Diet

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Broccoli Soup with Turmeric

Recipe of the month: SEPTEMBER

‘Is Food Making You Sick?’ contains more than 150 strictly low histamine, low histidine, low oxalate and antihistamine recipes.

Broccoli Soup with Turmeric

(Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free)
Makes 4 servings

When our bodies do not produce sufficient quantities of daomine oxidase enzymes (DAO), we can become histamine intolerant. The intestinal mucosa is where much of the body’s DAO is produced. By protecting the intestinal mucosa, we may help boost our natural production of DAO.

Broccoli is a member of the brassica family of vegetables. Vegetables in the brassica family contain sulforaphane, a chemical that stimulates the body’s natural ability to fight cancer and protects the mucosa of the small intestine.

Turmeric is a golden spice that contains the powerful anti-inflammatory compound curcumin. Studies have shown that curcumin not only possesses pain relieving properties, but also has a protective effect on the intestinal mucosa. Curcurmin’s absorption is greatly increased when it is eaten with piperine, a compound found in black pepper.

Nigella sativa, also known as black cumin or black seed, has anti-inflammatory, anti-tumor, anti-bacterial, and anti-histamine properties.

Ingredients

1 tablespoon rice bran oil
1 small white onion, diced (1/2 cup)
1 stalk celery, diced
1 1/2 teaspoons salt
2 garlic cloves, minced
1 teaspoon turmeric powder
1 large head of broccoli with stems removed and cut into florets
1 bay leaf
5 cups vegetable stock
1/4 teaspoon fresh ginger, grated
1/8 teaspoon ground nigella ‘blackseed’
1/8 teaspoon freshly ground black pepper
1/2 cup cream (or 1 small chayote – Sechium edule – chopped,  if you wish to have creamy soup with fewer calories)
1/2 tsp amchoor powder

Method:

1. In a large saucepan with a lid, warm the oil over a medium heat. Add diced onions and celery. Sprinkle with 1 teaspoon salt. Cook until soft. This should take 3 to 5 minutes.

2. During the last 1 to 2 minutes of the cooking process, add garlic and turmeric. Turn down the heat to low and continue to cook, while stirring frequently so that the garlic and turmeric will not burn.

3. Add vegetable stock, broccoli florets, bay leaf, black pepper, ginger, blackseed and remaining 1/2 teaspoon of salt. Cover pot with lid and cook over medium-low heat until broccoli is tender. This should take 25 to 30 minutes. (If you are using chayote, now’s the time to add it.)

4. When the broccoli is cooked to tenderness, remove saucepan from heat and add cream. Puree soup with a stick blender (or in a bench-top blender) until it is smooth and creamy. Taste the soup and add more salt if you think it’s needed.

5. Pour hot soup into bowls and garnish with a dash of cream, a pinch of black pepper and a sprinkling of amchoor powder. Serve immediately.

 

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Low Histamine Christmas Pudding

Recipe of the month: DECEMBER
Low Histamine Christmas Pudding

Low Histamine Christmas Pudding – without dried fruit.

It’s impossible to make a traditional Christmas pudding when you’re avoiding dried fruits. You can, nonetheless, ‘have your cake and eat it’.
You need not be deprived of pudding just because you are on a Strictly Low Histamine diet. Make this delicious steamed golden syrup pudding, specially modified for people with HIT. The original version was a great favourite with my own mother and grandmother.

