Addictive Wellness

We just got the lab results back on our latest Cordyceps Militaris batch. 🍄🔬

0.669% Cordycepin, which works out to 6.69 mg/g. Most Cordyceps products on the market test at 0 to 1 mg/g.

This isn’t a claim we’re making up, it’s third-party lab verified. Potency is the whole point of a mushroom extract, and we test every batch to make sure you’re actually getting it.

Primal Power Cordyceps Militaris. Pure extract, maximum bioavailability, zero fillers.

The day I walked out of work mid-shift just to chase down a mangosteen. 😂

I’d been drinking mangosteen juice since I was a teenager, but I’d never gotten my hands on the actual fresh fruit. Then Foleys Frothing Fermentations mentioned she’d spotted it at the grocery store next door. I left on the spot.

I brought one back to the juice bar where I worked and had them blend the whole skin into a cucumber beet juice. I had no idea what I was walking into. That much fresh rind in one sitting is no joke, picture the most astringent persimmon you’ve ever had, then multiply it by ten.

These days I stick to a much smaller, sensible daily amount. Moderate and consistent beats one heroic dose every time. 🙃

Our freeze-dried Roselle Hibiscus just dropped to $9.95, down from $24.95, the lowest price we’ve ever offered it. It’s rich in antioxidants and vitamin C, and has been studied for its potential to support healthy blood pressure. Stir a quarter teaspoon into hot or cold water for a tart, ruby-red drink, or add a teaspoon of our Astragalus for an extra boost. This is the last of our current batch, so once it’s gone, it’s gone. Link in bio to grab yours before it sells out.

Coffee and cacao aren’t giving you the same lift. One runs on caffeine, the other mostly runs on theobromine, and the difference in how your body processes them explains why one can leave you wired and the other doesn’t.

A customer in Arizona ordered chocolate today. Problem: it’s 106° there right now, and chocolate starts falling apart above 100°.

So instead of just hoping for the best, I drove out, grabbed dry ice, and packed this order myself. 🧊🔥

This is what going the extra mile actually looks like behind the scenes. Every order matters to us, even the tricky ones.

Your chocolate’s going to arrive exactly the way it’s supposed to. 🍫

Why is some cacao dark and mellow while others are lighter and sharper? It comes down to a step called Dutch processing, and it changes more than just the color. Full breakdown in the video.

Most people in the US have only ever had mangosteen as a sugary juice, if they’ve had it at all.

But the fruit was never the point. That thick purple rind, the part you’d throw away if you ever saw a fresh one, is where everything lives. It’s packed with compounds called xanthones, more than 50 of them, and mangosteen rind is one of the richest sources of them anywhere. The soft white fruit inside is a nice snack and not much else.

The problem with most mangosteen products is that the good stuff is fragile. Heat breaks it down, so the powders get cooked during drying and the juices get watered down with pulp and sugar until barely any of it is left.

So we made ours the way it should be done. 100% wild-harvested rind, freeze-dried with no heat, nothing diluted. It comes as a powder that disappears into a berry smoothie or as capsules if you’d rather skip the taste, and fair warning, on its own it’s a bit tart. 😅

It’s up on our site now, link in bio if you want to try it. 🙏

My new favorite snack on the go! Even our cats are surprised to see me just snacking on our new ceremonial cacao discs without needing any sweetener!

You can just snack on them like this or for a proper ceremonial cacao drink, mix 16-32 discs into 8 oz of hot water.
can’t wait for you to try them!

Most cacao you’ve seen your whole life is brown.

So when you see it in this color… it raises a fair question.

This clip is from a conversation I had with Evan Roberts (), who is an awesome guy and someone I genuinely love talking with. His podcast (the Elemental Evan podcast) one of my absolute favorites to be on, and he asked exactly the right question here.

We get into why this color exists, what it tells you about the compounds inside, and why that actually matters.

If you’re curious about cacao on a much deeper level — how it’s grown, processed, what affects its chemistry, and how it compares to other functional ingredients like cordyceps — go listen to the full episode.