Comparison of balance of fats in some commonly used oils.

Olive Oil: High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFA’s are truly essential to life as every metabolic process in your body depends on them. A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil.

Canola Oil: High mono fat with cholesterol lowering ability but there are concerns about the origin. “Canola oil” is a term coined by Canada to change the name of “rapeseed oil”. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice.

Peanut Oil: A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it a good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.

Soybean Oil: This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched. Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.

Grape Seed Oil: A good frying and salad oil, but again high in poly fat. It may lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat.

Rice Bran Oil: The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, may provide cholesterol reduction, nutritional and anti-oxidant value.

Comparison of natural antioxidants in edible oils

* ppm. stands for parts per million

California Rice Oil Company’s Rice Bran Oil is:

Naturally Rich in Vitamin E (Tocopherol and Tocotrienol). Both Types of Vitamin E are natural antioxidants that help fight free radicals, a major cause of cancer. Tocotrienol is believed to vastly out perform Tocopherol in fighting free radicals and in preventing oxidation, it also helps lower cholesterol levels in the blood. Tocotrienol is a difficult nutrient to find but is abundant in California Rice Oil Company’s Rice Bran Oil.

High in Oyzanol.Oryzanol is a powerful antioxidant only found in rice bran oil. It is more active than Vitamin E in fighting free radicals. Oryzanol is effective in lowering cholesterol levels in the blood, reducing liver cholesterol synthesis and treating menopausal disorders.

Phytosterols (not shown in the antioxidant chart) are nutrients with many health benefits and are more abundant in Rice Bran Oil than any other oil. Scientific research suggest that Phytosterols reduce cholesterol, provide anti-inflammatory effects, inhibit the growth of cancer cells, improve the immune system and have other health benefits. There are 27 different phytosterols in Rice Bran Oil.

Being globally recognized as the true “Health Oil” California Rice Oil company’s Rice Bran Oil stands in a class by itself because of its surprisingly good performance and health benefits.

NO GMO RICE USED. NO PRESERVATIVES
(TBHQ, BHA OR BHT) AS IN OTHER OILS

Further information upon request.