What exactly is red yeast rice?
Red yeast rice, native to China, is a fermentation by-product of cooked non-glutinous rice on which red yeast has been grown. Since 800 A.D., red yeast rice has been employed by the Chinese as a food and, in its dried, powdered form, as a medicinal agent. The active constituents in red yeast rice are: rice starch, protein, fiber, sterols, and fatty acids, monacolin K, dihydromonacolin, and monacolin I to VI. • Which strain of red yeast rice was used for OsteoSun? Many strains of red yeast rice were tested, using different batches, suppliers, and fermenting methods, and the most bone active strain was identified. As you can no doubt appreciate, formulations and processing methods are carefully devised by manufacturers and must be as carefully protected. Therefore, please know that some details, such as the particular strain of red yeast rice as well as specific figures and protocols for the laboratory experiments, are considered proprietary information that remains within the purview of
