic substances, sterols and triterpenoids. Studied Chaga compounds include inotodiol and betulin-related substances. The final composition depends on the source material and extraction method. Water and ethanol do not extract exactly the same chemical fractions. Quality, composition and storage Our quality checks focus on correct species identity, origin, purity and composition of the raw material. Potential contaminants, heavy metals and oxalates are also important considerations for Chaga products. Store tightly closed in a dry, dark place at 10–25 °C, protected from moisture and out of reach of young children. Using Chaga capsules The general directions for this extract are 2–3 capsules daily with water on an empty stomach, preferably around 30 minutes before or 90 minutes after food. Follow the recommended daily amount on the current label. Chaga naturally contains oxalates and is not suitable for everyone; also read the precautions.