Foods - Rice Bran

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Article Index
Foods - Rice Bran
- Ailments / Situations Where Used
- Source
- Optimal Absorption
- Contraindications / Precautions / Warnings
- Ailment / Situation Listing
- See also
All Pages

 
Description

Traditionally, rice bran has been difficult to harvest, as the bran turns rancid during the milling process and within hours after separation from the kernel. In the past, rice bran was boiled to achieve preservation. However, this process destroyed a number of nutritional elements present in rice bran. Today, an air-dry process stabilizes the rice bran and its nutritional content.

Rice bran has a nutty texture and flavour.


 

Ailments / Situations Where Used

Rice bran contains both soluble and insoluble fibre, offering many of the benefits available from these fibre forms.

In general, soluble fibres lower cholesterol, while insoluble fibres help prevent heart disease. Regarding diabetes, soluble fibres lower blood sugar and decrease the need for insulin, while insoluble fibres help prevent against adult-onset diabetes. All types of fibre (excluding those from wheat) reduce symptoms associated with irritable bowel syndrome. Insoluble fibres relieve constipation by increasing transit time through the body.


 

Source

Rice bran is harvested from the thin brown coating between the rice kernel and protective hull.


 

Optimal Absorption

Rice bran can be added to prepared foods, sprinkled on cereals, cottage cheese, salads, and soups, or mixed with yogurt.


 

Contraindications / Precautions / Warnings

You may experience digestive upset if you increase fibre intake too quickly. Start slowly and work your way up to your desired level.


 

Ailment / Situation Listing

Constipation

Diabetes

Heart Disease

High Cholesterol

Irritable Bowel Syndrome

 

 


 

See also

Rice

 


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Foods - Rice Bran

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