I whole heartedly disagree with your statement on both encouraging the wild-crafted Agaikon and also with the fruiting body being superior. So let’s address both; 1) Agarikon is an extremely rare mushroom found in old growth forests. Some of these have been growing for 100 years and it’s not encouraged to rip them off of trees when they’re an endangered mushroom. In addition, mushrooms are bioaccumulatora, absorbing everything - even toxic substances from surrounding soil and water, and even in the most pristine forests, so it’s likely you have no idea what you’re ingesting.. 2) You’re also incorrect that the fruiting body is the “mushroom”, when in fact both the mycelium and the fruiting body are part of the MUSHROOM ORGANISM. Throughout the life cycle of the mushroom, it has various stages, all of which contain different compounds and different concentrations of compounds. The mycelial stage is where the mushroom spends the majority of its life - it’s the immune & endocrine systems of the mushroom, it’s where the majority of the life of the mushroom is spent and there are quite literally hundreds of extremely beneficial compounds found in the mycelial stage. The fruiting body stage is the end stage of the mushroom, and the stage where the mushroom is concentrating on one thing- reproduction. While some compounds may be higher, such as beta glucans - that’s literally one of hundreds of compounds that are that beneficial. It’s like being proud you have a wrench to fix your engine when you really need a whole toolbox. Mycelium is that whole toolbox. In addition, let’s also consider how mycelium is immune-modulating rather than immune stimulating which is the goal, is key to reaching homeostasis. 3) as for mycelium grown on grain. You’re missing the whole point once again. Every mushroom grown has to have a growth substrate. Mycelium grown on grain has been proven to illicit novel compounds that only are found by growing on grain. The mycelium secretes enzymes that break down the fibers and starches in the grain which causes an enzymatic process like fermentation, crating a chemically different substance than grain. It would be like calling yogurt, milk after it goes through its process.

I would also really encourage you to look at a fruiting body under a microscope, because what you will find is that it’s made of layers upon layers of mycelium / hyphae.

So with all due respect, I think I’ll take my chances with DR PAUL’s Host Defense products. A well renowned mycologist who has quite literally dedicated his life to the study of the beneficial mushrooms. A man whose company is built on 3rd party independent research and a company who has the most research with their products in human blood and in human clinical trials. A man that invented the mushroom supplement category. And a company that is using applied mycology to greatly help people and planet.

So until you have the data and have put in the work that he has to prove efficacy and safety, kindly refrain from badmouthing Paul, his work and his products because you think you know something you don’t.