Ingredients

4 oz. (110g or 1/2 cup) sugar
2 free-range, pastured eggs
4 oz. (110g  or 1/2 cup) butter or palm-oil-free vegetable shortening, melted
4 oz. (110g  or 1 cup) all-purpose plain gluten-free flour
1½ teaspoons baking powder
pinch of salt
1.5 oz. (40ml)  oat milk, brown rice milk or dairy milk
½ teaspoon natural, alcohol-free, oil-based vanilla extract
5 oz. (140g) golden syrup
rice bran oil spray or other vegetable oil spray

Equipment

Electric mixer with bowl
Another bowl
A sieve
A spatula
A steamed-pudding tin/mold, with a lid that can be fastened on securely
A large cooking pot with a lid
A wire rack that fits in the bottom of the cooking pot

Instructions

  • Sift together into a bowl the flour, baking powder and salt. Set aside.
  • Crack the eggs into the bowl of an electric mixer, add the sugar and beat until the mixture is light and creamy.
  • Pour in the milk and butter and continue beating until they are well blended.
  • Remove the bowl from the mixer. Using a spatula, fold in the vanilla essence and the sifted dry ingredients from the other bowl, to make a batter.
  • Spray the inside of the pudding tin with oil and pour in the golden syrup.
  • Pour the pudding batter into the tin and fasten the lid.
  • Put the wire rack inside the large cooking pot. Cover it with water, place it on the stove-top and bring the water to the boil.
  • Lower the steamed pudding tin into the pot, so that it sits on the wire rack.
  • Put the lid on the pot, reduce the heat to a simmer and boil the pudding for an hour and a half.
  • While it is cooking, lift the lid of the pot occasionally to check the water level. If water has boiled away, add more boiling water to keep the level up.
  • After the cooking time has elapsed, lift out the pudding tin. Immediately invert it on a serving dish and lift away the tin from the pudding.
  • Serve drizzled with maple syrup, low-histamine custard, more golden syrup or coconut cream.

Decorate with a sprig of plastic holly for a festive look.

The pudding can be re-heated later if it is not to be eaten straight away, but do remove it from the tin while it is hot.

Wishing you a happy, healthy Festive Season!

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Skin care for HIT sufferers

Relieve Itching Skin

Many people with Histamine Intolerance suffer from itching skin. The Strictly Low Histamine Diet, combined with its suggested supplements, will help them enormously. In cases of severely itching skin, there are a few tricks to really gain control over the problem.

*  Freeze any leftover meats or foods containing eggs, rather than merely refrigerating them. Histamine only stops forming at temperatures below freezing – in the normal temperature of a refrigerator it continues to develop.

* Some people find that avoiding egg whites can improve their symptoms and relieve itching skin. Egg whites – particularly uncooked egg whites – contain histamine liberators. You can still eat eggs (pastured eggs of course!) but eat the yolks only, and bake with the yolks instead of the whole egg.

* Be aware of the ingredients of any substance that has contact with your skin. Avoid using soap, which can be an irritant. There are many soap-free cleaners commercially available. Avoid commercial skin products and shampoos containing irritant chemicals such as perfumes and colourants.

* Try rubbing raw organic coconut oil or evening primrose oil on your skin after you bathe. Ensure that you use organic raw coconut oil that has not been aged or fermented during processing.  Often it’s the cheapest brands that have been processed least.  You can use  the same organic raw coconut oil for skin care and in your cooking.

In the next post we will be giving you some recipes for home-made soap-free skin cleansers, so make sure you check back later!

 

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Quercetin

Quercetin for Histamine Intolerance


Quercetin, a type of plant-based chemical or phytochemical known as a flavonoid, is highly beneficial for histamine intolerance sufferers. Quercetin reduces the release of histamine, the substance that triggers allergies. Histamine is produced by mast cells.

In allergic rhinitis, mast cells in the nasal area increase in number and are thought to play an important role in the nasal symptoms that occur during seasonal allergies. In one study, researchers triggered histamine release in nasal scrapings from seasonal allergy patients exposed to mite antigen. When the nasal scrapings were exposed to quercetin, histamine release was inhibited 46 percent to 96 percent.[6] In another study of rat mast cells exposed to an allergen, quercetin inhibited histamine release by 95 percent and 97 percent. [7]

Other Health Benefits

Quercetin has been linked to a number of other health benefits. Scientific research proves that not only does it possess potent antioxidant and anti-inflammatory properties [1], it also exerts a cognitive enhancing effect on the brains of Parkinson’s Disease patients [2] and protects against cadmium-induced oxidative toxicity and therefore may ameliorate autism symptoms [3].

