Stabilized Rice Bran Oil

Rice Bran Oil is truly “The World’s Healthiest” edible oil, containing vitamins, antioxidants, nutrients and is trans fat free.  It can help lower cholesterol, fight diseases, enhance the immune system, fight free radicals and more. Rice Bran Oil is extremely light, versatile and delicious. Use it to fry, sauté, in salad dressings, baking, dipping oils and where ever you use cooking oil.

Rice bran oil is vastly superior to traditional cooking oils and can be considered a nutraceutical (food as medicine) oil that is perfect for all your healthy cooking needs. Rice Bran Oil is quickly becoming a favorite in commercial frying to replace hydrogenated oils that contain trans fat. This is due to rice bran oils health, flavor and performance benefits.

Some of the benefits of Rice bran Oil are:

  • A source of vitamin E complex, antioxidants and other micronutrients to help fight free radicals and combat the effects of aging. Rice bran oil has more of these components than other cooking oils.  The components of rice bran oil give it an outstanding shelf life.
  • Rice Bran Oil has the best balance of saturated, monounsaturated and polyunsaturated fats as recommended by such organizations as the American Heart Association and the World Health Organization.  It’s the oil of choice for improving serum cholesterol and preventing cardiovascular diseases.
  • The viscosity of rice bran oil is very light and the flavor delicate.  Foods cooked with  Rice Bran Oil absorb up to 20% less oil!  Less oil absorbed results in reduced calories, better, lighter tasting food and enhanced flavor and palatability.  Less oil absorbed also makes it more economical.
  • Rice Bran Oil is hypoallergenic.  For those who have an intolerance to other cooking oils this is an excellent alternative.
  • Rice bran oil is a naturally occurring source of many antioxidants such as Tocopherols, Tocotrienols, Gamma Oryzanol, Phytosterols, Polyphenols and Squalene.
  • Rice bran oil has a very high smoke (burn) point, making it perfect for deep frying, pan or stir frying and is a premium choice for the replacement of hydrogenated oil containing trans fat now being used in deep fryers.
  • Rice bran oil creates less polymers than other oils meaning better flavor and easier clean-up.

The American Heart Association (AHA) recommends the average intake of fat should be 30% of your total caloric intake. This fat intake should consist of balanced fat, which provides nutrients that are essential to sustain life. A Balanced fat intake should contain approximately 30% saturated fat, 33% poly-unsaturated fat, (containing Essential Fatty Acids) and 37% mono-unsaturated fat.

Comparison of smoke point and balance of fats in some commonly used oils:

OIL TYPE SMOKE POINT MONO-UNSATURATED FAT POLY-UNSATURATED FAT SATURATED FAT
Rice Bran Oil 490º 47% 33% 20%
Olive 360º 77% 9% 14%
Canola 450º 61% 33% 7%
Peanut 460º 48% 34% 18%
Soybean 440º 24% 61% 15%
Grape seed 485º 14% 77% 9%

Rice Bran Oil: The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.

Olive Oil: High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFA’s are truly essential to life as every metabolic process in the body depends on these fats

A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil.

Canola Oil: High mono fat with cholesterol lowering ability but there are concerns about the origin. “Canola oil” is a term coined by Canada to change the name of “rapeseed oil”. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice.

Peanut Oil: A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it a good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.

Soybean Oil: This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched. Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.

Grape Seed Oil: A good frying and salad oil, but again high in poly fat. It does lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat.

Comparison of natural antioxidants in edible oils

OIL TYPE VITAMIN E TOCOPHEROL (ppm*) VITAMIN E TOCOTRIENOL (ppm*) ORYZANOL (ppm*) TOTAL NATURAL ANTIOXIDANTS (ppm*)
Rice Bran Oil 81 336 2,000 2,417
Olive 51 0 0 51
Canola 650 0 0 650
Sunflower Oil 487 0 0 487
Soybean Oil 1,000 0 0 1,000
Palm Oil 256 149 0 405

Ppm=parts per million

Because you use less oil and there is less absorption of oil into foods. The cost of rice bran oil is about the same as the better quality olive oils and much more nutritious for you.

For a more complete description of the nutritional make up of Stabilized rice bran, why it’s one of the best supplements to take due to the it’s high antioxidant values and overall nutrition, read my article on rice bran the new super food at www.tricitychiro.com . Stabilized rice bran and stabilized rice bran oil is very different than just rice.