Rice Bran oil & IP6: What's the Secret of Whole Grains?

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Rice Bran oil & IP6:

What's the Secret of Whole Grains?

JoAnn Guest Jun 18, 2004 22:19 PDT

 

 

Whole grain consumption is widely known to promote health and reduce the

incidence of disease. Lord Wilkinson of Britain patented a method of

completely removing the bran and husks from grains in the 1700s and

smooth white flour has been popular ever since.

But white flour must be fortified with vitamins and minerals to prevent

nutrient deficiencies.

 

Even then, essential omega-3 fats are not added back to flour since they

reduce the shelf life of the product.

 

A component of the bran in whole grains is phytic acid (IP6),

a nutritional factor that is found in every cell in the human body.

 

IP6 phytic acid is the anti-rusting agent of seeds and whole grains.

 

Sesame seeds can be stored for hundreds of years and still germinate due

to the stabilizing properties of IP6 phytic acid.

 

Since IP6 phytic acid is the only molecule in nature both to remove iron

and reduce the oxygen-carrying potential of hemoglobin, it is the most

powerful antioxidant on the planet.

 

[Journal Biological Chemistry 262: 11647-50, 1987]

 

Phytic acid also helps to control minerals by its binding properties.

 

Unbound minerals such as copper, iron, and heavy metals such as mercury,

cadmium and lead, can build up in the human body over time and increase

the risk of disease.

 

IP6 phytic acid controls metal overload.

 

As a food supplement IP6 phytic acid can perform chelation therapy and

serve as a treatment for iron overload, heart disease, cancer, diabetes

and infections.

[Anticancer Research 79: 3699-3702, 1999]

 

Tsuno Foods & Rice Co. was the first to extract IP6 phytic acid from

rice bran. It is now sold in the USA as a food supplement and it has

tremendous promise for the removal of heavy metals, the therapeutic

treatment of cancer, as a universal antibiotic, a kidney and liver

cleanser, and has been shown to be the

 

molecular agent that facilitates *repair* of DNA .

 

IP6 phytic acid is also found naturally in small amounts in non-gmo soy

and colostrum (mother's first milk).

 

While the Japanese consume much white rice, they still consume a

reasonable amount of brown rice with the IP6 phytic acid in the bran.

 

Another rice bran component: ferulic acid

 

Ferulic acid is found in plants. It is a major component of pine bark

extract which is widely sold in health food stores in America.

 

This is another concentrated rice bran extract of the Tsuno Foods & Rice

Co. Ferulic acid is an approved sun screen ingredient in Japan that

naturally blocks solar ultraviolet radiation from damaging the skin. It

is an alternative to problematic synthetic sunscreen agents.

 

Before the 20th century the beauty soap for Japanese women was rice bran

which contained ferulic acid. Every woman carried a small pouch filled

with rice bran which she used when she washed her face and body. Today

ferulic acid is attracting the attention of cosmetic companies for its

anti-aging properties.

 

A remarkable newly-published study reveals that ferulic acid added to

drinking water of mice completely blocked the memory impairment induced

by beta amyloid peptide,

the brain protein that is believed to be involved in the onset of

Alzheimer's disease.

 

[british Journal Pharmacology 133: 89-96, 2001] Further study is

underway.

 

Gamma oryzanol

 

While the widely-prescribed anti-cholesterol statin drugs have come

under scrutiny in the USA because of serious side effects (including

death), gamma oryzanol is another component of rice bran that has been

shown to be a safe and effective agent in maintaining healthy

cholesterol levels for over 35 years.

 

It is found naturally in small amounts of rice bran oil. [J Agricult

Food Chem 49: 2077-81, 2001]

 

Rice bran oil --Rice bran oil is just now becoming popular in Japan.

The reason why Americans don't use rice bran oil in cooking or salads is

that it is generally unavailable.

It is difficult to find even in an Asian food store, and since it costs

a bit more than cheap vegetable oils, consumers opt for other oils.

 

But frankly, once you have cooked with rice bran oil you will use no

other. It simply makes a superior chef out of any cook. Try cooking

popcorn with rice bran oil.

The kernels are unusually large, there are no burnt kernels at the

bottom of the pot and the taste is wonderful. Japan, which often

emulates Western trends, largely uses canola and corn oil for cooking

since they are economical. Surprisingly, in the land of rice, rice bran

oil is only now making some inroads into the Japanese kitchen.

 

http://www.askbillsardi.com/sdm.asp?pg=japenese_health

_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

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