What is Red Yeast Rice and Why Is It a Deadly Toxin?
What is Red Yeast Rice and Why Are There Deaths from Supplements Containing It?
Red yeast rice is a popular ingredient in dietary supplements among health enthusiasts, with properties that have found to help reduce cholesterol. In Thailand, there has been research but no widespread products have found, unlike in Japan. Where has use as an ingredient in dietary supplements for many years.
But this year, there was a report that a patient died in March. During the investigation into the cause, more deaths continued to occur. As of the latest report (July 11, 2024), there have been 93 deaths, not including the hundreds who need to be treated.
Although the exact cause is under investigation, all cases have a history of using a dietary supplement called Beni-koji choleste-help.
Which contains red yeast rice, produced by Kobayashi Pharmaceutical Co., Ltd. in Japan. Some cases have use for many years. After the incident, Japan recalled all products, assuming that citrinin. Which may have been contaminated from fermentation process, may cause kidney failure. Initial news reports state. That the examination and analysis did not find such substances, but other suspicious substances were found and further investigated.
In Thailand, it has not been affect in any way because the FDA has not allowed it import for sale in Thailand because it uses a higher amount of the active ingredient, monacolin, than the amount specified in Thailand. However, we would like to introduce everyone to this red yeast rice.
What is red yeast rice?
Also known as “benikoji”, “fermented red rice” or “Monascus purpureus”, has a history of over a thousand years and plays ทางเข้า ufabet https://ufabet999.app important role in both the food culture and traditional medicine of East Asia. In China, evidence of red yeast rice’s use dates back to the Zhou Dynasty (1046-256 BC) to dye fabrics, preserve food, and treat diseases. In Japan, is use food coloring and cosmetics. Traditional medicine practitioners also use it to treat gastrointestinal problems, purgative problems, and inflammation. In Southeast Asia, is use ingredient in foods such as fermented tofu, fish sauce, and barbecued pork.