‘Particularly notable was a study conducted by researchers at the Institute of Food Research and published in the journal Atheroscleroisis in 2008, which addresses concerns that, while quercetin has been shown to be highly effective in laboratory experiments on cell lines, the antioxidant quickly breaks down in the stomach and intestines when ingested as part of the diet. Quercetin skeptics had suggested that, because of this quick breakdown, quercetin naturally consumed in foods such as apples would have little or no health benefit.

‘The 2008 study showed, however, that both quercetin and the metabolites produced when it breaks down in the digestive system act as anti-inflammatories on the cells of human blood vessels. This suggests that dietary quercetin would indeed have the heart and blood pressure-promoting health benefits that had been observed in laboratory studies.

‘Another study, published in the American Journal of Epidemiology, found that a high dietary intake of flavanols decreases the risk of pancreatic cancer by 25 percent in non-smokers and by more than 50 percent in smokers. When the researchers examined dietary intake of quercetin in isolation, rather than intake of flavanols in general, they still found a reduction in the risk of pancreatic cancer.’ [3]

One clinical study of people with a strong inherited tendency to develop colorectal cancer found that the combination of quercetin and curcumin supplements decreased the number and size of precancerous rectal tumors. [4] No other clinical trials testing quercetin’s ability to prevent or treat cancer have been reported in the medical literature. Clinical trials are needed to further clarify quercetin’s possible benefits. In addition to cancer prevention and treatment, preliminary studies have also suggested potential value for quercetin in prostatitis (inflamed prostate) and heart disease. Further studies are needed before any recommendations can be made. [5]

Food Sources of Quercetin

Good sources for HIT sufferers include apples (particularly apple skin), onions, broccoli, green beans, leafy green vegetables such as lettuce; celery, chives, coriander and dill. One tree ripened apple, for example, contains 50 mg of quercetin. Quercetin is also available as a dietary supplement.

Quercetin is not destroyed by most cooking methods, including frying and baking. It is however lost by boiling food in water. ‘The boiling of onion leads to about 30% loss of quercetin glycosides, which transfers to the boiling water.’ [8]

Further reading

Wellness Resources

References

[1]‘Quercetin-induced cardioprotection against doxorubicin cytotoxicity.’
Jing-Yi Chen, Ren-Yu Hu and Hsiu-Chuan Chou
Department of Applied Science, National Hsinchu University of Education, Hsinchu, Taiwan
Journal of Biomedical Science 2013, 20:95 doi:10.1186/1423-0127-20-95

[2] Napatr Sriraksa, Jintanaporn Wattanathorn, Supaporn Muchimapura, Somsak Tiamkao, Kamoltip Brown, and Kowit Chaisiwamongkol, “Cognitive-Enhancing Effect of Quercetin in a Rat Model of Parkinson’s Disease Induced by 6-Hydroxydopamine,” Evidence-Based Complementary and Alternative Medicine, vol. 2012, Article ID 823206, 9 pages, 2012. doi:10.1155/2012/823206

[3] Quercetin protects against cadmium-induced oxidative toxicity
Sunday, October 20, 2013 by: David Gutierrez, staff writer, Natural News
‘The common antioxidant quercetin may counter the toxic effects of cadmium on the body, according to a study conducted by researchers from Zhejiang University in China and published in the journal Anatomical Record in 2010. Cadmium is a highly dangerous and widespread heavy metal that has been linked to cancer, impaired brain function and development and damage to organs including the lungs, kidneys and bones. According to a groundbreaking study by Arizona State University researchers that was published in the journal Biological Trace Element Research earlier this year, high blood levels of cadmium are one of the single strongest factors linked to the severity of autism symptoms. The Center for Disease Control and Prevention (CDC) lists cadmium as number seven among the 275 most hazardous substances.’

