Treatment of Gastrointestinal Inflammation Using Chaga

Chaga mushroom:

In case of tendency to diarrhea, it is recommended to take chaga infusion at 30 g half an hour after meals three times a day.

For persistent constipation, the infusion should be taken half an hour before meals; it is also important to include fiber-rich foods in the diet. Beets can be used in a salad, undercooked, slightly crunchy, and with the addition of a clove of garlic per cup of salad and vegetable oil. Alternatively, carrots can be used, which should be grated and kept for a while in a water bath.

Preparation of infusion: the mushroom should be thoroughly rinsed in cold water (some herbalists use soap for thorough cleaning). Then it is soaked in cold boiled water. Mature chaga sinks in water. The infusion should last for 5-8 hours, until completely softened.

After that, the mushroom is crushed using an axe, chopper, or grated. The water in which the mushroom was infused is used to prepare the infusion.

Then one part of the crushed chaga is poured with five parts of the remaining soaking water and heated to 50°C. It should be infused for 48 hours. After infusion, drain the water and squeeze the sediment through 4 layers of cheesecloth.

When treating with chaga, it is recommended to adhere to a milk-vegetable diet, including cereals, bran, as well as plenty of carrots and beets. Fats, meat products, smoked foods, and especially canned foods should be excluded.

During treatment with chaga, antibiotics and aspirin are contraindicated, as well as intravenous administration of glucose.