FAQs

Q: What makes Ivy & Forte functional mushrooms unique?

A: We pride ourselves on using only whole fruiting bodies for our extracts, not mycelium. Our innovative sonic extraction technology preserves the molecular integrity of each compound. As a vertically integrated organic farm in Colorado, we control quality from growth to bottle.

 

Q: What's the best way to take the tinctures?

A: Consistency is key for optimal results. Our tinctures can be taken directly under the tongue for full flavor or mixed into your favorite beverage. Each blend offers a unique and pleasant taste profile.

 

Q: How much do I take?

A: The recommended daily serving is 1-3 droppers (approximately 1mL per dropper).

 

Q: Can I take all of them at the same time?

A: Absolutely! Our formulas are designed to complement each other perfectly when taken together.

 

Q: Does it matter what time of day I take them?

A: You have flexibility in timing. Our products can be taken at any hour, and many customers prefer to incorporate them into their morning routines.

 

Q: How soon will I feel the effects?

A: Results vary by individual. Scientific research on functional mushrooms typically shows benefits after consistent daily use over 4-6 weeks or longer. We recommend completing at least one bottle before evaluating your results.

 

Q: Do your products have any side effects?

A: Our mushroom extracts are generally well-tolerated. However, as with any supplement, we recommend consulting with your healthcare provider before starting, especially if you have any medical conditions or are taking medications.

 

Q: What is your shipping policy?

A: We offer free shipping on orders over $75 within the US. International shipping rates vary by location. Most domestic orders are delivered within 3-5 business days.

 

Q: What is your return policy?

A: We offer a 30-day satisfaction guarantee. If you're dissatisfied with your purchase, please get in touch with our customer service for a return authorization.

 

Q: Are your products organic?

A: Yes, all our mushrooms are organically grown in our Colorado facility under strict

 

Q: What is Extra Olive Oil?

A: Extra virgin (EVOO) olive oil is made from fresh olives through a mechanical process that avoids excessive heat, additives, or solvents. The olives are crushed and pressed to extract the oil. The term "Extra” in EVOO signifies the highest-quality olive oil. Olive oils can be classified based on acidity, with "Extra” virgin olive oil containing less than 0.8% free fatty acids (FFA).

 

Q: Aren’t Extra Virgin Olive Oils supposed to be good for health?

A: Most extra virgin olive oils naturally contain higher monounsaturated fats and antioxidants, such as polyphenols and tocopherol. They also naturally contain plant sterols, which are thought to lower cholesterol levels. The health-conscious seek out these attributes.

 

Q: Some producers state that their oils are robust, mild, or fruity. What does this mean?

A: Robust oils have strong bitterness and/or pungency (pepper), and as they are usually made from greener olives, they typically display herbaceous aromas and flavors. Mild oils, on the other hand, have low bitterness and pungency. Mild oils are best used on delicately flavored foods such as white fish and mayonnaise, while robust oils complement intensely flavored foods such as roast meats and flavorsome soups. Regarding bread dipping, either can be used, but most people prefer one style over another. 'fruity' is more of a marketing than a style term. An oil can be fruity but represents either a mild, medium, or robust style.

 

Q: What is the significance of a high monounsaturated fat level in olive oil?

A: Firstly, olive oils are typified by their high level of monounsaturated fats compared with nearly all other edible oils. Monounsaturated are preferred by the health conscious. Oils high in monounsaturated are also more resistant to oxidation and, as such, have a longer shelf life. Incidentally, the primary monounsaturated fat in olive oils is oleic acid. Extra virgin olive oils contain between 65% and 85% oleic acid. As a result of selective breeding, some sunflower and canola oils also contain high levels of oleic acid. But these have no aroma, flavor, or health-giving antioxidants as they are refined oils. EV olive oil is the only high-monounsaturated oil that makes your food taste better.

 

Q: Extra Virgin Olive Oil contains less omega-3 three fat than, say, flaxseed Oil. Is this true?

A: Yes, it is, but omega-3 fatty acids are in the family of polyunsaturated fats. These fats oxidize rapidly, so high oils in them tend to have a very short shelf life unless they are protected with artificial preservatives such as BHA and BHT. Also, refined seed oils lack the aroma, flavor, or health-giving properties of the polyphenols naturally found in extra virgin olive oil.

 

Q: Does the color of the Olive Oil say anything about its quality?

A: The color of olive oil is related to the amount of chlorophyll it contains. Olives are picked early in the season and tend to make green-colored oil as they contain higher levels of chlorophyll. Olives harvested late in the season typically produce more golden-colored oils due to a higher level of naturally occurring carotene-like substances. Both oils may be technically equivalent in quality but very different in style. Many examples of green-colored oils that taste remarkably ripe and golden oils have strong grassy herbal characteristics. To make matters more complex, many firmly green-colored oils will turn golden when stored. So, place little emphasis on color. Incidentally, if you purchase a very green-looking oil, ensure it is stored in a dark bottle in a dark place. The stuff that makes it green (chlorophyll) helps start the reaction that makes oils rancid, but only in the presence of light.