[4] Cruz-Correa M, Shoskes DA, Sanchez P, et al. Combination treatment with curcumin and quercetin of adenomas in familial adenomatous polyposis. Clinical Gastroenterology & Hepatology.2006;4:1035-1038.

[5] American Cancer Society ‘Quercetin’ Online article accessed 30/06/14

[6] Otsuka H, Inaba M, Fujikura T, Kunitomo M. Histochemical and functional characteristics of metachromatic cells in the nasal epithelium in allergic rhinitis: studies of nasal scrapings and their dispersed cells. J Allergy Clin Immunol 1995, Oct;96(4):528-36.

[7] Haggag EG, Abou-Moustafa MA, Boucher W, Theoharides TC. The effect of a herbal water-extract on histamine release from mast cells and on allergic asthma.J Herb Pharmacother 2003;3(4):41-54.

[8] J Nutr Sci Vitaminol (Tokyo). 2001 Feb;47(1):78-83.
Various cooking methods and the flavonoid content in onion.
Ioku K1, Aoyama Y, Tokuno A, Terao J, Nakatani N, Takei Y.

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Can a low histamine diet promote longevity?

High-protein diets shorten lifespan, two studies say

People on high-protein diets are likely to lose years of life along with the weight they shed, according to two studies.
It’s nearly as bad as smoking, says Dr Valter Longo, co-author of a study in the journal Cell Metabolism.

The most healthy mix is a high-carbohydrate, low protein diet, say Australian scientists who have published a study in the same journal.

This leads to increased body fat, but a longer lifespan, say the scientists from the University of Sydney’s Charles Perkins Centre. They tested 25 different diet combinations on 900 mice to see what happened to their appetite, metabolic health, ageing and lifespan.

Calories aren’t all the same, says Professor Steve Simpson, academic director at the centre.

“We need to look at where the calories come from and how they interact.” Although the mice on a high-protein diet ate less and were slimmer, they also had a reduced lifespan and poor heart and overall health.

Those on a high-carbohydrate, low-protein diet ate more and got fat, but lived longest.

The mice that ate a high-fat, low-protein diet died quickest. “It is an enormous leap in our understanding of the impact of diet quality and diet balance on food intake, health, ageing and longevity,” Prof Simpson says.

Co-author Professor David Le Couteur says the study is an important step towards understanding what constitutes a healthy balanced diet.

It indicates it might be beneficial for people to eat the right diet in the right proportions and let the body dictate the correct amount of food.

“If people want to live long, healthy lives they can look at their diet and exercise. That will do more good than taking all the pills in the world.” He says the healthiest mice had the lowest levels of the branched-chain amino acids derived from animal protein and often used by body builders The results are entirely parallel with the US study.

They found meat, fish and dairy products are probably causing harm.

“We provide convincing evidence that a high-protein diet, particularly if the proteins are derived from animals, is nearly as bad as smoking,” says the University of Southern California’s Dr Longo.

His study analysed the diet of 6831 middle-aged and older adults.

Those who derived more than 20 per cent of their calories from protein were four times more likely to die of cancer or diabetes than other people.

AAP

Source: The Australian

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Histamine poisoning is not uncommon

Fatal histamine poisoning

Earlier in 2014 two people met a tragic death after eating fish. The culprit was found to be scombroid poisoning.
Scombroid poisoning is a now-outdated term for histamine fish poisoning. It is also sometimes known as pseudoallergic fish poisoning, histamine overdose, or mahi-mahi flush.
Histamine is colorless, odorless and tasteless. Scombroid fish histamine poisoning is hard to detect without scientific equipment, and can be fatal.
‘The term scombroid was used because the first fish species implicated in this poisoning were from the suborder Scombridae, which includes mackerel, tuna, marlin, swordfish, albacore, bonito, skipjack, and almost 100 other species (Scombridae is derived from the Greek word scombros, which means mackerel or tunny). The term histamine fish poisoning is now considered more appropriate because many cases are from nonscombroid fish. Examples include mahi-mahi (dolphin fish), amberjack, herring, sardine, anchovy, and bluefish.’

