Ultra Medicinal Mushrooms: Sanghuang and Chaga
Sanghuang
Sanghuang is a medicinal mushroom widely used in Asian countries
While Reishi mushrooms have gained popularity for their immune boosting and cancer preventative properties, you may not have heard of Sanghuang, a mushroom of similar appearance to Reishi whose benefits are arguably even more potent.
Sanghuang is an orange mushroom that grows on mulberry trees. It has been used as medicine for centuries in Japan, Korea, and China. The name sanghuang is based on the Chinese word "sang," which refers to the tree genus, and "huang," which means yellow.
Some conditions sanghuang is typically taken for include: allergies, arthritis, diabetes, diarrhea, esophageal cancer, stomach flu, hemorrhage, liver scarring, liver cancer, stomach cancer, and stomachaches. According to an analysis by the research team of Dr. Chihara at the Center for Tokyo National Cancer Research in Japan in 1976, hot water extracts from Sanghwang mushroom have antitumor effect of up to 96.7%, the highest in fungal species (Chinese black mushrooms: 80.7%, Agaricus versicolor: 77.5%). Indeed, Sanghuang is considered one of the most effective anticancer drugs found in higher fungi and has been extensively studied as a medicinal fungus.
Chaga
(Known as Hua Jie Kong Jun or Bai Hua Rong)
Chaga has been a part of traditional folk medicine in Russia, Poland, China, and other Baltic countries for centuries.
Chaga is an adaptogenic mushroom that can help reduce fatigue, stimulate white blood cells, increase mental sharpness, reduce inflammation, reduce blood sugar, and help fight cancer.
From a TCM perspective, Chaga nourishes liver, kidneys and heart, transforms mucus, revives blood, calms the mind, and supports defensive qi.
Temperature: warm
Taste: sweet
Meridians: liver, spleen, heart (kidneys, stomach)
Immune Boosting Tea
To prepare a tea with these two ultra nourishing mushrooms, simply combine equal parts of both mushrooms in a pot, add double the volume of water as mushroom matter, and bring to a simmer. Turn the heat to as low as possible and cook for at least 30 minutes or longer for a stronger flavor and brew Remove the cooked mushrooms and place them in a jar and store in the refrigerator to make additional batches of tea in the future. Reuse the mushroom until it no longer makes tea (typically they can be reused 2-4 times). For a stronger brew, cut the water in half or simmer uncovered until the tea develops a dark color.
Disclaimer: All above articles are for reference only. If patients are interested, please consult a professional practitioner Traditional Chinese Medicine for a consultation.