Maitake Liquid Mushroom Extract (Cholesterol, Metabalism & Blood Sugar) Zero Alcohol 30ml

Immediately (first few days)
Some people feel more even-keeled, fewer sugar crashes, less afternoon fatigue, better appetite control. Inside the body, Maitake’s polysaccharides begin interacting with insulin receptors and immune cells, improving how your body responds to nutrients.

After a few weeks
Regular use can enhance energy stability and metabolic rhythm. Clinical studies show Maitake’s D-fraction may help balance blood glucose and support healthy immune function over 6–8 weeks of use. It’s subtle but accumulative: steadier mood, smoother digestion, fewer peaks and troughs.

Over months of consistent use
Maitake continues to strengthen metabolic pathways, improving how carbohydrates and fats are processed. Users often describe long-lasting energy and better resilience to daily stress. Over time, this translates into a more stable baseline, the kind of equilibrium you can feel.

A note on the science
Maitake’s activity stems from complex beta-glucan structures known as D- and SX-fractions. MYCRO’s fractional extraction keeps these intact while including secondary phenolics and sterols that naturally complement them, maintaining the mushroom’s full metabolic synergy.

Tasting notes

Mycro's products are potent and unadulterated. For this reason we advise to add them to a glass of water and allow them to dissipate.

Your drink will have a subtle, pleasant, but complex flavour profile akin to cacao. Think earthy, nutty, fruity and acidic notes but not bitter.

Zero-Alcohol: As above, but the complexity is masked by the lingering of Australian apple cider vinegar.

Zero (alcohol-free; dual-extracted then alcohol removed)

Maitake (Grifola frondosa), Certified organic Australian apple cider vinegar

All ingredients are 100% Australian. Only fruiting body, the true mushroom, is used, never mycelium on grain.

30

Shake your Maitake bottle and watch the sediment rise.

Draw up one millilitre into the dropper, add it to a glass of water, an hour before the first sip of coffee. The extract disperses slowly. Drink it in steady gulps.

Keep them in a cool, dry place out of direct sunlight, like a pantry or cupboard.

There’s no need to refrigerate.

Both our alcohol and vinegar bases naturally preserve the extracts and protect the compounds inside.

Just tighten the lid after use and they’ll stay potent for years.

Reuse, refill or recycle the bottle.

Australia

MYCRO is built on solid foundations: combining two of Australia’s most experienced specialty mushroom farmers with one of the country’s leading biotechnologists.

Between them, Jason and George have nearly three decades of growing experience, fifteen of those years at commercial scale. They are known for industry-leading yields, novel cultivation methods, and the kind of hands-on skill that only comes from dedicating your life to farming. Their mushrooms have supplied chefs, retailers and researchers across New South Wales, Victoria, and Western Australia, and form the backbone of everything Mycro make.

Dr. Kyle Thomson holds a PhD in Biotechnology, formerly lectured and led the Biotechnology program at UNSW, and has more than a decade of experience in extraction, molecular isolation and bioactive stabilisation. He designs and oversees every part of Mycro's extraction process: ensuring precision, repeatability and scientific rigour at a standard rare in consumer supplements.

Together, the three friends combine agriculture, biotechnology and manufacturing into one vertically-integrated system.

They grow the mushrooms, extract the compounds, bottle the products, and stand behind every drop. This blend of farming and science is what makes MYCRO unstoppable, and why the products are trusted across Australia.