Source: Medscape

Histamine poisoning is not uncommon

Doctor warns scombroid poisoning involved in Bali death of Noelene and Yvana Bischoff is not rare

Connor O’Brien
Albert & Logan News
February 10, 2014

Yvana Bischoff, 14, and Noelene Bischoff who died in Bali after suspected food poisoning. Source: News Limited

A BRISBANE doctor who treated his wife for the same type of food poisoning which killed a Queensland mother and daughter in Bali says the illness is more common than most people think.

Noelene and her 14-year-old daughter Yvana Bischoff died while holidaying in Bali in January.

The subsequent autopsy indicated that they died from a combination of scombroid poisoning from food that was suspected to be tainted and existing medical conditions.

Experienced Daisy Hill general practitioner Nick Stephens cautioned that scombroid poisoning is actually not that rare, after treating his wife for it last year.

“It’s the most common form of fish poisoning in the world,” Dr Stephens said.

“But on the other hand, the complication of death (resulting from scombroid poisoning) is rare.”

Having been in the industry for 35 years, Dr Stephens was stunned when his wife Lorraine turned up at his clinic on Melbourne Cup day last year with systems of scombroid poisoning.

Mrs Stephens had been out for lunch at a South Bank restaurant when she and three friends had a major reaction about ten minutes after eating mahi mahi fish – the same variety the Bischoff’s had consumed shortly before their deaths.

Dr Stephens, 64, said when his wife arrived at his work she was bright red, having palpitations and struggling to breathe.

“I’ve never seen a patient ever look so red with a headache and the palpitations. So, obviously, with a severe dosage it can kill,” he said.

Dr Stephens said an analysis of the symptoms left him in no doubt that his wife had suffered from scombroid poisoning, even though it can be difficult to confirm.

“You cannot run a blood test or doing anything else to confirm it,” he said.

“They’ve had exactly the same problem with these people overseas, they can’t confirm it but they can’t find anything else.”

Since the attack, she has suffered from pancreatitis, which her husband believes may be a rare complication from scombroid poisoning.

Source: the Courier Mail

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Pastured eggs are better for you

Pastured eggs contain more nutrients

Hens allowed to roam free in grassy pastures filled with weeds and wildflowers have access to an extensive range of nutrients. Numerous insects, worms and beetles thrive in green meadows. Thus, in addition to the valuable plant materials available to the hens, they can also feed on mini-beasts which are naturally rich sources of protein, vitamins, enzymes and minerals.

Pastured eggs are lower in stress hormones

Caged hens are constantly under stress. Some become so distraught and anxious due to their imprisonment that they pluck out their own feathers. The ‘stress hormone’ cortisol has been linked with obesity, decreased immune function and osteoporosis. The low levels of stress in free-roaming, contented hens means fewer stress hormones – such as cortisol – pass into the eggs and thence into our bodies.

Pastured eggs are better for you

A study looking at the Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens found that:
‘Compared to eggs of the caged hens, pastured hens’ eggs had twice as much vitamin E and long-chain omega-3 fats, 2.5-fold more total omega-3 fatty acids, and less than half the ratio of omega-6:omega-3 fatty acids (P<0.0001). Vitamin A concentration was 38% higher (P<0.05) in the pastured hens’ eggs than in the caged hens’ eggs…’

This is why pastured eggs are better for you!

H.D. Karsten, P.H. Patterson, R. Stout and G. Crews,
Renewable Agriculture and Food Systems / Volume 25 / Special Issue 01 / March 2010, pp 45-54
Copyright © Cambridge University Press 2010
DOI: http://dx.doi.org/10.1017/S1742170509990214,
Published online: 12 January 2010

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Beetroot

Beetroot for flavor, nutrition, color.

