Red Yeast Rice: Anti-cholesterol but be careful

Red yeast rice: a valuable ally against cholesterol but be careful to limit its use to a few months

Red yeast rice is the product of a microscopic fungus cultivated on rice.
This microorganism, Monascus purpureus, produces a characteristic red pigment which gave its name to the yeast.
It is therefore the yeast that is red and not the rice.

In Asia, red yeast rice is a food product, used as a colouring or flavour enhancer since 800 BC.
The product of the fermentation of rice by the yeast is dried and ground into powder which is used in various Asian food preparations: sauces, rice wine, tofu, pickled vegetables, salted meats, etc…
Among other components, red yeast rice contains statins, monacolins, (such as monacolin K for example), substances that inhibit cholesterol synthesis.

Red yeast rice is therefore a valuable ally for people wishing to lower their cholesterol levels as well as for those who want to lose weight.
Some studies highlight the preventive role against cancer of natural statins as well as their effects on the recovery of people who have suffered heart attacks.

But be careful, the contraindications that apply to chemical statins also apply to red yeast rice and caution is needed regarding possible interactions between natural products and medications.
Red yeast rice should not be combined with other statins.
It is interesting, however, to take it with coenzyme Q10, an antioxidant essential for cellular energy.
The duration of consumption should not exceed three consecutive months, in order to avoid harmful effects on essential fatty acids.

Red yeast rice supplements combined with omega 3-6-9 and coenzyme Q10 are available as dietary supplements, allowing action on both cholesterol and hypertension.

By respecting the usual precautions, this natural product can prove to be an alternative to chemical treatments which are often difficult to assimilate.