 

Q: Some olive oils are cloudy. Are they better for me?

A: The cloudiness arises from tiny particles of olive that remain after processing. These particles do not convey any additional health benefits or flavor. Cloudy olive oils generally have shorter shelf lives, and if the cloudiness settles into the base of the bottle, the resultant sediment can form off characters. Incidentally, most clear oils get that way not by being filtered but simply by allowing the oil to settle naturally in a tank under the force of gravity. The clear oil is removed from the sediment at the bottom of the tank and is bottled.

 

Q: What do I look for in a retailer of Extra Virgin Olive Oil?

A: A good retailer knows the oils he or she stocks and, most importantly, sees olive oil as an essential part of the culinary experience. Good merchants should be able to advise you on the right style of extra virgin olive oil for your intended use, can recommend good examples of that style, have a high turnover, and ideally only stock new season oils.

 

Q: What does Free Fatty Acidity (FFA) mean? Is it good or bad?

A: Free fatty acidity is a chemical parameter of the oil. It is a comprehensive indicator of its quality, or at least how sound the olives were and how carefully they were processed. Extra virgin olive oils range from 0 to 0.8%. The lower the percentage, the better. The average FFA of Australian oils in 2008 was around 0.25%, with very few exceeding 0.5%. From a practical point of view, oils with lower FFAs begin to smoke at a higher temperature when heated. This property makes them a little more versatile in the kitchen. Oils with high free fatty acidity also tend to go rancid more rapidly. However, regardless of the oil's acidity, it cannot be tasted as the acids in olive oil are very weak.

 

Q: Can I use extra virgin olive oil for frying?

A: Yes, but refined olive oils (that is, those labeled as 'Pure' or 'Light') are a more cost-effective alternative when more than shallow frying. Refined olive oils also begin to smoke at a higher temperature than most extra virgin olive oils, making them more suited to deep frying. However, extra virgin olive oils are a far better alternative when shallow frying. Extra virgin olive oil is commonly thought to be smoked at a low temperature. However, it is a fact that the lower the free fatty acidity (FFA), i.e., better oils, the higher the temperature at which the oil will begin to smoke. Therefore, if you purchase high-quality oil with an FFA of less than 0.2%, it will start to smoke at a temperature around 20C higher than your average supermarket EV imported from the EU.

 

Q: What are Polyphenols?

A: Polyphenols are a class of antioxidants found in extra virgin olive oils. They help protect cells from damage. Hydroxytyrosol—found only in olive leaves and olive oil—is a potent polyphenol vital in slowing the skin's aging process. A higher concentration of polyphenols lends extra virgin olive oil a higher smoking point.

 

Q: What is the smoke point of Olive Oil?

A: Extra Virgin Olive Oil - 325-375°F/165-190°C
Regular/Pure/Virgin Olive Oil - 420°F/216°C

 

Q: What does the first cold press mean?

A: Also known as cold extraction, this process describes the temperature at which the oil was obtained. Temperature is crucial because it affects olive oil quality. When high temperatures are applied, more volatile aromas are lost, and the rate of oil oxidation is increased, producing lower-quality oils. In addition, higher temperatures reduce the chemical content of antioxidants and vitamins present in the oil.

 

Q: What are the health benefits of Extra Virgin Olive Oil?

A: High in monounsaturated fat – the “good” fat – olive oil may prolong life by combating coronary heart disease and different types of cancer. Up to 80% of olive oil is made of monounsaturated fatty acids, which resist oxidation and help keep HDL (good cholesterol) and LDL (bad cholesterol) levels down. Additionally, the presence of phenols and other natural antioxidants in olive oil prevents the formation of certain free radicals that may cause cell destruction within the human body. Olive oil contains no salt and is cholesterol-free.

 

Q: Should one cook with EVOO?

A: Extra Virgin Olive Oil is perfect for sauces, sautés, marinades, and vinaigrettes. It can also be used as a delicate finishing oil or simply as a dipping sauce for bread.

 

Q: What is the “shelf life” of Extra Virgin Olive Oil?

A: Most high-quality EVOOs, if stored properly, will maintain their integrity for at least one year. Freshness provides key taste attributes; after 12 months, you will lose that fresh taste. Additionally, the vitamin E content will decrease naturally after the first year.

