Health Benefits of Rice Bran Oil

sumitra

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#1
Health Benefits of Rice Bran oil

Choosing the right cooking oil is of vital importance as this choice directly affects your health. Bad dietary fats can prove to be really bad for your health. They can cause inflammation which leads to arthritic aches and pains, heart disease, type II diabetes, cancer and other degenerative conditions. Good dietary fats on the other hand can reduce inflammation and reduce your risk of developing heart disease, rheumatoid arthritis, joint pain, Type II diabetes, metabolic disorder, make your skin glow and improve your immune system.But before we talk about good fats and bad fats we need to know what these fats are all about. Fats are one of the four macro nutrients required to maintain health, the other three being proteins, carbohydrates and water. Fats are solid at room temperature and oils are liquid at room temperature. Both fats and oils are made up of building blocks called fatty acids.

Saturated Fats

These fats are solid at room temperature. Most non vegetarian food (meats, chicken, eggs, organ meat), milk products (butter, ghee, cheese) and oil from coconut and palm contain saturated fats. A diet high in saturated fats stimulates the liver to make the bad LDL cholesterol (low density lipo protein) and VLDL (very low density lipo protein). These have a tendency to increase stickiness of the blood and also increase clot formation. Saturated fats increase total cholesterol. The dietary cholesterol goes to the liver, where it merges with the cholesterol manufactured by the liver. It is then transported from the liver to the cells of the body via LDL which ‘carries’ the cholesterol on its back and ferries it across the blood stream and delivers it to the cells that need it. If a cell has enough it does not ‘accept’ more. The excess LDL stays in the blood where the cholesterol is deposited in the arteries causing them to narrow with plaque formation. The more saturated fat you eat and the lesser you exercise, the narrower your arteries become! Eventually the blood supply to the organ is reduced. That is why LDL and VLDL are known as bad cholesterol.

Poly Un-Saturated Fats

These are unsaturated fats found mainly in nuts, seeds and oils extracted from plants sources. Corn, soyabean, safflower, sunflower seeds etc have PUFA. These fats help lower the bad cholesterol (LDL) but at the same time also lower the good cholesterol (HDL) which is undesirable. Furthermore these poly unsaturated oils oxidize faster than monounsaturated and saturated fats. Therefore excess intake of these oils could increase free radical formation in the body thereby increasing risk of arthritis, risk of certain cancers, metabolic disorders and contribute to the ageing process. Therefore excess intake of PUFA oils is not recommended.

Mono Un-Saturated Fats

Mono unsaturated fats are found in olives, avocados, mustard seeds, ground nut, rice bran, sesame seeds, macadamia nuts. These fats are stable (means they do not oxidize easily), they lower bad cholesterol (LDL) and do not lower the good cholesterol (HDL). Therefore these are beneficial for health.

Hydrogenated Fats & Trans fatty acids

TFA’s are formed during the process of hydrogenation, when making cooking oil, margarine and vegetable shortenings. They are also found in trace amounts in some animal products like pork, beef, lamb, butter and milk. They are found in higher quantities in biscuits, cookies, white bread and most fast foods made with shortening and vanaspati . Trans fats raise the bad LDL cholesterol levels and lower the good HDL cholesterol levels. This obviously increases the risk of heart disease. It is advisable to keep trans fats intake to less than 1% of total calories, for e.g: If you are following a 2000 calorie diet, you should consume less than 2 grams of trans fats in a day. But just to give you an idea, a serving of large French fries contains as much as 6 grams of trans fats. It is advisable to reduce consumption of trans fats in your diet to trace amounts, as far as possible. Most saturated fats, trans fats and dietary cholesterol can raise LDL cholesterol & total cholesterol. Therefore replacing saturated fats, and trans fats with mono unsaturated fats and poly unsaturated fats can help lower total cholesterol and LDL cholesterol when taken along with a healthy diet and lifestyle. In order to judge any oils as healthy, there are three parameters required:
  1. Ratio of SFA/ MUFA/PUFA
  2. Ratio of omega 6/ omega 3
  3. Presence of antioxidants.
The American Heart association (AHA) recommends using oils having an almost equal proportion of saturated, monounsaturated and polyunsaturated fats in it. The NIN( National Institute of Nutrition) and the ICMR( Indian Council of Medical Research) also recommend a near equal ratio of SFA( 27-33%): MUFA( 33-40%): PUFA(27-33%) in a healthy oil. Rice Bran oil is closest to this recommendation. Its percentages being SFA (24%): MUFA (42%): PUFA (34%). It has a balanced fatty acid profile, has some amount of omega 3 fats, and contains good amount of natural antioxidants namely oryzanol, tocotrienol, tocopherol and squalene. It is therefore reassuring to know that finally there is an oil which can deal with your cholesterol effectively.

