Eastern health comes West
Western vs Eastern diet - The Western diet emphasizes wheat and corn, while the Eastern (Asian) diet is high in rice bran and palm oil. Wheat and corn are rich in tocopherols, while rice bran and palm oil contain tocotrienols. This difference may well be partially responsible for the lower incidence of heart disease and cancer in traditional Asian cultures.
It is virtually impossible to achieve therapeutic levels of vitamin E through food sources alone. For example, to get 200 IU of vitamin E, one would have to eat 10 cups of almonds, one of the richest vitamin E food sources. [5] Supplementation is therefore usually necessary, yet most vitamin E supplements are rich in tocopherols, not tocotrienols.
In rural areas of India, white rice was prepared by milling and discarding the nutritious bran, while the white starchy grain that was left was used for food. When a child or relative was sick, a mother would often rush to the local mill and collect the freshly milled rice bran from the discard pile. She would then immediately prepare a broth or gruel from the bran and feed it to the sick child, who would often recover quickly.
The nutritional superiority of rice bran has long been known. However, within hours after milling, oxidative changes render the rice bran unfit for human consumption. An enzyme called lipase combines with the oil in the rice bran, turning the oil rancid. The result - nutrients are lost and the oil undergoes chemical changes to become toxic. Forty million metric tons of rice bran are discarded annually worldwide due to rapid development of rancidity.
Scientists and others have made repeated attempts over the past 50 years to deactivate the lipase and thus stabilize the rice bran, but until very recently a non-chemical working process eluded them.
A new proprietary extrusion process has been developed to protect against rancidity and to maintain and enhance rice bran's nutritional value. A non-chemical process deactivates the lipase. The result is a highly nutritious superfood with a shelf life of a year or more. Risotriene is the soluble extract from stabilized rice bran.
Lipase is a digestive enzyme found in your body which helps to digest fats. Lipase converts oils to fatty acids, which can oxidize (spoil). However, in the body the fatty acids are processed before oxidation can occur.
All so-called stabilized rice brans are not created equal. There are other rice bran products, most of which have a shorter shelf life or taste like sawdust. Lipase deactivating processes used by other companies may destroy the antioxidants and essential fatty acids and sacrifice the nutrients in the rice bran.
The product is water soluble, predigested, and easily available to the body, and it mixed will with liquids or other foods.
