Red Rice Koji

Product Description

Red Rice Koji is a product made by fermenting rice with yeast. Its historical usage in Chinese culture dates back to 800 A.D., where it served both as a dietary staple and a medicinal remedy. The ancient Chinese pharmacopoeia, named Ben Cao Gang Mu-Dan Shi Bu Yi, during the Ming Dynasty between 1368 and 1644, recognized the therapeutic advantages of Red Yeast Rice. It was primarily noted for its ability to enhance blood circulation and promote digestion. Its efficacy relied on the presence of Monacolin K, an active compound widely employed in the treatment of elevated cholesterol levels. Scientific investigations have demonstrated the potential of red yeast rice in reducing the levels of low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol.

Features

The process of fermenting Red Rice Koji leads to the formation of active enzymes that have significant benefits for the human body. Once these enzymes are ingested, they work to expedite the breakdown of food particles in the digestive system, while simultaneously enhancing gastrointestinal health. Improved absorption and utilization of food matter is another advantage of consuming Red Rice Koji, as is the associated elevation of digestive function. Bloating and indigestion, both of which commonly afflict the human body, can be mitigated significantly through the regular consumption of Red Rice Koji.

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