Chinese Food Market

The Chinese Food Market uses Red Rice for numerous things. They commonly use it as a food dye. They also sell it as dried grains, powders and paste. Did you know that they used it for Chinese herbal medicine? First the Chinese food market red rice is a form of yeast rice. Which gets the name from purple fermented rice, which gets its color from the mold it grows in. It then is sold in all the Chinese food market as whole dried grain, pasteurized wet aggregate, and a ground powder. Also, it was used as a food dye, until chemical coloring came along.

When they get the crop of rice it takes a long soak in water until the rice is completely saturated. Then basically there is two ways the raw rice can be cooked. You can either steam in for sterilization, so that it can be used in cooking or you can also immediately inoculate it. As well as being a food, they use it in Chinese herbal medicine. It helps remove blood blockage, more commonly known as blood clots, as well as your digestive system. They also now use it to help lower cholesterol. The Chinese herbal medicine is not based on theory but a school of thought. And now the FDA here in the USA, have introduced it into our cholesterol lowering medications, it is also believed that it may aid many other things which are yet unknown to us. It is a supplement here in the USA.
There are many side effects of taking the Chinese food market red rice, but many of them match those we already face with any supplement or drug we take. The most common side effects are; headache, indigestion, bloating and gas, dizziness, heartburn, muscle pain, and joint pain they still don't know exactly why there are these side effects. The side effects that are not so common are; Liver inflammation, Damage to peripheral nerves, Myopathy, as well as Rhabdomyolysis. What Rhabdomyolysis is, is the breaking down of muscle tissue which can lead to liver failure, but it is very rare to have this side effect. There is no info on the long term effect of red yeast rice in medicine.

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