Wednesday, November 22, 2006

Duck tales


UM study shows roast duck may lower cholesterol

PETALING JAYA: Research has shown that eating roast duck may actually promote lower cholesterol levels.

However, initial studies by Universiti Malaya (UM) have found that it is not the duck itself that possesses the attributes, but rather the reddish powder called propriety red yeast rice (PRYR) that is used in the seasoning of the duck.

The food condiment has been reported to be effective in reducing hyperlipidemia (high blood cholesterol), diabetes and other heart ailments.

PRYR, also known as Xuezhikang, is also used in tonic preparations and enhancing food textures in Asian dishes.

A big shout out to all ducks, and we hope to see you soon in Taman Connaught, Cheras! Quack you!

2 comments:

sorhai said...

Its not the duck, its the red powder Red Yeast Rice. Char Siew also use the same ingrediant.

Lyrical Lemongrass said...

Sorhai: Cool. Thx for the info! :-)