Best advice for consumption: grind it fine then powder it, add to warm water or coffee cooled to body temp, drink it all down.
You say, well woo, ain’t there nothin’ I can take?
I say woo, woo, to relieve your belly ache
You say ya, ain’t there nothin’ I can take?You put the lime in the coconut, you drink ’em bot’up
Put the lime in the coconut, you drink ’em bot’ up
Put the lime in the coconut, you drink ’em bot’ up
Put the lime in the coconut, you’re such a silly womanPut a lime in the coconut and drink ’em bot’ together
Put the lime in the coconut, then you’ll feel better
Put the lime in the coconut, drink ’em both down
Put the lime in your coconut, and call me in the morninghttps://www.youtube.com/watch?v=5LxC3M-Yngs
https://wildfoodism.com/2014/10/28/is-this-chaga-a-key-for-identifying-this-remarkable-fungus/
Standing under the protruding, irregularly-shaped black mass, it’s hard to imagine anyone would make a fuss about this fungus.
I mean, look at it. Certainly there are mushrooms that could seemingly outperform chaga in a beauty contest. There’s hardly a debate about that.
It’s not a prized edible fungus, either. Chaga is essentially a hardened mass of mycelia and much too tough to chew (though I have been known to nibble on the interior amadou from time to time).
So why is it that photographs of chaga (or growths that people want to look like chaga) inundate most mushroom identification forums with the accompanying million dollar question, “Is this chaga?” Why is it that every nutraceutical company seems to market a chaga-containing supplement?
And why is it that chaga is so near and dear to my heart, routinely forming the foundation of my personal medicinal protocol?
Simple, really. …
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