The Benefits of Chaga Explained over at Pure Feast


October 23, 2017



Chaga is a truly incredible medicinal botanical that contains some of the highest levels of antioxidants amongst any food source. Among providing many other fabulous health benefits, this nutrient-dense plant has been studied as an effective immune booster and inflammation reducer. Kylie McGregor, a Certified Nutritional Practitioner and Co-Founder over at, has shared with us a guest feature on chaga that helps to explain it’s incredible powers further.


By Kylie McGregor

While it has many powerful health benefits, chaga has gained popularity over the last few years for its potential anti-cancer and immune-boosting properties. But like most medicinal foods, even though you may have not heard about it until recently, people have actually been consuming it for centuries, particularly in Northern Europe and Russia, due to its high amount of antioxidants. When steeped in hot water, chaga takes on a very dark colour, sort of like dandelion root, but without the bitter taste. And like dandelion root, chaga can be a great coffee alternative, though I love it simply as a nutrient-packed tea, which I typically drink first thing in the morning.

What is chaga?

Despite being referred to as “The King of Medicinal Mushrooms”, chaga is in fact not technically a mushroom, but rather is a non-toxic fungus that grows on birch trees in cold climates like Russia, Northern Europe, Canada and the United States. It also looks and tastes nothing like a mushroom – the exterior resembles burnt tree bark or burnt charcoal, with the inside a yellowish brown colour, and the taste is a bit earthy with the slightest hint of vanilla (which I learned is because it has naturally occurring vanillin, which is found in the vanilla bean). Most people (including myself when I first heard about it) are turned right off when they hear the words”chaga mushroom”, but I can confidently say the taste is very subtle.

What are the benefits?

While much more research has yet to be done into the scientific benefits of chaga, more than 1600 studies over the past 40 years have looked into its antiviral, anti-fungal and anti-cancerous properties. These studies on animals and human cells have shown its potential to inhibit the progression of cancer, help boost the immune system and reduce inflammation. In fact, studies on mice have demonstrated its ability to reduce symptoms of ulcerative colitis, which is no surprise as chaga has long been used in Eastern culture to support gastrointestinal health. And as I mentioned, chaga is also one of the highest sources of antioxidants.

How to use it?

After being harvested, chaga is typically cut into smaller chunks and dried. It is then made available in pill and tincture form, however it’s most commonly consumed as a tea. Its medicinal effects will be the strongest if steeped on low heat for a longer amount of time, so can either be left in a pot of hot water on the stove, or even in a slow cooker for a few hours. Because this does require a little more time than your average tea, you can make big batches, keep it in the fridge and re-heat it throughout the week. While we always advise checking with your healthcare practitioner before incorporating new medicinal foods or herbs into your diet, chaga is considered to be a tonic herb, which means that it’s generally safe to consume in large amounts over a long period of time (which is actually the best way to consume it in order to reap the benefits).

Brands like Four Sigmatic and Sun Potion sell a powdered form of chaga which can be added to hot water, hot beverages (elixirs, lattes, etc.) or even smoothies. You can find both these brands on one of our favourite websites Pure Feast. SURO also sells chaga in small chunks which are easy to make into tea, and farmers markets are also a great option to find local chaga.

How to make chaga tea

  1. Break up the chaga into smaller chunks, roughly 1 inch in size (if not already purchased that way).
  2. ​Combine chaga with 1 litre of water in a pot and bring (almost) to a boil.
  3. Let the chaga simmer until the water turns a reddish brown colour (or at least an hour).
  4. Strain the tea into a mug and add maple syrup or honey to taste.​

*You can reuse the chaga chunks a couple times. Store in the fridge in a container without a lid.


Leave a comment

Comments will be approved before showing up.

Also in Eat Pure, Live Pure


November 13, 2018

Autoimmune disease - what is it and how can we treat it? Autoimmune disease is the condition where the body’s immune system starts attacking itself. Instead of attacking unwanted invaders like viruses or bacteria, the immune system starts attacking healthy cells and healthy tissues. You can treat it with an AIP Diet.

View full article →


November 07, 2018

Creating a good night’s rest will change you from feeling chronically tired and defeated to feeling rejuvenated, energized and productive. When you get the sleep you need, you will experience more energy, more positive steps towards better health, more better moods, less brain fog as well as less stress and anxiety.

View full article →


October 30, 2018

Here are three easy-to-make, healthy and delicious drink recipes that will provide you with energy and nourishment to help you power through your busy to-do lists.

View full article →