Maitake (Grifola frondosa) Mushroom Extract Powder
Bulk discount rates
Below are the available bulk discount rates for each individual item when you purchase a certain amount
|Buy 2 - 4||and pay only $13.99 each|
|Buy 5 - 11||and pay only $11.99 each|
|Buy 12 or above||and pay only $10.99 each|
Grifola frondosa is a polypore mushroom that grows in clusters at the base of trees, particularly oaks. The mushroom is commonly known among English speakers as hen of the woods, hen-of-the-woods, ram's head and sheep's head. It is typically found in late summer to early autumn. In the United States' supplement market, as well as in Asian grocery stores, the mushroom is known by its Japanese name maitake ("dancing mushroom"). Throughout Italian American communities in the northeastern United States, it is commonly known as the signorina mushroom. G. frondosa should not be confused with Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or "sulphur shelf". Like all polypores, the fungus becomes inedible when older, because it is then too tough to eat.
Like the sulphur shelf mushroom, G. frondosa is a perennial fungus that often grows in the same place for a number of years in succession. It occurs most prolifically in the northeastern regions of the United States, but has been found as far west as Idaho.
G. frondosa grows from an underground tuber-like structure known as a sclerotium, about the size of a potato. The fruiting body, occurring as large as 100 cm, is a cluster consisting of multiple grayish-brown caps which are often curled or spoon-shaped, with wavy margins and 2–7 cm broad. The undersurface of each cap bears about one to three pores per millimeter, with the tubes rarely deeper than 3 mm. The milky-white stipe (stalk) has a branchy structure and becomes tough as the mushroom matures.
In Japan, the maitake can grow to more than 100 lb (45 kg), earning this giant mushroom the title "king of mushrooms". Maitake is one of the major culinary mushrooms used in Japan, the others being shiitake, shimeji, and enoki. They are used in a wide variety of dishes, often being a key ingredient in nabemono or cooked in foil with butter.
Immune Support for both adaptive & innate immune system†
Selective Cellular Apoptosis†
Rich in Alpha-glucosidase inhibitors providing blood sugar support†
How Hard Rhino Maitake Extract is Made
Maitake extract is made from a dual extraction process. The first step is a hot water extraction. This is the most common and the least expensive and where many companies stop. When you find "cheap" mushroom supplements, they are either simple dried powders or are water extracted only. To get the full benefit of medicinal mushrooms, the second (and much more costly) alcohol extraction step is required.
Ethanol (or sometimes methanol) extraction isolates the water-insoluble components. Alcohol extraction process is in general used as a second step after hot-water extraction. Also since alcohol alone will not break down chitin effectively, heat must be added.
Without this second step of alcohol extraction, many of the additional beneficial ingredients simply cannot be extracted.
The recommended dose is 500mg to 1000mg per day which is roughly equal to 1/4 to 1/2 teaspoon. At this dose, a 30 gram jar will last you 30 to 60 days.
Another Hard Rhino exclusive is the “Instant COA” (Certificate of Analysis). We are building a customer facing interface that will allow you to view product COA's on any mobile device. Simply scan the Quick Response (QR) code on the Hard Rhino product label and instantly view the lab reports.
Please note this is an ongoing effort. We produce hundreds of products and we keep COA’s, lab sheets, production reports and other internal records forever. It will take time to convert all of them. Meanwhile, for archived COA's please click here to request a copy.
CERES Organic Certification