Oct 21 2008
A Chinese Cooking Ingredient works as a Natural Statin
An ingredient used in Chinese cooking for centuries has now been linked to fighting off heart disease, according to the American Journal of Cardiology.
An extract from Red Yeast Rice (known as xuezhikang) or a placebo was giving to about 5,000 people who had incurred a heart attack in the previous year. After nearly 5 years, the members who consumed the red yeast rice had shown a 45% reduced risk of another heart attack and a 30% reduced risk of death due to cardiovascular disease.
Similiar to statins, red yeast rice slows an enzyme that is involved in the synthesis of cholesterol. While statins reduce levels of coenzyme Q10; red yeast rice does not appear to have the same effect.
While red yeast rice may seem like a great alternative to traditional statins; be sure to consult your doctor first. If you are curious about treating your cholesterol with red yeast rice, it is recommended that you work with a physician who is “open and knowledgeable about alternatives for heart health.”
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