Rice Bran Oil - The World's Healthiest Oil
Rice is one of the world's most important food crops and more than half of the people in the world eat rice as the main part of their diets. In some parts of the world, the word “to eat” literally means “to eat rice.” Young rice plants have a bright green color and as the grain ripens the plants turn golden-yellow. A typical rice kernel is 1/4 to 3/8 inches long.
Rice Bran Oil is truly "The World's Healthiest" edible oil, containing vitamins, antioxidants, nutrients and trans fat free. It's not just delicate and flavorful, 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. Once you use it you will be amazed cooking light and healthy is also the best tasting.
Some of the benefits of California Rice Oil are:
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:
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 your body depends on them. 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.
* ppm - stands for parts per million
Contact Linda Stradley - By Google
What's Cooking America© copyright 2004 by Linda Stradley - United States
Copyright TX 5-900-517- All rights reserved. -