Brain Forza™’s Lab Grown to Perfection
SUSTAINABLE • CONSISTENT • PERFECTED
No extract required. Brain Forza™’s certified organic mushrooms are grown for the purpose of functional nutrition and 5x stronger than wild grown mushrooms.
WHY CHOOSE LAB GROWN MUSHROOMS OVER FARM GROWN?
GROWN TO BE FUNCTIONAL
While wild mushrooms are great for culinary use, they are not so great when being used for the purpose of addressing health concerns. A great example, is wild grown Red Reishi contains about 2%-5% naturally occurring polysaccharides. On the other hand, Brain Forza Organic Red Reishi contains approximately 34% naturally occurring polysaccharides.
Wild or farm grown mushrooms often become exposed to foreign toxins like insect feces. If these toxins get on the mushrooms, they stay there and do not get removed, even during sterilization processes. Our mushrooms are grown in such a controlled setting that no foreign contaminants get a chance to access the fungi. The bags the mushrooms grow in were custom made by Swiss engineers to allow natural gasses to leave the bag, but nothing to enter once they are sealed.
The growing process has been perfected. Each batch is sent out for testing once completed and returns with near identical results each time. This is very hard to do with wild or farm grown mushrooms because of the amount of
THE GROWTH AND CULTIVATION PROCESS FOR OUR CERTIFIED ORGANIC MUSHROOMS
Step 1: Perfect DNA
The first step is to have the perfect fungi culture. Fungi cultures are collected from around the world and then competitively bred against one another (of the same family) to make them continually stronger.
Step 2: The Substrate (growth medium)
Unlike many other organic growers who use a cheap rice substrate which yields about 75% mushroom tissue at cultivation, our mushrooms use a custom organic substrate much more suitable, yielding around 99% mushroom tissue at time of cultivation.
Step 3: Enter Fungi Culture & Growth Cycle
The prepared substrate bags are passed through a secured tunnel into the clean room. They are racked and ready to have a live fungi cell culture preparation introduced into the bag. The open bags are passed into a clean room even more sterile where a liquid fungi preparation is poured into the bag full of nutrient-rich substrate.
What enters the bag is what will grow inside on the substrate.
After the liquid preparation is poured in, the bag is sealed to block out foreign contaminants from entering, and to control the environment the fungi will grow in.
The bags used were custom built by Swiss engineers specifically for our partner and allow natural gases to escape through specially made vents in the bag.
Step 4: Growth Cycle
The bags are left in an area where they will not be disturbed so the mycelium can grow and spread through the bag. This process takes about 6-8 weeks.
FINAL STEP: PREPARING TO BE PACKAGED | Harvest and Preparation
There is a lot of debate as to what part of the mushroom contains the highest level of actives. It is actually largely the mycelium.
The fruiting body, the “mushroom head”, is created by the fungi responding to environment stressors like running out of nutrients, nearing the end of its life cycle or elongated exposure to bright sunlight. The fruiting body is its effort to release and spread spores to reproduce. It’s at that time the mushroom actually starts to lose its potency.
So the mushrooms are monitored and the moment fruiting bodies even start to grow, the mushroom is harvested.
The bags are then transported to a milling station to have the fungal tissue turned into a consistent, free-flow powder that we use to fill our capsules.