That’s right you Oil Rigs, if you want to “have your oil and drizzle it too,” try a shot of this latest “supplement”.

Rice Bran Oil is extracted from the germ and inner husk of rice.  Its taste is mild and clean, making it suitable for use in many different dishes.  It has a smoke point of 490 degrees Fahrenheit, compared to 360 degrees for Olive Oil, which means the fatty acids will not break down as quickly when cooked, thus retaining their nutritional benefit. This oil also has a longer shelf-life making it more reliable for later use.

Not ready to switch?  How about the fact that Rice Bran Oil is lower in MUFAs (the “good fats”) and is not as readily absorbed into foods during the cooking process, making its calories almost non-existent!  Furthermore, and maybe an even more compelling reason to reach for this one over all other oils, is that it contains gamma oryzanol and the others (including Olive Oil) don’t.  This antioxidant, which is also found in wheat bran and some fruits and vegetables, actually forces the cells of the body to burn sugar blood sugar so it doesn’t get stored as fat.  Studies have also shown that its use has had a positive effect on blood lipids (i.e.cholesterol and triglycerides) by burning fat, the mobilization of stored fat (which is the breakdown of fat into glycerol and fatty acids so that it can be transported and used as an energy source by active muscle) and increasing lean body mass.

So the next time I ask you if you put oil on your last night’s dinner, don’t stroke my ethnicity by saying you used Olive Oil, stroke my ego by using Rice Bran Oil!