Ecosh Chaga & Black Garlic Food Supplement 90 capsules

Completely Nordic/Estonian in origin, chaga mushroom capsules with black garlic are a complex of antioxidant enzymes and one of the oldest, safest and most powerful herbal blends available. Chaga mushroom and black garlic combined act in a mutually supportive way and as a result the body is better able to absorb them. This product supports the immune system and boosts resistance by warding off pathogens. It is an extremely potent antioxidant.
This complex of antioxidant enzymes is one of the oldest, safest and most powerful herbal remedy blends. Chaga mushroom and black garlic combined act in a mutually supportive way and as a result the body is better able to absorb them. This product supports the immune system and boosts resistance by warding off pathogens. It is an extremely potent antioxidant.
Chaga mushroom (Latin name: Inonotus obliquus) is a fungus in the Hymenochaetaceae family. Chaga mushroom is a species of fungus that grows mainly on the bark of birch trees. Chaga’s irregularly formed sclerotium is also known by other names, such as black mass, clinker polypore, birch canker polypore, cinder conk and sterile conk trunk rot.
People have been using chaga mushrooms for thousands of years as a medicinal remedy. In the folklore of ancient peoples, chaga mushroom is even known as a cure for cancer. The effects of chaga began to be studied systematically a couple hundred years ago. Chaga mushroom has only been in the focus of research for the last few decades. In Estonia, the first research on chaga was carried out 155 years ago by Professor Johann Georg Noël Dragendorff at the University of Tartu.
This product is entirely of Estonian origin. The chaga mushroom contained in our product has been harvested from wild birch trees in local forests, and the garlic is also grown, fermented and dried in Estonia.
The black garlic used in this product is obtained from organically grown sources. No pesticides or artificial fertilizers have been used. The garlic is cooked for 3 weeks at a low temperature and high humidity. As the garlic cloves cook, they turn black, hence the name black garlic.
Research has shown that black garlic has up to 80 times higher levels of antioxidants than raw garlic. Thanks to the low cooking temperature, most of the beneficial properties of garlic are also preserved. Therefore, black garlic is a good alternative for those who find regular garlic unpalatable or undesirable for any reason.
Chaga & Black Garlic:
– Supports the immune system and increases resistance to pathogens
– Garlic boosts respiratory and cardiovascular health
– Supports liver function
– Helps to maintain the microbiological balance in your gut