ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Rice Bran Oil
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Related Forum Threads
- Rice Bran Oil? Last post on 5/17/09 at 2:26pm in Food & Cooking Questions and Discussion
- fired rice Last post on 5/28/07 at 1:20am in Recipes
- I would love to bake healthier but still eat my chocolate chip cookies! Last post on 3/25/11 at 7:20am in Food & Cooking Questions and Discussion
- Anybody out there a PAELLA GOD? Last post on 1/19/11 at 10:05pm in Food & Cooking Questions and Discussion
- Suggestions on a Risotto Recipe Last post on 12/24/10 at 3:17pm in Food & Cooking Questions and Discussion
Related Articles
-
Popcorn Rice
Edited on 1/21/12 | Contribute to this Article
-
Chinese Black Forbidden Rice
Edited on 1/21/12 | Contribute to this Article
-
Oil Cured Olives
Edited on 2/16/10 | Contribute to this Article
-
Basmati Rice
Edited on 1/21/12 | Contribute to this Article
-
Italian Rice Dishes By Diane Seed
Edited on 2/16/10 | Contribute to this Article
Related Cookware
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Rice Bran Oil
post #2 of 10
9/2/08 at 1:12pm
- kiki
- Cook At Home
- offline
- Joined 9/2008
- Location: Atlanta, Ga
- Posts: 13
- Select All Posts By This User
Rice Bran Oil
I am so glad to see some chit chat about rice bran oil. It is my all time favorite oil for high heat cooking, salad dressings and baking. I like it because the smoke point is 490 and the taste is clean and light. I have enjoyed the health benefits.The oil has helped lower my cholesterol. I did a lot of research on it when a friend told me about it and now I am hooked.:roll:
post #3 of 10
9/2/08 at 7:30pm
- Luc_H
- Home Cook
- offline
- Joined 6/2007
- Location: Montréal, Québec, Canada
- Posts: 738
- Select All Posts By This User
Caution:
when it comes to rice bran, arsenic is a well known contaminate. Contaminated Rice coming from China and Bangladesh are often used as a cheap source of bran. This is a recent issue being raised about stabilized rice bran and oil.
If interested in reading more on this subject:
Rice bran contains high arsenic levels, study
Make sure you buy quality ingredients!
Luc H.
when it comes to rice bran, arsenic is a well known contaminate. Contaminated Rice coming from China and Bangladesh are often used as a cheap source of bran. This is a recent issue being raised about stabilized rice bran and oil.
If interested in reading more on this subject:
Rice bran contains high arsenic levels, study
Make sure you buy quality ingredients!
Luc H.
post #4 of 10
9/22/08 at 2:53pm
- kiki
- Cook At Home
- offline
- Joined 9/2008
- Location: Atlanta, Ga
- Posts: 13
- Select All Posts By This User
Rice Oil
The Rice Oil I use comes from the California Rice Oil company. They told me their rice oil is not genetically modified. They do strict testing on their oil and they will give you the results if you ask them. I feel that rice oil is the best and healthiest choice for cooking and salads.:cool:- shel
- Other
- offline
- Joined 12/2006
- Location: San Francisco Bay Area, California, USA
- Posts: 3,416
- Select All Posts By This User
I don't buy any food products from China, and I don't buy from companies that I know buy food products from China.
post #6 of 10
9/23/08 at 5:00am
- ED BUCHANAN
- Culinary Instructor
- offline
- Joined 5/2006
- Location: PALM BEACH FLORIDA
- Posts: 2,552
- Select All Posts By This User
I don't buy any food products from China, and I don't buy from companies that I know buy food products from China.
__________________
Shel
How do you know if product comes from China. If you buy a product that is blended or a combination of more then one ingredient it does not have to say made in China. If it says distributed by or marketed by nobody knows where it comes from. All it has to tell you is(is a warning) if it contains soy, peanuts,dairy etc.
Today evrything comes from all over example Toyota=Japanese car made or assembled in U.S., hubcaps made in mexico. all screws and some clamps made in China It is actually what I call a world car ,as are Fords and most others.
1 pound of chopped beef could be a blend of cattle imported from Spain, Japan and U.S. just go to FDA. website to check where they have allowed meat to be imported from.
Today you never know the real source of anything.
__________________
Shel
How do you know if product comes from China. If you buy a product that is blended or a combination of more then one ingredient it does not have to say made in China. If it says distributed by or marketed by nobody knows where it comes from. All it has to tell you is(is a warning) if it contains soy, peanuts,dairy etc.
