Red yeast rice, also sometimes called red rice koji, is a bright red/purple fermented rice which gets its color from the mold Monascus purpureus. This rice has been used in Chinese herbal and traditional medicine practices for thousands of years for its ability to invigorate the body, aid digestion, and bring life back into the blood; and in more recent years, it has also been a food supplement known to reduce serum and LDL cholesterol levels.

In the United States, red yeast rice has been used as a natural alternative to statin therapy in treating people with mild to moderate hypercholesterolemia (excess cholesterol in the bloodstream). Statin therapy is a protocol that helps reduce cholesterol and the incidence of coronary events. Red yeast rice contains many monacolins that prevent hydroxymethylglutaryl-coenzyme A (HMG CoA) reductase, which is the slowest step in cholesterol synthesis. Studies have shown that red yeast right significantly lowered LDL (also known as the “bad” cholesterol) and total cholesterol as well. When compared with statins, RYR showed equal efficacy and also appeared as a superior placebo in preventing myocardial infarction (one of the leading causes of diseases and mortality due to heart failure), total coronary heart disease events, and total deaths.

We have chosen to create a red yeast rice formula due to its powerful effects on lowering overall cholesterol levels, which in turn, reduces the risks of coronary heart disease as well.