Hello! Thanks for the question! So first, I will directly say wherever you found that, it is a lie. Wood grown mushrooms are turned in 10x extracts meaning they need to make it about 10x stronger to standardize it to 30% polysaccharides. Our mushrooms, are not extracts and have a naturally occurring 70% (roughly) polysaccharides.
The DNA used to make our mushrooms has gone through a few decades of natural selection - competing various strains against each other so the most powerful wins and is selected to create the next cycle. As well, from a nutrition standpoint, Milo is a lot more nutritious than wood! So the mushrooms grow faster, and are much stronger.
Most studies use whole, full-spectrum mushrooms and not extracts from mushrooms grown on logs.
As well, wild grown mushrooms are prone to toxins and insect droppings. This does not happen in a controlled commercial lab setting. Toxins and droppings cannot be washed off or removed doing pressure cooking.
Thanks!