Oxalic Acid in Chaga: Safety, Science, and Our 22-Year Know-How
Chaga (Inonotus obliquus) is prized for its antioxidant profile, melanin-rich chromogenic complex, and immune-supporting polysaccharides. A frequent question we receive is whether Chaga contains oxalic acid (oxalates) and if daily use is safe. This page provides clear answers, exact lab numbers, and explains why our freeze-dried Siberian Chaga extract remains a low-oxalate, dependable choice.
What are Oxalates?
Oxalic acid—commonly called oxalates—occurs naturally in many foods: spinach, beet greens, cocoa, nuts, and tea. For most healthy people, dietary oxalates are harmless in normal amounts. Individuals with a history of oxalate kidney stones are typically advised by physicians to limit overall oxalate intake from all sources.
Our Laboratory Results (Per Batch, Certified)
- Oxalic acid content: 0.62% (≈ 6,200 mg per kg of dry extract)
- Internal specification limit: ≤ 7,000 mg/kg (strict in-house standard)
What this means per serving:
- ¼ tsp (≈ 0.5 g) → ≈ 3 mg oxalic acid
- ½ tsp (≈ 1 g) → ≈ 6 mg oxalic acid
At the recommended 2–3 servings daily, total intake is approx. 6–18 mg/day—just a small fraction of a typical diet that naturally provides 50–200 mg/day of oxalates (often higher with spinach, rhubarb, or chocolate).
22 Years of Expertise: Diminishing & Neutralizing Oxalates is Our Know-How
From the very beginning—over 22 years ago—our specialists identified oxalates as a key safety parameter for premium Chaga. We designed and refined a proprietary hot-water extraction followed by gentle freeze-drying with a simple goal: diminish and neutralize oxalates in the final extract while preserving Chaga’s natural antioxidants and polysaccharides. This process is our in-house know-how and a cornerstone of our quality philosophy.
Not All Chaga Is Equal
Some low-cost or artificially produced Chaga powders on the market (often grown on non-birch substrates or made as quick imports) do not control oxalate content and may contain elevated, inconsistent levels. Our approach prioritizes batch-to-batch lab verification, strict internal limits, and a process tailored to achieve consistently low oxalate values.
Why Freeze-Dried, Water-Extracted Chaga?
- Water extraction (no alcohol): aligned with traditional and clinical practice; preserves melanin and polysaccharides without alcohol (important for liver-friendly positioning).
- Freeze-drying: locks in heat-sensitive compounds and maintains a stable, clean profile with precisely measured oxalate levels.
- Lab-verified every batch: independent certification provides confidence and transparency.
Quick Reference
| Item | Value |
|---|---|
| Oxalic acid (our lab result) | 0.62% (≈ 6,200 mg/kg) |
| Internal limit (spec) | ≤ 7,000 mg/kg |
| ¼ tsp (≈ 0.5 g) | ≈ 3 mg oxalates |
| ½ tsp (≈ 1 g) | ≈ 6 mg oxalates |
| Typical daily diet | 50–200 mg/day (often more with spinach, cocoa, etc.) |
Usage & Safety Guidance
Enjoy ¼–½ teaspoon of our freeze-dried extract, 2–3 times daily, as tea or mixed in water. At these amounts, oxalate intake from our product is minimal. Individuals with a history of oxalate kidney stones should review total oxalate intake with their clinician.
Documentation & Transparency
We provide a Certificate of Analysis (COA) with every shipment.