A method of improving the outcome or recovery for depression, diabetes, cardiovascular disease, Alzheimers progression, or breast cancer. This method consists of administering a food which includes transfer factor, lactic acid generating bacteria, and/or glucans in appropriate combinations and dosage levels. The food reduces cortisol levels, enhances the immune system, and balances hormones and cytokines. Dosage amounts are dependent on client weight. Consumption frequency and dosage may be adjusted. Typically, consumption of the food is done in combination with established medical treatments.

Disclosed is a composition comprising a combination of at least one flavor compound and a taste-modulating portion of a filamentous fungus mycelial aqueous culture, e.g. a mycelia is from a Cordyceps spp, where the flavor compound is a combination and sodium chloride and potassium chloride and when combined with food, beverage or other product, reduces metallic and/or bitter taste resulting from the presence of KCl and provides an extended “salt” flavor perception in the product. The flavor compound can also include at where the at least one flavor compound is a bitterness blocker or a bitterness masker, wherein the combination is capable of synergistically reducing bitter tastes or reducing aftertastes of a food, beverage, or other product. Methods to enhance the taste of a food, beverage or other product using the flavor compounds and taste-modifying portions of a filamentous fungus are also disclosed.

Disclosed is a composition comprising a combination of at least one flavor compound and a taste-modulating portion of a filamentous fungus mycelial aqueous culture, e.g. a mycelia is from a Cordyceps spp, where the flavor compound is a combination and sodium chloride and potassium chloride and when combined with food, beverage or other product, reduces metallic and/or bitter taste resulting from the presence of KCl and provides an extended “salt” flavor perception in the product. The flavor compound can also include at where the at least one flavor compound is a bitterness blocker or a bitterness masker, wherein the combination is capable of synergistically reducing bitter tastes or reducing aftertastes of a food, beverage, or other product. Methods to enhance the taste of a food, beverage or other product using the flavor compounds and taste-modifying portions of a filamentous fungus are also disclosed.

D vitamins enhanced nutraceutical compositions including one or more UV light treated, dried, and comminuted fungus materials and nutraceutical compositions including one or more UV light treated, dried, and comminuted fungus materials and one or more dried and comminuted herb materials and methods for making and using same.

D vitamins enhanced nutraceutical compositions including one or more UV light treated, dried, and comminuted fungus materials and nutraceutical compositions including one or more UV light treated, dried, and comminuted fungus materials and one or more dried and comminuted herb materials and methods for making and using same.

D vitamins enhanced nutraceutical compositions including one or more UV light treated, dried, and comminuted fungus materials and nutraceutical compositions including one or more UV light treated, dried, and comminuted fungus materials and one or more dried and comminuted herb materials and methods for making and using same.

A method of isolating at least one sphingolipid portion selected from a sphingoid base portion, a ceramide portion, a glycosphingolipid portion or a phosphosphingolipid portion from Cordyceps, in particular from wild-type Cordyceps, allows for obtaining sphingolipid portions having an increased amount of one of sphingoid bases, ceramides, glycosphingolipids or phosphosphingolipids. The sphingolipid portions isolated contained significant amounts of sphingolipids not reported so far, and possess exceptional immunosuppressive activities. A method of treating a subject suffering from an inflammatory disease like an autoimmune disease or an allergic disease includes administering sphingolipids isolated from Cordyceps, in particular from wild-type Cordyceps. A method of treating a subject suffering from an inflammatory disease includes administering certain sphingolipids to the subject. Still further in accordance with the present invention is a composition, in particular a pharmaceutical composition comprising at least one sphingolipid portion.

A method of isolating at least one sphingolipid portion selected from a sphingoid base portion, a ceramide portion, a glycosphingolipid portion or a phosphosphingolipid portion from Cordyceps, in particular from wild-type Cordyceps, allows for obtaining sphingolipid portions having an increased amount of one of sphingoid bases, ceramides, glycosphingolipids or phosphosphingolipids. The sphingolipid portions isolated contained significant amounts of sphingolipids not reported so far, and possess exceptional immunosuppressive activities. A method of treating a subject suffering from an inflammatory disease like an autoimmune disease or an allergic disease includes administering sphingolipids isolated from Cordyceps, in particular from wild-type Cordyceps. A method of treating a subject suffering from an inflammatory disease includes administering certain sphingolipids to the subject. Still further in accordance with the present invention is a composition, in particular a pharmaceutical composition comprising at least one sphingolipid portion.

A composition useful for treating immune-mediated inflammatory diseases or cancer in mammalian subjects is disclosed. The composition comprises a synergistic combination of a cannabis derived compound, and a medicinal mushroom.

A composition useful for treating immune-mediated inflammatory diseases or cancer in mammalian subjects is disclosed. The composition comprises a synergistic combination of a cannabis derived compound, and a medicinal mushroom.