Today evrything comes from all over example Toyota=Japanese car made or assembled in U.S., hubcaps made in mexico. all screws and some clamps made in China It is actually what I call a world car ,as are Fords and most others.
1 pound of chopped beef could be a blend of cattle imported from Spain, Japan and U.S. just go to FDA. website to check where they have allowed meat to be imported from.
Today you never know the real source of anything.
- shel
- Other
- offline
- Joined 12/2006
- Location: San Francisco Bay Area, California, USA
- Posts: 3,416
- Select All Posts By This User
I don't buy the things you've described, I don't buy ANY supermarket meat, fish, or poultry, not even for my cat. With the exception of some frozen Alaskan salmon, those items only come from known, local, and trusted sources. I check the origins on many items - for example, there is a major supplier of nuts to many organic groceries and many markets around here. I contacted the company and asked where the products I would buy came from. They were candid, and told me some of the items came from China. I replied that I will no longer buy ANYTHING from them, and found another source for my nuts.
There are country of origin labels on many items. An example is Trader Joe's products. I used to buy some canned beans from them, but when I discovered that those beans came from China, I stopped buying them. I now shop elsewhere for those beans, beans that I know are grown and produced in the US or Canada. And if that means I have to travel across town to get those beans, then I travel across town. And if I have to pay more to get those beans, then I'll pay more.
While I rarely eat frozen vegetables, I check the country of origin on the package before buying. When I found that even Whole Foods were selling Chinese vegetables, I stopped buying them. Fortunately, I get 99% of my vegetables fresh and from local farmers.
As for soy products, well, when I discovered that much of the soy comes from China, I looked for those products that I wanted that were grown and produced in the US.
If I can't find a product that I feel comfortable using - regardless of the reason - I just stop using it. Here's another example: There's a dairy here that used to be locally owned, and which has some pretty good products. Regardless, when I found out they are now owned by Dean Foods, a company whose practices I don't approve of, I just stopped buying any dairy products from that company. I now only buy dairy from two companies, plus some artisanal butter from a third. If the items from those companies are not available, I do without until they're back in stock or, if I must have them (a rarity), I'll travel to another store that may carry the item.
I don't buy chocolate from certain companies because of their politics and social stance. When I buy coffee, it's only fair trade coffee from certain producers. As much as I love Peet's coffee, I will only buy one or two blends from them, Peet's Las Hermanas is one.
If I'm not in the mood for Las Hermanas or the other blend (forget which that is), I'll go across the street and buy some Peruvian Fair Trade organic coffee,or down to the organic grocer that carries a good French roast.
In general, I don't buy national brands. I don't buy breakfast cereals in those boxes, like Cheerios or whatever; I don't buy cookies and snack foods from the supermarket, only from local bakeries that produce and sell goods of a certain quality. Bread? Only from the artisan bakers like Acme, La Farine, and a couple others. I haven't bought a packaged loaf in years with the exception of a local producer who makes some of the best whole grain breads around, and one special loaf every now and then from a bakery fifty mikes north. If I want ice cream, I eschew Ben & Jerry's and Haagen Das, and buy from local producers that use organic milk from pastured cows, like Straus Family Creamery.
I don't buy into your assertion assertion that "Today you never know the real source of anything." If you want to take the time, you can find the real source of many, many products. I KNOW where my milk comes from. I KNOW where my meat and poultry come from. I KNOW where my eggs come from - I can even tell you the name of the woman who gathers them. I KNOW who bakes my bread and where their flour comes from. I KNOW where my strawberries and tomatoes come from. I KNOW where my olive oil comes from - I talk to the woman who makes it. The list goes on ...
Anyway, I've rambled on too long ... my apolgies. It's just something I feel very strongly about. I just can't bring myself to eat questionable food and the cr#p that's found in most supermarkets markets.
There are country of origin labels on many items. An example is Trader Joe's products. I used to buy some canned beans from them, but when I discovered that those beans came from China, I stopped buying them. I now shop elsewhere for those beans, beans that I know are grown and produced in the US or Canada. And if that means I have to travel across town to get those beans, then I travel across town. And if I have to pay more to get those beans, then I'll pay more.
While I rarely eat frozen vegetables, I check the country of origin on the package before buying. When I found that even Whole Foods were selling Chinese vegetables, I stopped buying them. Fortunately, I get 99% of my vegetables fresh and from local farmers.
As for soy products, well, when I discovered that much of the soy comes from China, I looked for those products that I wanted that were grown and produced in the US.
