Benefits of Red Yeast Rice?

Answer

Red yeast rice is a fermented rice that gets its color from the mold Monascus purpureus. One of the benefits of red yeast rice is its ability to lower cholesterol. It has aids in digestion.
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Benefits of Red Yeast Rice
The benefit of red yeast rice is the reduction of bad cholesterol that is produced by the liver. Consider reducing processed foods and increasing intake of healthy fats to reduce cholesterol with advice from a registered dietitian in this free video on... More »
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Source: www.ehow.com
Q&A Related to "Benefits of Red Yeast Rice?"
As mentioned above, trials have shown that red yeast rice can lower blood cholesterol by up to 15% more than a placebo. For patients with extremely elevated levels of cholesterol
http://www.life123.com/health/herbal-supplements/r...
As a dietary supplement, red yeast rice has recently drawn attention in the U.S. for having the potential to lower cholesterol. It is made by soaking rice in red yeast and fermenting
http://www.ehow.com/list_6143032_benefits-chinese-...
Red yeast rice is a dietary supplement marketed as a natural way to lower cholesterol. According to the Mayo Clinic, clinical studies have shown that red yeast rice can lower the
http://www.ehow.com/list_6072118_benefits-red-yeas...
Red yeast rice, a popular supplement and food product originating in China, is made through fermenting a strain of red yeast over rice grains. Unaltered supplements and foods containing
http://www.ehow.com/facts_5184623_health-benefits-...
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Red yeast rice is a bean overgrown with a mold culture. It is used to color a wide variety of food products, including pickled tofu, red vinegar and perking duck ...
I pulled this answer from MedicineNet.com's website. It is the best answer that I have seen from all the sites that I have researched. I hope it helps. woodcat8 How safe are red yeast rice products? Animal studies have been conducted in China using h ...
Statins are made by separating a by-product from the fungi red yeast rice, called Monascus purpurus. They were discovered by Japanese biochemist Ekiro Endo in ...
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