Who should use cordyceps, and who should not
Who it suits, who should check with a doctor first, and who should avoid it — following the product label exactly.
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Cordyceps is a valuable material, and using it badly means paying for something you never really get. These are the basics our advisers go through with customers.
Do not pour water at a rolling boil straight onto the mushroom. Prolonged high heat costs you the very compounds you paid for. Around 70–80°C is the sweet spot: hot enough to extract and soften the strands, not hot enough to cook them. In practice: boil the kettle, wait three to five minutes, then pour.
One 1g sachet in 300–500 ml of water at 70–80°C, steeped for five to ten minutes. Refill once for a second infusion, then eat the strands — most of the value is still in them.
Chicken, pigeon or pork rib stews are the classic pairing. Add the cordyceps in the last five to ten minutes, not at the beginning.
Good for older family members and for people recovering after illness. Cook the porridge first, then stir the strands or powder in off the heat.
Dissolve in 50–60 ml of warm water, stir and drink immediately — do not leave it standing.
Follow the label of the specific product. For the NANGOLDCORD TS health supplement the label recommends 1–2 spoons (about 1.5–3g) per serving, one to five times a day. More is not better; consistency matters more than quantity.
This is a health supplement, not a medicine, and is not a substitute for medical treatment. Read the usage instructions carefully before use. If you have an existing condition or take prescribed medication, consult your doctor first.
Call +84 912 661 094 or leave your details and our pharmacist will suggest the right form and dosage for each family member.