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Only the fruiting body of the fungus is used to create this extraordinary and one-of-a-kind Turkey Tail Tincture. Turkey Tail mushrooms have a protracted growth phase in order to fully develop their range of polysaccharides and beta-glucans.
It is alleged that turkey tail mushrooms can restore immunological deficits. The polysaccharide PSK, which is present in turkey tail, is known to improve the body’s immune response. The immune system benefits from a daily dose of turkey tail, according to research, which also shows an increase in lymphocyte and natural killer cells.
How is Turkey Tail Tincture made?The dried fruiting body of the fungus is prepared by first gently simmering it at 55C for 30 hours, followed by 3 hours of autoclaved boiling at 120C. Many of the polysaccharides that are tightly bound within the structural chitin walls are produced as a result. The non-water soluble triterpenes and acids are then released by a 6-week organic ethanol extraction at 95% alcohol. The two solutions are then combined, which results in a cloud of polysaccharides that are quickly forced out of the mixture by the ethanol (it’s quite a sight to behold…) and eventually creates a shelf-stable 30% alcohol content.
This tincture’s dark, cloudy colour is a sign that it was well extracted, just the fruiting body was used in its production, and it contains significant amounts of polysaccharides and beta-glucans. Crystal clear, pale extracts may indicate low quality, concentration, or extraction.