Red Yeast Rice |
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What is Red Yeast Rice Red yeast rice has been a staple food and has been used as an alternative medicine of the Chinese for centuries. Its use has been documented as far back as the Tang Dynasty in China in 800 A.D. and supplemented to invigorate the body, aid in digestion, and remove blood blockages. It was also used commonly as a food coloring prior to the discovery of chemical food coloring. Red Yeast Rice Culinary Uses Red yeast rice, also known as red fermented rice, red koji rice, or ang-kak is typically prepared and eaten in the same manner as white rice. Although used mainly for its color in cuisine, red yeast rice imparts a subtle but pleasant taste to food. It is also used for several types of Chinese and Korean red wines and Japanese sake. Red Yeast Rice Production Process Red yeast rice is produced by cultivating Monascus purpureus on polished rice. First it is fully saturated and then steamed for sterilizing purposes. Afterwards it is inoculated and then incubated for 3-6 days. The red yeast rice is then sold in jars at Asian markets as pasteurized wet aggregate, whole dried grains, or as a ground powder. Red Yeast Rice Supplementation Red Yeast Rice contains what are called monacolins. These monacolins have been researched and show that they can inhibit cholesterol synthesis. With heart disease as the #1 cause of death in the West supplement sales have skyrocketed in recent years. Many times red yeast rice supplements contain co q10, however co q10 has not been proven to have any beneficial effect on red yeast rice absorbtion. It is always wize to purchase from a large well established manufacturer. |
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