A food called red yeast rice in English has been a favorite dish in Asian countries for a long time and is a traditional part of Peking duck. Traditional Chinese medicine has used the dish for over 1,000 years in order to help the body keep up a good circulatory system and heart. In China, its use has been noted as far back as the Tang Dynasty of China back in 800 A.D. There might be a good reason for this use, since recent research has shown that red yeast rice is quite good at assisting in lowering a person’s cholesterol. Just what is red yeast rice?
Red yeast rice is made by fermenting a mold called monascus purpureus on top of rice. There is a unique process that is used to separate the naturally occurring ingredient called mevinolin and this somewhat similar to other drugs that doctors give their patients to fight high cholesterol like Lipitor and Zocor. While everyone needs cholesterol in order to have a healthy life, having too much of it as most people know can lead to problems. Our livers produce about eighty percent of the cholesterol that the body needs and the other twenty percent comes from the food that we eat. What the red yeast rice does when you eat it is block the enzyme that exists in the liver to induce the production of cholesterol. Unsaturated fatty acids in the red yeast rice could also possibly add to the beneficial attributes of it.
The possibility of its medical uses has only recently been noticed in western countries, even though it has been used in Asia for centuries. An extract of one of its natural ingredients, mevinolin, is often sold over the counter as a dietary supplement of sorts to be used for controlling cholesterol. You do not need a prescription for this supplement and some people are taking advantage of this.
It is not recommended to eat red yeast rice or take the dietary supplement of mevinolin if you have already been prescribed a drug for high cholesterol such as Lipitor or Zocor.
What about the mold that is used to make the dish? Monascus purpureus is a purplish-red mold in the family Monascaceae and it is used mainly in Asian dishes for color, however it can also impart a pleasant flavor to the food, as well.
Saturday, January 26, 2008
Sake Is Not Possible Without Mold:Sake is produced differently than a beverage such as wine
In Japan, koji has been used to make sake for hundreds of years and what might be the surprising thing is that it is actually a kind of mold. The scientific name for the mold is Aspergillus Oryzae and it creates a few different enzymes as it reproduces and these are what cause the starches in the rice to turn into sugars that feed the yeast cells that produce both alcohol and carbon dioxide. Without the addition of the koji, the Japanese alcoholic beverage of sake cannot exist. There are other beverages in Asia that have been known to use koji, but the ways they are brewed are very different.
Sake is produced differently than a beverage such as wine, so it might be useful to explain just how different the production methods are. Wine is created from fermented grapes that already have sugar (or glucose) in them and sugar is what yeast has to eat. Even though there are other kinds of sugars in existence, the yeast cannot metabolize them and so when wine is made, the yeast is put into a liquid that already has sugar in it.
Sake is brewed somewhat similar to beer, but it is not malted. It is made from steamed rice that has had its husk removed and the rice is milled in order to remove the outer covering. It is not uncommon for a rice to be washed down to 50 percent or even less of its former weight in order to get to the innermost part of the rice, which does not contain all of the proteins, amino acids, and fats that can give the sake an unwanted flavor or smell.
Aspergillus oryzae has a very powerful affect on the final product and its cultivation is taken very seriously. It is produced in a different room in the brewery that is known as the koji-muro. When it is ready, it is added to more steamed rice. Later on in the batch, it is put into a large tank where the rice, yeast, water, and koji will continue to ferment. One account says that a brewer presented a bottle of sake with an apology, saying that they had rebuilt their koji-muro the year before and that the cedar wood used in the walls was not as ready as they had thought. The cedar could be tasted and smelled in the sake.
Koji is what gives the rice its unique flavors depending upon what kind of rice it is cultivated on, the pH level of the water, the mineral content of it, and many other things are what make koji one of the most important ingredients of sake.
Sake is produced differently than a beverage such as wine, so it might be useful to explain just how different the production methods are. Wine is created from fermented grapes that already have sugar (or glucose) in them and sugar is what yeast has to eat. Even though there are other kinds of sugars in existence, the yeast cannot metabolize them and so when wine is made, the yeast is put into a liquid that already has sugar in it.
