Rice Bran Oil: the scoop!


I started a bit of controversy (again) on Facebook this week with a post about fats and oils. The most common question raised was in regards to rice bran oil, as many people believe, or have been told by “qualified professionals”, that rice bran oil is healthy. I’m here to set the record straight: rice bran oil is not healthy. Here’s why:

1. Rice bran oil is promoted as having a high smoke point (232°C), which some believe make it suitable for high-temperature cooking methods. This is incorrect. The fact is that rice bran oil is composed of 47% monounsaturated fats and 33% polyunsaturated fats, which should never be heated. To recap, read this article titled “Fats: the truth!“.

2. Rice bran oil is extracted from the germ and inner husk of rice, but rather than being cold-pressed like coconut oil for example, it is extracted using solvents such as hexane. Hexane is a major component of gasoline, which is clearly toxic. Rice bran oil may be promoted as being natural based on its ingredients, but what occurs to achieve the end result is most certainly not.

3. Rice bran oil is also bleached, deodorised and neutralised, a process similar to how canola oil is created. Watch this video and you will never consume refined seed, grain or vegetable oils again. Please ignore all of the ridiculously incorrect statements made in the first 50 seconds of the video.

“So what do I use?”

Stick with coconut oil, butter or ghee and keep olive and nut oils for cold use. If you would like more options, again read “Fats: the truth!“.

Some of you expressed frustration over the incorrect information you have been told, but my suggestion to you is to choose to be empowered by what you are learning and commit to making small sustainable changes for you and your family. It’s simple really – just eat real food. 

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