What is special about Rice Bran oil?
There are many varieties of oil that line the shelves of super markets. So then why should we switch to Rice Bran Health Oil? The answer is simple:
  • Rice Bran Health Oil contains the right amount of oryzanol (antioxidant) to provide cholesterol lowering properties. It reduces cholesterol formation and absorption thus reducing blood cholesterol, also reducing blood clotting by retarding platelets aggregation (thus lowering possibility of heart attack) and increases cholesterol excretion thus reducing total cholesterol effectively.
  • When you eat a low carbohydrate diet cooked in rice Bran Health Oil, it also helps reduce triglycerides (a kind of blood fat), reduces the bad cholesterol (LDL) and improves the good cholesterol to bad cholesterol ratio (HDL/LDL) which is very important for heart health.
  • Rice Bran Oil has a balanced fatty acid profile close to the World Health Organization (WHO), American heart association’s (AHA), the National institute of Nutrition (NIN) and the Indian Council of medical research (ICMR) recommendation.
  • Rice Bran Oil has more antioxidants (like oryzanol, tocotrienol, tocopherol, squalene) as compared to other cooking oils. This essentially results in health benefits like :-
    • Better Skin :- Squalene softens the skin as it is a natural moisturizer . This effectively helps delay wrinkle formation and protects the skin from sun damage and maintains a healthy skin tone.
    • Enhances the immune system :- Due to its high antioxidant content, it fights the free radicals that harm the immune system thereby protecting the body from disease. Besides benefiting the lipid profile, oryzanol also has anti dandruff and anti ageing properties.
    • Helps prevent cancer :- Rice Bran Oil is rich in tocopherol and tocotrienols (vitamin E) which are powerful antioxidants. These are anti-mutagenic elements that curb the cancer causing free radicals thereby reducing cancer risk. Until recent times the health aspects of Rice bran oil have not been adequately highlighted. It is important for people to know that rice bran oil has not only cholesterol lowering properties but also has anti viral, anti itching and anti cancer effects.
    • Nervous system and endocrine health :- The antioxidants found in Rice Bran Oil also benefits the nervous system. Vitamin E helps improve neurological functioning and balances the endocrine hormones.
The best thing about Rice Bran Oil is that it retains antioxidant stability even at high temperatures. It has a high smoking point of 254°C. The usual frying temperatures are between 180°C- 190°C. Rice Bran Oil remains stable upto more than 250°C. So it has a high heat stability which is important when you are looking for a healthy cooking oil. High temperatures are known to produce mutagenic elements in edible oils as well as in the food that you cook in it. But this is not the case with Rice Bran Oil. It does not breakdown into toxic compound under high heat. Rice Bran Oil is less viscous so it does not stick to the food – which means that the food absorbs less oil which in turn reduces the oil content and the caloric value of the food making it healthier.It is a known fact that food cooked at high temperatures absorbs less oil. Since Rice Bran Health Oil is heat stable, one can cook at high temperatures (if needed) without having to worry about decomposition of the oil. This allows less oil to be absorbed by the food. Thus making it lesser in calories and therefore beneficial for your waist line and health in general.


for more information please refer fortunericebranhealth.com
 
Last edited:

