Red Yeast Rice

History

Red fermented rice, red kojic rice, red koji rice or red yeast rice is bright reddish purple fermented rice. This rice gets its color from being cultivated with the mold Monascus purpureus. The red yeast rice is sold as whole dried grains or as a ground powder and can be found in jars in the Asian market. This product was commonly used for red food coloring in Chinese and East Asian cuisine much before chemical food coloring was produced.

The first documentation of the use of red yeast rice dates back to the Tang Dynasty in 800 A.D. There is also evidence and detailed description of its manufacture in the ancient Chinese pharmacopoeia. Here it has been drafted that red yeast rice is proposed to be a mild aid for blood circulation, spleen and stomach health and gastric problems.

Red yeast rice – How is it produced?

As mentioned earlier this rice is produced by cultivating Monascus purpureus on polished rice. This is done after the raw soaked rice is fully soaked in water and the grains are saturated. After this process, the rice is either directly inoculated or steamed in order to sterilize it before inoculation. During inoculation the processed rice is mixed with Monascus purpureus spores or powdered red yeast rice. Once this process is over the mixture is incubated in an environment that is around room temperature for a period of 3 to 6 days. This time is usually enough for the rice to be fully cultured with Monascus purpureus. This can be noticed with each rice grain turning bright red in its core and reddish purple on the outside. Zhi Tai is the term coined for red yeast rice when it is in a dried and powdered form. When the rice is extracted with alcohol it is called Xue Zhi Kang.

What are the benefits associated with red yeast rice?

Red yeast rice is said to reduce total cholesterol levels by restricting the liver’s production of cholesterol. This feature of the red yeast rice may help to prevent heart diseases and other complications that are associated with it.

What are the side effects linked with red yeast rice?

Some of the side effects and dangers of red yeast rice may include:

• Indigestion
• Headache
• Heartburn
• Bloating and Gas
• A feeling of dizziness
• Pain in the muscles
• Pain in the joints
• Inflammation of the liver
• Some damage to the peripheral nerves
• Dark Urine
• Yellowing of the skin/eyes

Apart from the side effects mentioned above, red yeast rice may also cause Rhabdomyolysis, which is a breakdown of muscle tissue that can eventually lead to muscle failure. This side effect does always occur. Red yeast rice can cause myopathy too, very much similar to what statin drugs do.

What are the risks associated with red yeast rice?

People who fall into the categories below may be at risk of developing problems if they consume red yeast rice.

• Nursing and pregnant women
• Diabetics
• People with liver disease, such as liver failure, cirrhosis, or hepatitis
• People with acute infections
• People with kidney disease
• People with allergies
• People who have had an organ transplant

If you have been taking red yeast rice and experience tenderness or muscle pain, you should discontinue it and check with your doctor immediately.

Should I consult my doctor before I start red yeast rice?

Yes, It is advisable to consult your doctor or pharmacist and inform him/her about all prescription and non-prescription medications that you might be using. Let him/her decide what is good for you!