Red Yeast Rice (Item #085)
Red yeast rice is the product of a yeast (Monascus purpureus) grown on rice, and is a dietary staple in some Asian countries. The use of red yeast rice in China was first documented in the Tang Dynasty in 800 A.D. A detailed description of its manufacture is found in the ancient Chinese pharmacopoeia, Ben Cao Gang Mu-Dan Shi Bu Yi, published during the Ming Dynasty (1368-1644). In this text, red yeast rice is proposed to be a mild aid for gastric problems (indigestion, diarrhea), blood circulation, and spleen and stomach health. Red yeast rice in a dried, powdered form is called Zhi Tai. When extracted with alcohol it is called Xue Zhi Kang.
- Produced by the fermentation of red yeast (Monascus purpureus) with white rice
- Raw material is tested to ensure the absence of citrinin and aflatoxin B1 toxins
- Look for in the Heart Health or Wellness categories
- Suggested use: Take one capsule daily with a meal or as directed by your health care professional