There is a natural way to lower cholesterol without side effects

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East Asian peoples have known the fermentation process for centuries, in which cooked rice is inoculated with a species of yeast, Monascus Purpureus, and subjected to a slow fermentation of several weeks. The resulting substance is fermented red rice or red yeast rice. It is used in a dried, ground state or as a dilute alcoholic extract for flavoring, preservation or as a coloring agent for various foods and drinks. A Japanese researcher, Akira Endo, discovered that the substances in the yeast species used to ferment rice can inhibit one of the key enzymes in cholesterol synthesis, HMG-CoA (3-hydroxy-3-methylglutaryl-coenzyme-A reductase). One such substance is Monacolin-K, which is the same as lovastatin, which is still used today, and is the basis of drugs recommended for hypercholesterolemia. The production of synthetic drugs started in 1979 from the active ingredient, but at the same time it also became a component of dietary supplements.