Red kojic rice

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HCP1037

HCP1037

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A rice, with a red-purple hue, resulting from fermentation with the mould Monascus purpureus. The rice is used in the Chinese kitchen primarily for its colour, the subtle differences in taste are generally lost on the average palate.Alternative¡ªChinese medicine Red yeast rice was first used in the Tang Dynasty in 800 A.D. to invigorate the body, aid in digestion, and remove 'blood blockages'.Cardiology Red yeast rice contains significant amounts of lovastatin, which reduces total cholesterol, LDL-cholesterol and triglycerides. Other health benefits in red yeast rice¡ªbased on recent mainstream medical literature¡ªinclude reduced cardiovascular events and mortality in diabetes

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$2.99

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Made of Red Yeast Rice Weight:100g Preparation Time: 8-12 working days.
 
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