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What Our Experts Say:
- Used in traditional Asian diets for centuries.
- Often classified as an herb, it actually isn’t one. It is made by fermenting a special strain of yeast onto rice.
- This product is paired with CoQ10, but it is a low dose (30mg) of the inactive CoQ10, not Ubiquinol.
- Contamination of Red Yeast Rice raw materials has been a problem. We ensure our products are tested for citrinin, a kidney toxin, as well as other possible contaminants.
From the Manufacturer
The rice is fermented with a bright red yeast species called Monascus purpureus. It is also known as red koji rice. Koji, in Japanese, means “grain or bean overgrown with a mold culture.” This is a food preparation tradition dating back to 300 BC.
