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The Reishi mushroom herb has been used for thousands of years to promote good health in the Far East.
David Law writes:
The Reishi Mushroom can increase the production of interleukin 1 and 2,
resulting in inhibition of tumor growth. Studies show that Reishi can have a number of other positive effects on the body such as analgesic, anti-inflammatory, antioxidant, anti-viral (through its
Interferon production), lowers blood pressure, acts as a cardiotonic (by lowering serum cholesterol), expectorant, anti-tissue, liver protecting and detoxifying, protection against ionizing radiation,
antibacterial, and anti-HIV activity (39).
We live in artificial environments where air is filtered, and food is processed. If we can keep our immune system functioning efficiently and
strengthen our daily programs with natural immunity building supplements such as mushrooms, we can minimize the frequency and severity of illness, and recover more quickly.
To further mystify your
brain into believing that the U.S. FDA has not yet graduated from kindergarten, Reishi mushrooms were used by the Chinese Chow Dynasty. This reveals that its healing properties were known by people
over three thousand years ago.
The compounds found in the Reishi mushrooms have been classified as Host Defense Potentiators (HDP). These enhance the abilities of our immune system to protect
itself. These disease-inhibiting compounds include Hemicellulose (AHCC), polysaccharides, polysaccharide-peptides, nucleosides, triterpeniods, complex starches, and other metabolites. In
combination they strengthen the immune system, aid in neuron transmission, metabolism, hormonal balance, and the transport of nutrients and oxygen.
I strongly advocate the consumption of the natural,
unadulterated and non-processed, authentic Reishi mushrooms. Purchase them in bulk, along with a seriously sharp knife for these little guys are very tough. In order to cut one into little
pieces, you first must work yourself into a murderous frenzy. Make believe you're an ex-football player and commence to slay the little fungi.
I suggest only one medium size one in two quarts of
water to begin. They must be simmered in a GLASS container for six hours. Then, dilute by fifty percent and drink one-half cup twice daily, between meals. Be careful of this
mushroom. It can "amp" you easily. If you feel your liver swelling, drink less. It took me a while to get up to two cups a day.
I made a wonderful tea from the Reishi mushroom in a glass container.
You can soak the mushroom slices over night in water, then simmer for 10 minutes, strain and enjoy. Or bring water to a boil
and simmer for 2-3 hours.
These Reishi are sliced very thin and do not require the preparation I described in the chapter above.
I drink 2 cups a day.
You may also use the Reishi mushroom extract in capsule form.
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