Chronic Gastritis: Effective Recipes and Treatment Tips

Chaga Mushroom:

Before using chaga, it should be thoroughly rinsed under cold water; some folk healers even recommend using soap for this procedure.

After cleaning, the mushroom should be soaked in cold boiled water. Mature chaga typically sinks to the bottom. It is recommended to infuse the mushroom for 5-8 hours until it becomes soft. Then, chaga should be chopped with an axe or grated. The water in which the mushroom was infused can be used to prepare the infusion.

Next, one part of the chopped chaga is poured over five parts of squeezed water and heated to a temperature of 50°C. It should be infused for 48 hours. After this, the infusion is drained, and the sediment is squeezed out through four layers of cheesecloth.

This infusion is actively used to treat chronic gastritis, especially in those cases where surgical intervention is no longer possible. It is recommended for adults to consume at least three glasses of infusion per day, taking it in divided doses every two hours from 8:00 to 22:00.

The volume of three glasses (750 g) should be divided into 8 portions, which will be about 90 g each. It is best to take the infusion half an hour before meals 3-4 times a day; the remaining portions can be consumed regardless of meals.

In the presence of tumors in the pelvis, it is recommended to use enemas: 50-100 g at night.

During the treatment with chaga, it is important to adhere to a dairy-plant diet, including cereals, bran, as well as a large amount of carrots and beets. Exclude fatty and meat products, especially canned and smoked foods.

It is also worth remembering that during the treatment with chaga, antibiotics, aspirin, and intravenous glucose administration should not be used.

The course of treatment with chaga preparations lasts from 3 to 5 months with weekly breaks between courses.