If I can't find a product that I feel comfortable using - regardless of the reason - I just stop using it. Here's another example: There's a dairy here that used to be locally owned, and which has some pretty good products. Regardless, when I found out they are now owned by Dean Foods, a company whose practices I don't approve of, I just stopped buying any dairy products from that company. I now only buy dairy from two companies, plus some artisanal butter from a third. If the items from those companies are not available, I do without until they're back in stock or, if I must have them (a rarity), I'll travel to another store that may carry the item.
I don't buy chocolate from certain companies because of their politics and social stance. When I buy coffee, it's only fair trade coffee from certain producers. As much as I love Peet's coffee, I will only buy one or two blends from them, Peet's Las Hermanas is one.
If I'm not in the mood for Las Hermanas or the other blend (forget which that is), I'll go across the street and buy some Peruvian Fair Trade organic coffee,or down to the organic grocer that carries a good French roast.
In general, I don't buy national brands. I don't buy breakfast cereals in those boxes, like Cheerios or whatever; I don't buy cookies and snack foods from the supermarket, only from local bakeries that produce and sell goods of a certain quality. Bread? Only from the artisan bakers like Acme, La Farine, and a couple others. I haven't bought a packaged loaf in years with the exception of a local producer who makes some of the best whole grain breads around, and one special loaf every now and then from a bakery fifty mikes north. If I want ice cream, I eschew Ben & Jerry's and Haagen Das, and buy from local producers that use organic milk from pastured cows, like Straus Family Creamery.
I don't buy into your assertion assertion that "Today you never know the real source of anything." If you want to take the time, you can find the real source of many, many products. I KNOW where my milk comes from. I KNOW where my meat and poultry come from. I KNOW where my eggs come from - I can even tell you the name of the woman who gathers them. I KNOW who bakes my bread and where their flour comes from. I KNOW where my strawberries and tomatoes come from. I KNOW where my olive oil comes from - I talk to the woman who makes it. The list goes on ...
Anyway, I've rambled on too long ... my apolgies. It's just something I feel very strongly about. I just can't bring myself to eat questionable food and the cr#p that's found in most supermarkets markets.
post #8 of 10
9/23/08 at 6:28am
- ED BUCHANAN
- Culinary Instructor
- offline
- Joined 5/2006
- Location: PALM BEACH FLORIDA
- Posts: 2,552
- Select All Posts By This User
I neither agree nor disagree with you . All am saying is it is very difficult to trace many sources. I worked in a place onetime where the GM told the chef where to buy from. He told the chef "Do not buy anything from Tyson Foods' as he had a friend who told him some of the things they do in processing. Only buy meat from IBP. I looked at him and said"Tyson Foods outright owns IBP" in fact they are not only chicken, but the largest beef operation in the country. He never told the chef where to buy again.
post #9 of 10
9/30/08 at 8:12am
I saw this thread and the arsenic comment and had to do some research. Rice bran is more susceptible to absorption of arsenic but all grains absorb it from the ground and probably all plants. Rice bran oil basically does not have any in it or no more than any other oil because it is in the bran not the oil and when they are separated it stays in the bran. I use rice oil regularly for frying and love it so that whole comment was pretty scary and thought all of you would like to know what I discovered. Craig O
post #10 of 10
10/8/08 at 2:07pm
- kiki
- Cook At Home
- offline
- Joined 9/2008
- Location: Atlanta, Ga
- Posts: 13
- Select All Posts By This User
Rice Oil
OK-I did some research as well since I use it all the time. The rice oil that I buy comes from Thailand which seems to be the only GMO free rice oil on the market. The company has testing and there is no arsenic in the oil. Sometimes it is good to go right to the company.:lips:
Return Home
Back to Forum: Food & Cooking Questions and Discussion
- Rice Bran Oil
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Food & Cooking Questions and Discussion › Rice Bran Oil
Currently, there are 208 Active Users
(6 Members and 202 Guests)
Recent Discussions
- › Nicoise salad 47 minutes ago
- › Update from a 19 year old. 1 hour, 15 minutes ago
- › cheap but sharp and durable.... 1 hour, 35 minutes ago
- › wedding cake disasters 2 hours, 17 minutes ago
- › Deconstructed Clam Chowder 2 hours, 24 minutes ago
- › ***Dont forget about FIDO*** =) 3 hours, 29 minutes ago
- › Buying "good" steak knives 3 hours, 32 minutes ago
- › The Boardsmith boards 3 hours, 38 minutes ago
- › **FIVE INGREDIENT CAKE** pssst....no baking powder or baking soda =) 3 hours, 47 minutes ago
- › Chinese cleavers vs. Japanese cleavers 3 hours, 56 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map








