Word’s Healthiest Oil –Rice Bran Oil (RBO)

Scientific research has discovered the goodness of rice bran oil, which has its origins in southern India, but seems to have lost its identity in the plethora of refined cooking oils. Now, it’s commonly used in countries like Japan, Korea, Taiwan and Thailand.

Being a good source of mono-unsaturated fats (40 per cent), rice-bran oil protects against cardiovascular ailments by reducing LDL (bad cholesterol) by seven to 10 per cent. It has also been found to protect against the early onset of atherosclerosis and reduce the risk of coronary heart disease.

The reduction in LDL cholesterol can also be attributed to the presence of antioxidants like gamma oryzanol and tocotrienols in rice-bran oil. Oryzanol reduces cholesterol by increasing fecal bile acid excretion, conversion of cholesterol to bile acids and inhibition of cholesterol absorption. Alpha-linolenic acid, present in this oil, helps in lowering blood pressure and improving brain function.

The oil also has a high concentration of powerful phyto sterols that have been found to protect against cancer of the colon and gastro-intestinal tract.

Gamma-oryzanol also has potent anti-cancer effects. Besides being good for normal growth, skin and immunity, it protects the oil from rancidity, thus increasing its shelf-life. Gamma-oryzanol has been known to treat nerve imbalance and disorders of menopause. It has been used in Japan as a natural antioxidant in foods, beverages and cosmetics.

Oxidation stability is one of the main criteria for selecting a frying medium. Studies conducted by the Central Food Technological Research Institute, Mysore, have shown that rice-bran oil has 2.5 to five times more oxidation stability than groundnut oil.

Frying in rice-bran oil is also good as its uptake by fried food products has been reported to be less in comparison to most cooking oils. When compared particularly to groundnut oil, the uptake is five to ten per cent less. The light viscosity of rice-bran oil also allows it be absorbed less during cooking, rendering the food non-greasy and reducing overall calories.

Being an excellent frying medium and contributing pleasant flavour to fried foods are some of the properties of rice-bran oil which make it a premium choice for frying upscale products ranging from potato chips to chicken and fish. It can also be used in salad dressings, baking, cooking and frying without a lingering after taste.

Not surprisingly, with its health benefits, low absorption properties, stability and delicate flavour, rice-bran oil has acquired health food status in many Eastern countries.

Click the link to read the original article in The Indian Express.com

http://www.indianexpress.com/news/branded-healthy/369007/1

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