Below the surface, mushrooms have a root-like system known as mycelium, while the visible part (the cap, stem and gills) is called the fruiting body. While both mycelium and fruiting body can offer health benefits, commercial mushrooms are often cultivated on substrates like rice, oats, and sorghum, which is stuff the mycelium likes to eat. The problem? After a while you can’t separate the mycelium from the grain — it’s like trying to unmix a smoothie. Some mushroom powders consist of 90% to 100% of this starchy substrate (you'll see it listed on their label as “full spectrum”, “myceliated grain”, “mycelial biomass”, etc.). So, to ensure you’re getting just the pure mushroom, we ditch the messy mycelial undercarriage altogether and use only the fruiting bodies. That’s our (not so) secret sauce.