Organic Wild Lingzhi Reishi Mushroom Slices Ganoderma Lucidum Herbs Ling Zhi Tea
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Dried Wild Lingzhi Reishi Mushroom Slices * Ganoderma Lucidum Herbs Lingzhi Tea
Origin: Changpai Mountain, Jilin Provice, China.
Grade: High Grade.
Type: Loose Herbs.
Production Date: This year Harvest season
Lingzhi is the name for one form of the mushroom Ganoderma lucidum, and its close relative Ganoderma tsugae. Ganoderma lucidum enjoys special veneration in Asia, where it has been used as a medicinal mushroom in China for more than 4,000 years, making it one of the oldest mushrooms known to have been used in medicine. Lingzhi is a polypore mushroom that is soft (when fresh), corky, and flat, with a conspicuous red-varnished, kidney-shaped cap and, depending on specimen age, white to dull brown pores underneath.
The word lingzhi, in Chinese, means “herb of spiritual potency” and has also been described as “mushroom of immortality”. Because of its presumed health benefits and apparent absence of side-effects, it has attained a reputation in the East as the ultimate herbal substance.
Additional studies indicate that ganoderic acid has some protective effects against liver injury by viruses and other toxic agents in mice, suggesting a potential benefit of this compound in the treatment of liver diseases in humans, and Ganderma-produced sterols inhibit lanosterol 14α-demethylase activity in the biosynthesis of cholesterol . anderma compounds inhibit 5-alpha reductase activity in the biosynthesis of dihydrotestosterone.
Besides effects on mammalian physiology, Ganoderma is reported to have anti-bacterial and anti-viral activities. Ganoderma is reported to exhibit direct anti-viral with the following viruses; HSV-1, HSV-2, influenza virus, vesicular stomatitis. Ganoderma mushrooms are reported to exhibit direct anti-microbial properties with the following organisms; aspergillus niger, bacillus cereus, candida albicans, and escherichia coli.
Due to its bitter taste, Lingzhi is traditionally prepared as a hot water extract. Thinly sliced lingzhi is added to a pot of boiling water, the water is then brought to a simmer, and the pot is covered; the lingzhi is then simmered for two hours. The resulting liquid should be fairly bitter in taste. The process may be repeated. Alternatively, it can be used as an ingredient in a formula decoction or used to make an extract (in liquid, capsule, or powder form).