Rice Oil and You.
Many of you have asked why I use Rice Oil for Cooking, and where to buy it. Well folks, I am here to answer your dreams. I buy mine online Here, however if you are around Seattle, go to ChefShop (on Elliot), and make sure to tell them Seattle Chef Joe sent you (& don’t forget to taste everything in the store!).
BENEFITS OF RICE BRAN OIL: High Smoke Point: At 485 degrees, it is higher than either peanut oil or grapeseed oil, preventing fatty acid breakdown at high temperatures. Its light viscosity allows less oil to be absorbed in cooking, thereby reducing overall calories - many of our chefs have reported using about half the cooking oil they used to use, due to the fact that Rice Bran oil is so thin.)
Almost no flavor: Which means it mixes well with others. Will not impart flavor to foods, letting all the other ingredients shine though.
Excellent Shelf Life: Rice bran oil has a long shelf life compared to other cooking oils, partly because of these antioxidants. (Note that most of the commercially produced cooking oils don't have the same level of anti-oxidant protection - which means many of the commercial oils (vegetable oil. canola oil, corn oil and safflower oil, to name a few) have already gone rancid when you buy them in the grocery store. Yuck!)
Non-GMO (Unlike almost all commercially produced cooking oils): The highest quality from Brazil, most of the crop goes to Japan. (Rice bran oil is the prefered frying oil for tempura.)
Health Benefits of Rice Bran Oil:
Excellent source of vitamin E complex, antioxidants and other micro-nutrients to help fight free radicals and oxidation (otherwise known as racidity)
Source of many other anti-oxidants, including tocopherols and tocotrienols, a unique antioxidant known as gamma oryzanol (known to decrease the symptoms of menopause), phytosterols, polyphenols and squalene.
Excellent balance of saturated, monounsaturated and polyunsaturated fats, as recommended by such organizations as the American Heart Association and the World Health Organization. Approx lipid breakdown: 0-2% Omega 3's, 34-39% Omega 6's*, 38-42% Omega 9's, 0-3% Stearic Acid, and approx 18-21% Omega 7's (Palmitic Acid), know to help decrease C-reactive protein (CRP), as well as triglycerides and LDL cholesterol, and increase HDL cholesterol**
Have an excellent week everyone!
Seattle Chef Joe
*As compared to Sunflower and Safflower oils, which contain approx 65% ad 75% Omega 6's respectively.
**Journal of Clinican Lipidology
Our rice bran oil is made from certified Non-GMO rice.