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Red Yeast Rice (120 caps)*
Red yeast rice is made by fermenting a specific, colorful strain of yeast over rice. Used for centuries in China as both medicine and food, this nutrient supports healthy cholesterol levels in the normal range and supports circulatory system function. Note: People using this product should have their cholesterol levels checked regularly.
- Provides traditional support for the circulatory system
Why Red Yeast Rice?
Our red yeast rice comes from a trusted partner in China with a reputation for excellence. It is non-GMO verified, and free of solvents and the most common allergens. We ascertain the quality and purity of our raw material by testing for heavy metals, microbes, pesticides and other possible contamination. Part of this includes utilizing inductively coupled plasma mass spectrometry (ICP-MS).
The Story behind Red Yeast Rice. Nature’s Sunshine launched Hongqu, a red yeast rice product in the summer of 1998 and reintroduced it in 2004 as Red Yeast Rice. But to get the full story, you have to go back much further… For more than 1,000 years, red yeast rice has been used in China in both Traditional Medicine and Asian cuisine. Monascus purpureus is combined with rice and fermented. Then extracts are taken from the bright red rice to create a supplement rich in nutrients that may naturally help slow the liver’s normal ability to produce cholesterol. Red yeast rice supports the body’s ability to maintain normal-range cholesterol levels. It has also been used for flavoring, coloring and preserving food.
INGREDIENTS
Red yeast rice
RECOMMENDED USAGE
Take 2 capsules with a meal two or three times daily. WARNING: Do not use this product if you are pregnant, may become pregnant, or are breastfeeding. Consult your health care provider before using if you are currently taking any cholesterol-lowering agents. Cholesterol levels should be checked regularly. For adults 20 years of age or older. People with or at risk for liver disease should not use this product. Keep out of the reach of children.
