Immune System Support
Reishi. High in polysaccharides, beta glucan, and more than 130 triterpenoid compounds, Reishi is the most extensively researched mushroom on the market.
Cordyceps. Rich in proteins, plant sterols, polysaccharides, antioxidants, and nucleoside derivatives as its critical components, cordyceps has a been utilized in extracts and formulas for health benefits throughout history.
Maitake. Long valued as a gourmet culinary mushroom, maitake also has excellent nutritional value, containing a variety of beneficial phospholipids, unsaturated fatty acids, polysaccharides, antioxidants, beta glucans, and plant sterols, such as the potent ergosterol.
Shiitake. Rich in beta glucans, polysaccharides, glycoproteins, B vitamins, and ergosterol (the biological precursor to vitamin D2), shiitake mushrooms also contain the polysaccharide lentinan, which has been the subject of intensive study in Japan and elsewhere since the 1960s.
Turkey Tail, also known as Trametes versicolor, contains two widely studied compounds known as PSK and PSP, which have shown clinical promise as extracts in a variety of research studies.
Agaricus Blazei. Rapidly becoming one of the worldwide market’s most popular mushrooms, Agaricus blazei is also the subject of intense interest among scientists for its purported beneficial properties.
Beta Glucan, a polysaccharide polymer derived from the cell wall of grains, such as oats, barley, and red rice, beta glucan is also found in high concentrations in mushrooms and some seaweeds, such as laminaria. Beta glucans have been broadly studied for their potential benefits to many systems in the body.
Astragalus. With a rich history of use as a restorative tonic in Asian cultures, astragalus is a perennial herb prized for its roots. An adaptogen, astragalus’s active ingredients are astragalosides, polysaccharides, flavonoids, and trace minerals, especially selenium. Recent research suggests that astragalus activates an enzyme called telomerase, which is known to extend the lifespan of DNA.
Organic Microalgae [Aph. Flos-Aquae]. Our own wild microalgae is the only edible freshwater algae in the world that grows abundantly in the wild, and is considered one of the most nutrient-dense foods on earth. Fed by mineral-rich waters and the region’s abundant sunlight, Klamath Lake’s wild microalgae is rich in phytonutrients, plant-based proteins, minerals, and essential fatty acids, as well as a wide spectrum of micronutrients, making it a profoundly nourishing food that provides a broad range of benefits.