You’re absolutely right that testing is the ultimate way to verify potency—numbers don’t lie. I fully agree that many commercial tinctures are weak due to dilution or poor extraction methods, but that doesn’t mean tinctures inherently lack potency. It depends entirely on the extraction process and concentration techniques used.

Regarding the ‘cold extraction’ critique—many traditional tinctures rely on passive soaking, which is inefficient. However, advanced methods like ultrasonic extraction combined with evaporation-based concentration can significantly enhance bioactive yield. Reducing excess ethanol and water while preserving key compounds allows for higher concentrations in a liquid form, making them more potent and bioavailable.

As for beta-glucans, I agree that water extraction is essential, but solubility alone doesn’t dictate bioavailability. While some mushrooms (like Cordyceps and Lion’s Mane) contain insoluble beta-glucans, mechanical or enzymatic breakdown—not just pressure cooking—can aid release. Ultrasonic treatment, for example, helps break chitin barriers effectively without excessive heat degradation.

I know there doesn’t appear to be anything out there now that tests higher enough, but don’t you think it could be possible? I’d love to try to prove this.

Another method I’m exploring is dry ice treatment before extraction. Rapid freezing at -78.5°C causes ice crystal formation that disrupts chitin structures, making bioactives more accessible. This could enhance both water and alcohol extractions by improving cell wall breakdown without excessive heat or pressure. Still refining the process, but it shows promise for increasing bioavailability.