"The results show that the mice that received stabilized rice bran (30%) into their diets had a significant decrease in the number of intestinal adenomas compared to mice on the control diet. Rice bran also decreased intestinal hemorrhage in this group," said Margie Adelman, Senior Vice President of NutraCea. "When rice bran in the mice diet was reduced from 30% to 10%, adenoma development was not significantly retarded compared to those in the control model. This suggests that adenoma-retarding activity of rice bran is dose-related, possibly linked predominately to the fiber content of the bran."
Thanks Harry!
As long as I can make Bran Muffins with their product,
I can go for it. Adding raisins and grated carrots to the
mix helps too. Or bits of Apple works too!
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May you always have..Love to Share, Health to Spare, and Friends that Care!
Rice is the staple food in the Philippines, and what better way to take in rice bran than to eat unpolished rice?
Too bad not many rice eaters eat unpolished rice. It probably would solve a lot of problems, having proteins, B-complex, tocotrienol and vitamin E, gamma oryzanol, latrile, and who knows what else, all mainly in the bran and germ.
The cheap bulk bagged rice bran from the mill is just as nutritious as the Nutricea. Nutricea tries to convey that they have a secret stabilization process but all the mills use the same simple process of heating the bran just high enough to inactivate the lipase enzyme which causes the oils to degrade. Nutricea gets their product from Ricex in California. Their delicious product is more palatable because it is much more highly refined with all the grit and insolubles removed. Because of the increased refining, I would suspect it to be less nutritious.
Quote:
There are many suitable means to stabilize or inactivate the lipase in rice bran, however most commercial systems utilize moisture-added or dry extrusion methods. These systems are selected because of their relatively low energy requirements, low capital costs and ease of operation. Stabilization by dry extrusion utilizes shear, friction, and pressure to generate the heat required to inactivate the lipase. The temperature of the bran must reach a temperature of a minimum of 130� -140� C. for up to 3 seconds to assure inactivation of the lipase.
Acceptable extrusion stabilization can be achieved under less harsh conditions by adding water or steam. The lipase is more heat sensitive at higher moisture and can therefore be inactivated at somewhat lower extrusion temperatures.
Residual peroxidase activity is generally used as the standard measure to make sure that lipase activity has been deactivated in stabilized rice bran. Peroxidase is generally considered to be more heat stable than lipase, and peroxidase activity assays are easier and more reliable than the assays for lipase. The process conditions required to inactivate peroxidase as well as lipase can also cause modification to or loss of antioxidants in the bran. This can lead to fewer fatty acids, but the bran can be subject to oxidative rancidity. In addition, because the rice bran is susceptible to mold, yeast and bacteria, the stabilization process must effectively reduce the microbiological load of the bran.
In addition to moisture added and extrusion techniques for stabilization, freezing and refrigeration of the rice bran result in economically viable processes to stabilize rice bran. Preferably, processes used to stabilize rice bran minimize the free fatty acid content, while maintaining high levels of antioxidants. Food grade stabilized rice bran is typically finely granulated, light tan in color and possesses a relatively bland flavor with a nutty, toasted overtones.
Stabilized rice bran is available commercially from Producers Rice Mill Inc. (Stuttgart, Ark.), Riceland Foods (Stuttgart, Ark.) Riviana Foods, Inc. (Houston, Tex.), Uncle Ben's Inc. (Houston, Tex.) and TheRiceX Company (El Dorado Hills, Calif.). Due to different stabilization processes, stabilized rice bran will differ in composition and stabilization characteristics when derived from different manufacturers. RiceXPatent
I bought my bulk human food grade rice bran from Riviana Foods for $15/50lbs + shipping. I quit using it because the company quit shipping in less than 1 ton lots. I believe you could still buy in 50# bags at the mill site. Both Nutricea's and Riviana's rice bran caused an allergic reaction for me but most of my customers claimed great health benefits from the crude cheap product.
Rice Bran May Prevent Intestinal Cancer
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