Now Foods Red Yeast Rice 1200mg, 120 Tablets #3503
Now Foods Red Yeast Rice is a unique natural product native to China, that's been used in Asian traditional medical systems since approximately 800 A.D. Produced by fermenting red yeast Monascus purpureus with white rice. Red Yeast Rice is commonly used in cooking applications to enhance the color and flavor of foods. Peking Duck is an example of the coloration and flavor imparted by Red Yeast Rice. Now Foods Red Yeast Rice Extract is carefully produced to avoid the presence of citrinin, a sometimes toxic by product of the fermentation process.
Does red yeast rice actually work?
Research shows that red yeast rice containing considerable amounts of monacolin K can lower your total blood cholesterol level, your low-density lipoprotein (LDL, or "bad") cholesterol level and your triglyceride level.
Nutrition Info.
Serving Size 1 Tablet.
Servings Per Container 120.
Amount Per Serving % Daily Value.
Calcium from Calcium Carbonate 275mg 30%.
Red Yeast Rice Monascus purpureus 1.2g 1,200mg.
Concentrated 10-1 Powder.
Percent Daily Values are based on 2,000 calorie diet. Daily Value not established.
Details Serving Size 1 Tablet.
Suggested Use:
As a dietary supplement, take 1 tablet 1 to 2 times daily, preferably with meals. We also recommend taking this product with Now Foods CoQ10 capsules, softgels or chewable lozenges for enhanced benefit.
Free of sugar, salt, wheat, gluten, soy, milk, egg or preservatives.
Other Ingredients:
Calcium Carbonate, Maltodextrin, Silica, Magnesium Stearate vegetable source and Vegetable Coating. Vegetarian Formula.
Warnings: Caution Please discard the inedible freshness packet. Caution Not intended for pregnant or lactating women. Individuals with liver disease or those currently taking any medications should consult with a health practitioner prior to use.
Disclaimers None.
DISCLAIMER:
*These statements have not been evaluated by the Food & Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