 

Traditional Balsamic Vinegar

Characteristics

Balsamic vinegars are distinguished not only by various official denominations but also by the producer’s unique style and sensitivity. Traditional Balsamic Vinegar of Reggio Emilia PDO is crafted from a single ingredient: the must of white and red (Trebbiano and Lambrusco) grapes cultivated in Reggio Emilia. The must is reduced through boiling, followed by an initial alcoholic fermentation and an acidic fermentation caused by acetic acid bacteria. Afterward, the fermented liquid begins its lengthy maturation in a series of casks of different sizes (ranging from 2 to 15 liters) made from various types of wood. Production regulations for PDO (Protected Denomination of Origin) Balsamic Vinegar of Reggio Emilia specify six wood species: oak, chestnut, cherry, juniper, ash, and acacia. The Balsamic Vinegar gradually absorbs the unique aromas and flavors of each wood. The time-honored tradition of drawing down and topping up the barrels is essential to a process that must be completed. On time. As some of the balsamic in the battery of casks will evaporate in the extremely high summer temperatures in the attics where the barrels are laid out, every year, a small amount of refining balsamic vinegar is drawn from the larger barrel to top up the next smaller barrel in the series.

 

Ingredients :

The balsamic Vinegar of Modena PGI is made from two ingredients: cooked must and wine vinegar.
Once blended, these two ingredients are aged in barrels for over three years, depending on the desired product.
Balsamic Vinegar of Modena always has a 4.5% ~5% max acidity.
The final product range, denominated as Balsamico, is our Condiments or Dressings.
Produced with a blend of must and wine vinegar and aged in oak casks for several years, Condiments have less than 6% acidity.
Our condiment range includes white dressings, which are made by adding fruit juice as well as grapes.
Like Balsamic Vinegars, Condiments can also be aged for various periods. As a result, their organoleptic characteristics and best uses in the kitchen will differ.

 

Classifications :

Traditional Balsamic Vinegar is classified into three categories: Gold, Silver, and Lobster –

These are the colors of the three stamps applied to the typical bottles of Traditional Balsamic Vinegar of Reggio Emilia DOP, identifying three different product qualities obtained with varying periods of refinement but consistently over 12 years. This is a choice made by the Consortium of Producers of Traditional Balsamic Vinegar of Reggio Emilia since its establishment in 1986 for transparency towards consumers. In 2000, the European Community, in addition to the prestigious recognition with which it included Traditional Balsamic Vinegar of Reggio Emilia among the products with Protected Designation of Origin, issued a regulation which states that:

All producers must be certified by a third-party Certification Body, identified among those recognized by the EC and authorized by the Ministry of Agricultural, Food, and Forestry Policies. This Body controls all phases of the production chain and issues the certification certificate only after having ascertained strict compliance with the production specification.

 

What is Authentic Balsamic Vinegar?

Authentic aged traditional balsamic vinegar (acetobalsamicotradizionale) production involves the reductive fermentation process of converting.

Caramelized grapes are reduced to a state called “grape must,” which is then aged into acetic acid (vinegar). Grapes used in this process are traditionally White Trebbiano or Red Lambrusco grapes. As the grape must commence aging, a harmless bacterium (acetobacter) is added, which pushes the solution down the acetic acid fermentation pathway. Italian law dictates that traditional acetobalsamico be aged for at least 12 years in “old” wood barrels made of various hardwoods.

Typical woods used for aging include oak, chestnut, mulberry, ash, juniper, acacia, and cherry. It is important to note that nothing is added to the caramelized grape must as it ages. As the grape ages (12, 18, 25 years), the volume is reduced through evaporation, resulting in a concentrated syrup-like product (acetobalsamico). At the end of the aging process, the acetobalsamicotradizionale is presented to two Italian consortiums in Modena or Reggio Emilia, Italy, for inspection and certification. If the acetobalsamico passes inspection,

The Italian consortiumdictates that it be filled into 100ml bottles, which are numbered and wax-sealed. Depending on the age, the average cost for a 100ml bottle of acetobalsamicotradizionale can range between $200 and $500.Thicknessandcostlimitpractical cooking applications using traditional balsamico. EVOO Marketplace offers this precious conventional balsamico and over 50 pure and organic flavored balsamic condiments made in the traditional process.

 

Health Benefits

Aged balsamic vinegar has many potential health benefits, including:

• Antioxidants: Balsamic vinegar contains antioxidants that protect cells from free radicals, harmful sun particles, and air pollution.
• Digestive health: Balsamic vinegar can help digestion by reducing gut irritability and improving nutrient absorption.
• Heart health: Balsamic vinegar can improve blood flow and reduce the risk of heart disease, heart attacks, and strokes.
• Blood sugar control: Balsamic vinegar can help manage diabetes by improving insulin sensitivity.
• Weight loss: Balsamic vinegar can help with weight loss by increasing satiety.
• Skin health: Balsamic vinegar can improve skin health.
• Nasal congestion: Balsamic vinegar can help relieve a stuffy nose. Add a few drops to hot water or a nebulizer and breathe in the steam.
• Blood circulation: Balsamic vinegar can help with blood circulation.
• Noisy Guts

N.B: Balsamic vinegar is made from unfermented grape juice and aged in barrels for months or years. It's a popular ingredient in salad dressings and marinades. However, consuming too much balsamic vinegar can damage tooth enamel and lead to acid reflux or heartburn.