Our Process
The Quality of Our Extracts Begins at the Source
The quality of a mushroom extract depends on both the extraction method and the source of the mushrooms themselves. At our farm in Jacksonville, Florida, we cultivate our own mushrooms to maintain consistency and freshness. The only exception is Chaga, which cannot be cultivated and is instead sustainably sourced from trusted foragers.
Why Our Process Is Different
Many mushroom products are made using a simple maceration process, where mushrooms are soaked in high-proof alcohol and then simmered in hot water. While this method is cost-effective, it offers limited control over the final extract.
With more than 30 years of experience in mycology, we’ve developed a research-informed approach designed to maximize extract quality. Our methods are modeled after techniques used in modern laboratories to achieve consistent and comprehensive results.
Our Multi-Phase Extraction Method
We use a three-step process that includes:
Enzyme-Assisted Extraction
Microwave-Assisted Extraction
Ultrasound-Assisted Extraction
The enzyme and microwave phases help to soften mushroom cell walls, while ultrasonic technology further disrupts them, releasing a broad spectrum of natural compounds into the extract. This produces a concentrated extract designed for consistency and easy integration into the body.
Alcohol is used selectively to dissolve compounds that are not water-soluble, while temperature is carefully managed to preserve delicate components. After alcohol extraction, a separate hot water extraction is performed to capture water-soluble compounds such as beta-glucans. The two extracts are then combined to create a full-spectrum dual extract.