Spores
Mushroom reproduction initiates with the release of tiny spores from mature fruiting bodies. Similar to plant seeds, these spores settle on the ground or suitable substrates, where they germinate within a few days to weeks. From these spores emerge delicate mycelial threads known as hyphae, crucial for nutrient absorption and growth.

Mycelium
When compatible hyphae from different spore types encounter each other, they merge to form a functional mycelial network. Mushroom mycelia require a substrate for decomposition and nourishment, commonly dead organic matter in natural settings, while indoor cultivation often employs clean, organic substrates like oats or rice.

As mycelium expands, it secretes enzymes and bioactive substances to aid in nutrient absorption. Some of these compounds diffuse into the surrounding environment or growth medium, enriching it with beneficial properties. Consumption of mycelial biomass thus offers a holistic array of mycelium-derived compounds and substrates.

Fruiting Body
With growth and differentiation, mycelium produces primordia, precursor structures to fruiting bodies. These primordia evolve into mature fruiting bodies, with the hyphal knot transitioning to pinheads before maturation. Within a short span, a fruiting body matures, releasing a multitude of spores upon cap opening.

Although short-lived, fruiting bodies boast resilient cell walls to support their weight. Extracting nutrients like beta-glucans from these durable tissues often involves processing into extracts. However, such extracts may offer limited compounds compared to whole mushroom powders containing the entirety of the mushroom's life cycle components.

Many mushroom extracts undergo either a single or dual extraction process using water or alcohol to isolate particular chemical compounds. While this method captures specific compounds, it may lead to the loss of other nutrients typically present in the whole mushroom due to straining solids. If specific nutrients are desired, extraction can be a suitable method to access them.

On the other hand, mushroom powders undergo minimal processing. The entire mushroom, including mycelial biomass and the fruiting body, is dried and ground into powder. This preservation of the mushroom's original qualities ensures that more nutrients, such as prebiotic fiber, remain available. With less processing involved, mushroom powders offer a diverse array of bioactive compounds.

When contemplating a mushroom, the common image that comes to mind is its visible part—the stalk, cap, and gills collectively known as the fruiting body. Yet, beneath the surface lies a network of root-like structures known as the mycelium. Both the fruiting body and the mycelium harbor valuable bioactive compounds. In certain instances, such as with the lion’s mane mushroom, specific compounds are found solely in either the fruiting body or the mycelium, necessitating the consumption of both components to reap the complete benefits.

• The fruiting body's thicker, supportive walls are rich in prebiotic fiber, promoting gut health.‡
• Fruiting bodies harbor essential nutrients such as protein, fiber, vitamins, and minerals, their levels varying by species and growth conditions.‡
• Various mushroom species' fruiting bodies may host bioactive compounds like polysaccharides, indoles, polyphenols, and carotenoids, known for their antioxidant and anti-inflammatory properties.‡
• Fruiting bodies serve as a notable source of macrominerals such as potassium, calcium, phosphorus, and magnesium, alongside trace minerals like copper, iron, selenium, and zinc, with low sodium content.‡
• Some species' fruiting bodies contain unique active ingredients absent in their mycelia.
• Unlike mycelia, fruiting bodies lack the potent extracellular components.

• Mycelia feature thin, permeable cell walls facilitating the passage of enzymes and nutrient absorption, making them more digestible for humans.
• Playing a pivotal role in the mushroom's life cycle, mycelium performs various functions, from producing enzymes for nutrient digestion to shielding against competing organisms and generating fruiting bodies, persisting even after the fruiting body's decline.
• Fermentation utilizing a solid substrate fosters mycelial mass cultivation, mirroring its natural growth environment. This controlled process aids in excluding contaminants, eliminating the need for high-temperature processing that could compromise nutrient integrity.
• Certain mycelia contain beneficial nutrient compounds absent in their fruiting bodies.
• The organic matter, encompassing mycelium and its supportive substrate, comprises extracellular compounds like enzymes, polysaccharides, and protective secondary metabolites, potentially offering therapeutic advantages.‡
• Mushroom mycelia are harvested for utilization as dietary supplements and nutritious additives.

• Our whole food mushroom product encompasses the complete life cycle of the mushroom, incorporating mycelium, fruiting bodies, and a comprehensive range of natural nutrients.
• It offers a diverse array of beneficial components, including beta-glucans, antioxidants, prebiotic non-soluble fiber, digestive enzymes, proteins, vitamins, and various unique bioactive compounds.

• Generally sourced solely from the fruiting body of the mushroom.
• The extraction process involves immersing mushrooms in hot water or alcohol for extended durations, enabling the extraction and concentration of specific compounds through solvent precipitation, spray drying, and/or solvent processes.
• This method may result in the loss of various other bioactive compounds such as non-soluble fibers, proteins, vitamins, and digestive enzymes.
• High processing temperatures may denature some bioactive compounds during extraction.

Multiple factors influence the quality of mushroom supplements. As decomposers and bio-accumulators, mushrooms have the potential to absorb environmental toxins. Thus, quality begins with the cultivation and processing facilities. Our commitment to quality involves utilizing environmentally-controlled indoor farms equipped with filtered air and water, thereby minimizing contaminants. Experienced mycologists oversee critical processes, ensuring accurate species identification and optimal cultivation techniques. With meticulous control from cultivation to production, in accordance with BRCGS international food safety standards, consumers can trust that the highest quality standards are upheld.

Assessing the quality of a mushroom supplement involves scrutinizing its contents. By reading the label and understanding its ingredients, consumers can make informed decisions regarding product contents and quality.