Stabilized Rice Bran
Stabilized Rice Bran is about 30% dietary fiber (both soluble and insoluble)
and only about 8% sugars, 14% protein and 20% rice bran oil, a source of
tocotrienols. Most importantly, the material is stabilized. This means the rice
bran has been stabilized to prevent rancidity by inactivating its natural lipase
enzymes. Lipase enzymes in rice bran can render the material unfit for human
consumption within 12 hours of milling and unfit for even animal consumption
within 48 hours. Stabilized Rice Bran has significant amounts of carotenoids,
tocopherols, and tocotrienols, phytosterols, B-vitamins, and some very important
minerals. In short, Stabilized Rice Bran is a good, nutrient dense whole food
that is rich it fiber too.
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* These statements have not been
evaluated by the Food and Drug Administration. These products are not intended to
diagnose, treat, cure, or prevent any disease. This information is nutritional in nature
and should not be construed as medical advice. This notice is required by the Federal
Food, Drug and Cosmetic Act.
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Last modified:
July 22, 2011
