The Reishi mushroom, also known as Ganoderma lucidum and lingzhi, is sourced directly from the mountainous village communities of Nepal. These are harvested from the wild — never farmed for mass-market appeal — then dried at peak freshness to preserve their medicinal compounds and shelf-life before being shipped directly to us.
For many years this fungus has been a staple in Eastern medicine. It contains several molecules — including triterpenoids, polysaccharides and peptidoglycans — that may be responsible for its health effects. While the mushrooms can be eaten fresh, powdered forms and extracts are also common.
Dried Wild Himalayan Lingzhi
Lingzhi stimulates the immune system by promoting the activity of various immune cells such as macrophages and white blood cells including lymphocytes, neutrophils and basophils — for example encouraging B-lymphocytes to release antibodies.
Research suggests lingzhi may slow the proliferation of certain cancer cells. A study published in the International Journal of Molecular Medicine (2011) found it suppressed the growth of ovarian cancer cells in the lab, leading researchers to suggest potential as part of therapy.
Some research indicates lingzhi may help protect the pancreatic cells responsible for insulin production. A study published in Life Sciences (2003) found it helped shield pancreatic islets from free-radical damage.
Lingzhi has been associated with suppressing the clumping of platelets and lowering cholesterol, which in turn may help reduce blood pressure.
These are just a few of its many reported benefits. Here is a Healthline article on its studied benefits: healthline.com/nutrition/reishi-mushroom-benefits.
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