Medicinal properties of the Red Belted Conk Polypore is better than Reishi according to some experts.It grows on the side of trees usually ones that are dying. Red Belted Conk, also known as Tiaga, as it is is a bracket fungus, native to the mountains of temperate North and South America. It is closely related to the Reishi of Japan. It is a mushroom first discovered by the Native American Indians. It is a hard, woody mushroom that grows on trees in higher elevations. Latin name is Fomitopsis pinicola. It is claimed to have the highest source of the polysaccharide 1,3D Betaglucan. This long chain carbohydrate cleaves to certain receptor sites on the surface of white blood cells known as macrophages and neutrophils. They, in turn, carry the beta-glucans to all points throughout the body via the lymph system and pass them off to other, unaffected white blood cells. The result is a bodywide cascade of immune enhancement that has a dramatic impact upon every organ, disease, and system of the body.
Making Mushroom Tea (Water Extraction): Red Belted Conk Polypore Tea should be decocted, or gently simmered in water. Place a tea strainer in a cup, pour boiling water into it, and let it steep to your desired strength. The tea can be reused several times. If you find the taste of the tea too bitter you can flavor it to your liking with citrus, cinnamon or whatever your imagination can think of.The possibilities are endless for the creative medicinal mushroom connoisseur. Mushroom teas should be kept refrigerated or even frozen for long term storage of large batches.
TYPICALLY 1 oz. OF DRIED MUSHROOMS WILL MAKE 1 GALLON OF MEDICINAL TEA. THE TRADITIONAL RATIO FOR MUSHROOM TEA PREPARATION IS 1 PART MUSHROOMS TO 5 PARTS WATER BY VOLUME (TWO 8 oz. GLASSES PER DAY ARE RECOMMENDED)