Chaga Mushroom Tincture Organic 50ml

Triple extracted 1:4 Chaga tincture foraged, farmed and formulated in the UK – and is potentially ideal for building up a great immune system..

• UK Native & Sustainably Grown In The UK
• 100% UK Organic Certified Functional Mushroom Extract
• Triple Extracted, 1:4 Ratio Mushroom Supplement (Super Strength)
• Fully Transparent, Ethical & Short Supply Chain

The name Chaga originates from the Russian word for mushroom (czaga), where it has been traditionally revered as a folk medicine for centuries to treat a variety of ailments and disorders, boost physical stamina and “attain long life”. In the West, Chaga has gained exponential growth in popularity and is often hailed as the most nutrient-dense superfood in the world. As popularity rises, we have to be mindful about how we harvest this precious fungi, so every bottle of Bristol Fungarium Chaga mushroom supplement is obtained for us sustainably from Scotland before the sap starts rising in the birch trees from which it grows – and for every sale made, we donate at least £1 back to reforesting initiatives in the Scottish Highlands, as well as local re-wilding projects. Chaga is traditionally revered as a folk medicine in eastern Russia where it is boiled into a tea to treat cancers, infections, and GIT disorders. Chaga is thought to prevent the onset of degenerative diseases, used to boost physical stamina, and attain long life. Among the Ojibwe people of Northern Canada, Chaga is seen as a potent anti-tumour fungus. 100% Organic Certified The only UK-grown organic certified Chaga Mushroom Tincture. All our mushrooms are grown on an organic mushroom farm in the green county of Somerset UK, and are certified by the Soil Association. Our organic functional mushroom tinctures are triple extracted with distilled water and organic UK ethanol, on the very same farm the mushrooms are grown on. Grown in Somerset, UK Our Organic Chaga is wild-foraged in the Scottish Highlands, once per year. As much as possible we utilise native strains, not only to help us get closer once again to the medicine of this land – where so much of the knowledge has been lost – but most importantly to have as little effect as possible on local biodiversity and ultimately tread as lightly as possible on the earth. By prioritising native strains we are avoiding the spread of billions of spores that come from commercial mushroom strains that have been selected specifically for their ability to grow fast and fruit heavily, and will therefore easily out compete a lot of the native strains we have growing around the farm.