There is nothing quite like a hot cup of coffee in the morning! Your morning cup of coffee stimulates glucocortocoids and catecholamines- a compound of stress hormones- and increases blood pressure. It increases cortisol and epinepherine in the body- creating a similar physiological response to acute stress. This mobilizes stored glucose affecting our blood sugar levels. It bumps up our serotonin levels and receptors, creating a future dependence for these mood elevating effects. It also reduces our circulating B vitamins and iron absorption. Another interesting impact of caffeine is on the immune system- it may suppress antibody activity potentially complicating autoimmune conditions. For obvious reasons this is not always a good choice for diabetics, those with heart disease, adrenal fatigue, and chronic stress.
Chaga contains beta glucans which are naturally occuring polysaccharides. Beta glucans can activate T-cell immunity, helping to fight against cancer growth, and is an immunomodulator, which helps identify the difference between the body’s own cells and foreign cells. It also stimulates the growth of new immune cells, or stem cells. Chaga can be used to combat hypersensitivity of the immune system which may be helpful for autoimmune illnesses. In a study it was shown to reduce gut inflammation in lab rats. It slows the replication of viruses like HIV, herpes and epstein bare. It is also antifungal, antiparasitic and antibacterial. Additionally chaga is an adaptogen, so it can help the body adapt to chronic stress. It helps to improve energy and endurance. It can even help protect the body from sun damage!
To make an extract of chaga, add 4 oz of raw chaga chunks to one half gallon of water and slow cook for two hours. Then strain off the liquid and repeat the process. Combine both liquid decoctions and store in the fridge for up to two weeks.
Add 1 tsp of ghee or brown butter to 5 oz of chaga extract, blend with a stick blender and sip slowly!
https://www.ncbi.nlm.nih.gov/pubmed/10994193
https://link.springer.com/article/10.1007/s10068-012-0162-6
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