by: John Gibb

The Reishi mushroom, used for thousands of years as a medicinal
herb, has many therapeutic and medicinal properties. Used mostly in
the far East of China and Japan, there are many uses for this
supplement. Some of the more important functions include boosting
your immune function, reducing your stress while helping to increase
relaxation, fighting fatigue in the body while boosting energy and
vitality levels, and helping to fight off chronic fatigue. It’s also
beneficial to those with asthma and bronchitis, due to the
anti-inflammatory properties of the Reishi mushroom. In addition, it
acts as an anti-coagulant, to help thin blood. Fighting allergies is
also one of the functions of the Reishi mushroom.

Many experts also look to the Reishi mushroom for helping to lower
cholesterol levels, lower blood pressure, and help increase the
beauty and vitality of skin. While the studies still need to be
conducted, some believe the Reishi mushroom to be an anti-cancer
agent, as well. The Reishi mushroom contains polysaccharides, a
substance that has fought cancerous tumors in mice. Polysaccharides
also help to enhance the immune system.

Triterpenes in the mushroom are what is believed to assist in
lowering blood pressure. The side effects experienced by eating the
Reishi mushroom are generally rare, but they can include dry mouth,
nausea, upset stomach, diarrhea, skin rashes, and nosebleeds in a
small amount of the population. If any of these symptoms arise in
you, you should reduce your dosage or discontinue your use of the
Reishi mushroom. Guidelines as far as dosage go as follows:

General health supplement: 500mg twice per day
Heart disease: 1500mg per day
Immune system enhancement: 500mg three times per day
Bronchitis: 1500mg per day while the condition persists

Reishi mushrooms can be found in supplements, capsules, powders,
teas, and coffees, providing numerous ways to get your dose.

About the author:
John Gibb manages http://www.nutritional-supplement-guides.com

An updated website and blog dedicated to quality nutrition.