The most powerful foods
should also be the purest.
Where it started?
We started where most people start: online, researching, trying products. The functional mushroom category had grown dramatically. The science on Lion's Mane, Turkey Tail, and Reishi was increasingly compelling. But the more we learned about how the products were actually made, the more we found a gap between the marketing and the reality.
Most products used mycelium grown on grain, often 50 to 70 percent rice starch by dry weight, with the polysaccharide figures on the label inflated by that starch. The species-specific compounds that made the research compelling, hericenones, ganoderic acids, PSK, lentinan, were only in the fruiting body. Mycelium-on-grain products contained essentially none of them.
That was the gap. And we decided to fill it from Québec.
The name
Why mitovito
The name is not arbitrary. Every word in a brand carries intention, or it carries nothing. We chose a name that encodes the reason this product exists at the cellular level.
Abel & Moe
"Every pouch contains one mushroom, one extract, and nothing else. No fillers. No mycelium on grain. Just the fruiting body, the part that matters."
We didn't write this to sound good. We wrote it because it's exactly what's in every pouch, every time.