Sake is brewed somewhat similar to beer, but it is not malted. It is made from steamed rice that has had its husk removed and the rice is milled in order to remove the outer covering. It is not uncommon for a rice to be washed down to 50 percent or even less of its former weight in order to get to the innermost part of the rice, which does not contain all of the proteins, amino acids, and fats that can give the sake an unwanted flavor or smell.
Aspergillus oryzae has a very powerful affect on the final product and its cultivation is taken very seriously. It is produced in a different room in the brewery that is known as the koji-muro. When it is ready, it is added to more steamed rice. Later on in the batch, it is put into a large tank where the rice, yeast, water, and koji will continue to ferment. One account says that a brewer presented a bottle of sake with an apology, saying that they had rebuilt their koji-muro the year before and that the cedar wood used in the walls was not as ready as they had thought. The cedar could be tasted and smelled in the sake.
Koji is what gives the rice its unique flavors depending upon what kind of rice it is cultivated on, the pH level of the water, the mineral content of it, and many other things are what make koji one of the most important ingredients of sake.
A General Facts Guide About Mold: Mold needs nutrients
Whether you are indoors or outdoors, mold is always there. No matter where you are, there is no such thing as an environment on the planet earth that is considered to be mold-free. Wherever there are the three things that mold need to survive, there will be mold, even though you might not be able to see it. Mold is only visible to the human eye when colonies of it start to grow. Just what does mold need to grow?
Mold needs nutrients. In an outdoor environment, this would be organic matter such as dead plants or animals. This is a necessary natural event that has to take place to get rid of the some of the debris that builds up on the forest floor. In the indoor environment, molds often feed on building materials. These can include cardboard, paper on both the sides of drywall, soap, fabrics, and other kinds of dust.
Moisture is also required by mold in order to survive. In order to begin decaying organic matter and digesting it, it needs moisture. Mold often grows inside the home during the summer when moisture becomes trapped inside the house and in the house in the winter when certain areas become drafty and condensation builds up in areas.
Something else mold needs to survive is very simple and we all have a lot of it, whether we realize it or not. Mold needs time to grow. It can start to form a colony as soon as 24 hours up to ten days after it gets enough of the nutrients and moisture that it needs to survive. The longer you allow something such as a wet towel or wet piece of clothing to lie on the floor in the back of your closet, the more time you are giving mold to start growing on it.
One last thing that molds tend to need in order to continue growing is heat. Not all molds need a significant amount of heat in order to grow, but many do. Molds have been known to survive at extreme temperatures and remain dormant, but not actually continue growing. They can be exposed to temperatures around 2 degrees Celsius and still only become dormant instead of dying like some other organisms would do.
Mold needs nutrients. In an outdoor environment, this would be organic matter such as dead plants or animals. This is a necessary natural event that has to take place to get rid of the some of the debris that builds up on the forest floor. In the indoor environment, molds often feed on building materials. These can include cardboard, paper on both the sides of drywall, soap, fabrics, and other kinds of dust.
Moisture is also required by mold in order to survive. In order to begin decaying organic matter and digesting it, it needs moisture. Mold often grows inside the home during the summer when moisture becomes trapped inside the house and in the house in the winter when certain areas become drafty and condensation builds up in areas.
Something else mold needs to survive is very simple and we all have a lot of it, whether we realize it or not. Mold needs time to grow. It can start to form a colony as soon as 24 hours up to ten days after it gets enough of the nutrients and moisture that it needs to survive. The longer you allow something such as a wet towel or wet piece of clothing to lie on the floor in the back of your closet, the more time you are giving mold to start growing on it.
One last thing that molds tend to need in order to continue growing is heat. Not all molds need a significant amount of heat in order to grow, but many do. Molds have been known to survive at extreme temperatures and remain dormant, but not actually continue growing. They can be exposed to temperatures around 2 degrees Celsius and still only become dormant instead of dying like some other organisms would do.
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