According to The Chinese Herbal Materia Medica (本草綱目), lingzhi may be classified into six categories according to their shapes and colors, each of which is believed to nourish a different part of the body.
Lingzhi is traditionally prepared by simmering in water. Thinly sliced or pulverized lingzhi (either fresh or dried) 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, with the more active red lingzhi more bitter than the black. 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). The more active red forms of lingzhi are far too bitter to be consumed in a soup, as long cooked shiitake mushrooms might be.
BENEFITS
immunomodulatory activities
immunotherapeutic activities
anti-allergenic
anti-hypotensive
protective of the liver
inhibit platelet aggregation
lower blood pressure, cholesterol and blood sugar
blood pressure stabilizer
bronchitis prevention
in cardiovascular treatment
chemotherapy support
HIV support
It has been shown in some studies that long term use of lingzhi (usually four months or so) can result in some mild side effects, including dryness of the nasal passages, mouth and throat, as well as stomach upset and nosebleed[citation needed]. However, these effects were avoided by discontinuing use of the mushroom for one month after taking it for four months, and taking it again for four months, and so on.
Source : Wikipedia
