Guest guest Posted October 9, 2004 Report Share Posted October 9, 2004 Riceuticals JoAnn Guest Oct 08, 2004 20:17 PDT www.billsardi.com Thiamin, vitamin E, phosphorus and phytic acid almost completely disappear from processed white rice. Fortified rice does not replace these essential nutrients. One company I visited in Wakayama, Japan, south of Osaka, was Tsuno Foods & Rice Co. This industrious company has capitalized on the healthy qualities of rice bran by refining and extracting valuable components. These include rice bran oil, oryzanol, ferulic acid, tocotrienols, sterols, and phytic acid (IP6). These are called Riceuticals™. They are among the most promising natural molecules to combat disease. [Drugs Exp Clin res 27: 17-26, 2001] Rice bran oil: Rice bran oil is just now becoming popular in Japan. The Mediterranean diet is widely extolled, and its primary fat is derived from virgin green olive oil. By comparison, rice bran oil produced by the Tsuno Foods & Rice Co. provides over 14 milligrams of antioxidants per tablespoon such as vitamin E, tocotrienols and oryzanol as well as sterols which inhibit cholesterol absorption. Research studies indicate rice bran oil exhibits similar cholesterol-lowering properties as extra virgin olive oil. 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 refined 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 oil for cooking since it is economical. Surprisingly, in the land of rice, rice bran oil is only now making some inroads into the Japanese kitchen. What's the secret of whole grains? 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 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 " for maintaing healthy cholesterol 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] Tocotrienols While many millions of Americans take vitamin E (tocopherol) food supplements they probably have never heard of tocotrienols, which are simply another " form " of vitamin E. Recent studies reveal that tocotrienols have far more potent antioxidant power than tocopherols. In some recent studies, tocotrienols reduced the spoilage (oxidation) of circulating blood fats (cholesterol) while vitamin E (tocopherols) was ineffective. Again, the Tsuno Foods & Rice Co. provides tocotrienols from rice bran. [J Nutr Biochem 12: 318-29, 2001; J Nutrition 131: 2606-18, 2001] _________________ JoAnn Guest mrsjo- DietaryTi- www.geocities.com/mrsjoguest/Genes Quote Link to comment Share on other sites More sharing options...
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