From waste to wonder: Rice wine byproduct may hold the secret to longevity
Scientists say tapuy ‘lees’ could be the next Filipino functional food — and even help fight aging
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Bottled heritage. Tapuy, a traditional Filipino rice wine made from glutinous rice like the heirloom Ballatinao variety, is now at the center of scientific studies for its surprising health-boosting byproduct — the nutrient-rich lees left behind after fermentation.
Photo courtesy of the Philippine Rice Research Institute, Creative Commons.