sumitra

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#3
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. Below is a chart showing the smoke point and the balance of fat in commonly used oils.
[TABLE="width: 750"]
[TR]
[TD][TABLE="width: 741"]
[TR]
[TD="bgcolor: #b2b778"]
[FONT=Verdana, Arial, Helvetica, ]Oil Type[/FONT]​
[/TD]
[TD="bgcolor: #b2b778"]
[FONT=Verdana, Arial, Helvetica, ]Smoke Point[/FONT]​
[/TD]
[TD="bgcolor: #b2b778"]
[FONT=Verdana, Arial, Helvetica, ]Mono-unsaturated Fat[/FONT]​
[/TD]
[TD="bgcolor: #b2b778"]
[FONT=Verdana, Arial, Helvetica, ]Poly-unsaturated Fat[/FONT]​
[/TD]
[TD="bgcolor: #b2b778"]
[FONT=Verdana, Arial, Helvetica, ]Saturated Fat[/FONT]​
[/TD]
[/TR]
[TR]
[TD]
[FONT=Verdana, Arial, Helvetica, ]Rice Bran Oil[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]254˚C[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]47%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]33%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]20%[/FONT]​
[/TD]
[/TR]
[TR]
[TD]
[FONT=Verdana, Arial, Helvetica, ]Olive Oil[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]182˚C[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]77%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]9%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]14%[/FONT]​
[/TD]
[/TR]
[TR]
[TD]
[FONT=Verdana, Arial, Helvetica, ]Canola Oil[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]232˚C[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]61%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]33%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]7%[/FONT]​
[/TD]
[/TR]
[TR]
[TD]
[FONT=Verdana, Arial, Helvetica, ]Peanut Oil[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]237˚C[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]48%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]34%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]18%[/FONT]​
[/TD]
[/TR]
[TR]
[TD]
[FONT=Verdana, Arial, Helvetica, ]Soybean Oil[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]226˚C[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]24%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]61%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]15%[/FONT]​
[/TD]
[/TR]
[TR]
[TD]
[FONT=Verdana, Arial, Helvetica, ]Grape Seed Oil[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]251˚C[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]14%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]77%[/FONT]​
[/TD]
[TD]
[FONT=Verdana, Arial, Helvetica, ]9%[/FONT]​
[/TD]
[/TR]
[/TABLE]
[/TD]
[/TR]
[TR]
[TD][FONT=Verdana, Arial, Helvetica, ]Olive Oil[/FONT]
[FONT=Verdana, Arial, Helvetica, ]High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA).[/FONT]
[FONT=Verdana, Arial, Helvetica, ]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 bakes it undesirable in many baked goods. Traditionally a good salad oil.[/FONT]
[FONT=Verdana, Arial, Helvetica, ]Canola Oil[/FONT]
[FONT=Verdana, Arial, Helvetica, ]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 generically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of low price. The hybrid plant would be the best choice.[/FONT]
[FONT=Verdana, Arial, Helvetica, ]Peanut Oil[/FONT]
[FONT=Verdana, Arial, Helvetica, ]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 flavour. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.[/FONT]
[FONT=Verdana, Arial, Helvetica, ]Soybean Oil[/FONT]
[FONT=Verdana, Arial, Helvetica, ]This oil is 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 USA today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.[/FONT]
[FONT=Verdana, Arial, Helvetica, ]Grape Seed Oil[/FONT]
[FONT=Verdana, Arial, Helvetica, ]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.[/FONT]
[FONT=Verdana, Arial, Helvetica, ]Rice Bran Oil[/FONT]
[FONT=Verdana, Arial, Helvetica, ]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.

for more details please visit bestfield.com.au
[/FONT]
[/TD]
[/TR]
[/TABLE]

 

ramyaraj

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#5
Thank you Sumithra sister


very useful information. romba nallaa sonneenka...

ella oils laiyum... sila good qualities irukku... silla thevai illathathum irukkum... athukku thaan ippa ore oil use pannaama vera vera oils use panna solraanka

ennoda kitchenlaiyum three varities of oil irukku ennoda friend enaku sonnaanka...
 

sumitra

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#6
Thank you Sumithra sister


very useful information. romba nallaa sonneenka...

ella oils laiyum... sila good qualities irukku... silla thevai illathathum irukkum... athukku thaan ippa ore oil use pannaama vera vera oils use panna solraanka

ennoda kitchenlaiyum three varities of oil irukku ennoda friend enaku sonnaanka...
Thank you Ramya Rajan for your comments!
 
Joined
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#9
Excellent post! Thanks for all the information on rice bran oil. I would also like to add that rice bran oil when mixed with safflower oil has double the health benefits. I have been using Saffola Total, which was recommended to me by my doctor. I am a heart patient and it is very important for me to be using the right kind of oil. I heard this oil has losorb technology which makes it even better than olive oil. I would recommend this oil to all people who have cholesterol and heart problems like me. It has also helped me control my cholesterol levels.
 

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