Mushroom cell walls contain chitin, the same compound forming hardy exoskeletons of insects and crustaceans. Although fantastic for protection, it also locks away the majority of medicinal bio-active components. Since humans do not produce the gastric enzymes necessary to break down chitin, raw and dried mushrooms are almost indigestible. The lack of bio-availability means that one must eat a large quantity of the raw mushroom to gain a therapeutic dose, if it could even be gained at all.
An external process must then be applied to gain medicinal benefit. This is commonly done by cooking culinary mushrooms, or by mechanical extraction via maceration, heat and solvents such as ethanol. This is where the tincture fits in. A tincture creates the purest, least manipulated version of a medicinal extract.
Taking tinctures
Humans have been using tinctures since 1000 AD, when alcohol was first distilled, by the ancient Egyptians. After distilling alcohol became common practice, use of ethanol to preserve plants and create plant-based medicines soon followed.
Tinctures are easily taken by squeezing a few drops into the mouth. Mixing the solution into hot beverages, especially coffee, can be a tasty way of taking a dose of mushroom tincture without sacrificing any medicinal benefit.
There is a tiny amount of alcohol in the tincture (20) drops = 1ml). If this is undesirable, the alcohol can be diluted out by adding it to a small glass of water or juice. Letting it stand for a few minutes will allow all the alcohol to evaporate out naturally.
How are tinctures made?
Tinctures produced by Kavaka go through two distinct processes. The first is formed with a hot-water decoction process that withdraws hydrophilic biologicals from the mushroom. The second is a pure ethanol extraction whereby the more hydrophobic substances can be drawn out.
These are then combined to form a “double extract”. This type of formulation has been shown to exhibit synergy – that is, the sum of the components produces a greater effect than the separate biochemicals.
All tinctures are blended to a specific alcohol percentage of 25%. This has been proven to be a natural preservative, giving tinctures an extended shelf-life without the addition of chemical preservatives.
What about capsules?
Capsules containing ground mushrooms are generally not recommended for a number of reasons. Most capsules contain dried and finely ground mushrooms. This can be problematic since chitinous cell walls inhibit the contents from being properly absorbed.
Capsules containing a mushroom extract are preferable to ground mushrooms since they will be absorbed better. To create this dry powder, all liquid must be removed and thus they require further processing such as freeze drying. It is also common for a bulking agent to be required during this process. These are nutritionally inactive ingredients that are added to fill the capsule.
All said, the tincture is considered to be the purest and least manipulated version of a medicinal extract.