Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
The Power of Japanese Red Reishi: the Real Magic Mushroom Paperback – January 1, 2008
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Customers Who Viewed This Item Also Viewed
Top Customer Reviews
The book is very convincing, but it is little more than an infomercial. Incidentally, I searched the Internet for the recommended red reishi and learned that a package--a month's supply--is $93, with a minimum order of two packages. (At this point, I was in sticker shock and didn't even check on the S&H.) I feel cheated!
This is not only not objective but also plain wrong.
All Japanese Reishi products are hot water extracts only, and do therefore not contain the triterpenes, which require alcohol extraction. Triterpenes are actually what makes Reishi special, not the polysaccharides, which are also present in other mushrooms.
The prices for Japanese products are indeed very high, which is in line with the Japanese idea that quality can never be cheap. So, you will have a hard time finding low priced mushroom products in Japan. Because, if quality is expensive than expensive means quality, right ?
They also NEVER give a breakdown of the active ingredients on the supplement facts label, so it is difficult to make a comparison with other suppliers, unless you can do your own testing. Some actually did test the Japanese products, and found that there is nothing to justify the high price: the percentages of bio-actives are not particularly high and often even lower than in competing (mostly Chinese) products. They also found in some cases additives.