Red yeast rice is made by fermenting a specific, colorful strain of yeast over rice. Used for centuries in China as both medicine and food, this nutrient supports healthy cholesterol levels in the normal range and supports circulatory system function. Note: People using this product should have their cholesterol levels checked regularly. 

• Provides traditional support for the circulatory system 

Our red yeast rice comes from a trusted partner in China with a reputation for excellence. It is non-GMO verified, and free of solvents and the most common allergens. We ascertain the quality and purity of our raw material by testing for heavy metals, microbes, pesticides and other possible contamination. Part of this includes utilizing inductively coupled plasma mass spectrometry (ICP-MS).

Nature’s Sunshine launched Hongqu, a red yeast rice product in the summer of 1998 and reintroduced it in 2004 as Red Yeast Rice. But to get the full story, you have to go back much further… For more than 1,000 years, red yeast rice has been used in China in both Traditional Medicine and Asian cuisine. Monascus purpureus is combined with rice and fermented. Then extracts are taken from the bright red rice to create a supplement rich in nutrients that may naturally help slow the liver’s normal ability to produce cholesterol.
Red yeast rice supports the body’s ability to maintain normal-range cholesterol levels. It has also been used for flavoring, coloring and preserving food.

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How to Use