Edible beetroot is the taproot portion of the beet plant (Beta vulgaris subsp. vulgaris Conditiva Group). This vegetable is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their edible leaves (called beet greens).[Wikipedia, “Beetroot”] Beetroot is listed as safe for people who suffer from Histamine Intolerance.
Beetroot’s color can range from white, through red-and-white striped, to golden-yellow or red. The most common color available in stores is a dark, almost purplish red.
In North America, beetroot is also called:

  • beet
  • table beet
  • garden beet
  • red beet
  • golden beet

Nutritional Information

Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. In a 100-gram amount (3.5 ounces) providing 43 calories, raw beetroot is a rich source of folate (one of the B-Group vitamins) and a moderate source of manganese. Beetroots are helpful for weight loss because they provide fiber and water to fill you up, but few calories.
Some people can’t stand the flavor of beets, but others love their sweet earthiness. If you’d like to eat beets but you’re put off by the taste, grate them raw and mix them with other ingredients  in smoothies, cookie dough, burgers, hummus, salads or red velvet cake. The other ingredients can soften or disguise the flavor.
Beet greens are rich in calcium, iron and vitamins A and C, so don’t throw them away – use them as you would use spinach or silverbeet (Swiss chard).

Food Coloring Uses

Betanin, obtained from beetroot’s vibrantly-colored roots, is used industrially as red food colorant. It improves the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy, and breakfast cereals, among other applications. [Wikipedia, “Beetroot”] Some of the names of beetroot hybrids pay homage to their gorgeous red coloring – such as “Bull’s Blood” and “Ruby Queen”. Famously, red velvet cake is made with beetroot. During the middle of the 19th century, wine was often colored with beetroot juice. In the 21st century it can be used as a coloring for pasta.

Medicinal Uses

Traditionally, Beta vulgaris has also been used as a medicinal plant. “De honesta voluptate et valetudine” (On honest indulgence and good health) was the first cookbook ever printed. It first appeared between 1470 and 1475.  The author recommended taking beetroot with garlic to nullify the effects of “garlic-breath”. For many centuries, from the Middle Ages onwards, beetroot was used as a treatment for a range of diseases, especially illnesses of the digestion and the blood.

Beetroot and Apple Juice

Here’s a quick and easy recipe for a refreshing drink: Put beetroot, apple, carrot, celery and a tiny knob of ginger through a juicer and drink it chilled.

 

 

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Oat Milk

Avoiding Dairy Milk

Many people avoid dairy products. They might do so for health reasons, for ethical reasons, or because it’s unavailable.
The ethical argument is strong. Calves born on dairy farms are taken from their mothers when they are one day old and fed milk replacements so that the mothers’ milk can be sold for use by humans. The mothers can be heard calling for their babies for up to several weeks. On average an equal number of male and female calves are born to dairy cows. Male calves are usually killed when they are about five days old. Cows stop producing milk unless they give birth every year.

If you wish to avoid dairy products but enjoy milk’s creaminess and versatility, you can drink nutritious alternatives such as rice milk or oat milk. These milks are suitable for people with Histamine Intolerance. They can even be made inexpensively in your own home. Here, for example, is a recipe for “quick oat milk”. It’s lactose-free, and celiac-friendly.

Quick Oat Milk Recipe

This quick and easy recipe yields a milk that is rather thinner than ‘Slow Oat Milk’. It can be thickened by either the addition of a little finely ground oat bran, or by cooking the rolled oats before you make the milk.

Note: you will also need a blender and a fine sieve or cheese cloth.

Put the oats in a large bowl and add enough water to just cover them. Allow to rest for 10 minutes.
Drain the oats and pour into blender. Add 3 cups of water and sweetener or additional flavorings if desired. If you wish, you may add more or less water, depending on the consistency you prefer.
Blend until the oats have completely disintegrated into a creamy liquid.
Strain the milk through a fine sieve or cheese cloth (this is optional). Homemade oat milk keeps for a few days under refrigeration, but while standing it may separate, so make sure you shake or stir it before using.

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Rice Bran Oil

rice bran oilRice Bran Oil- the “rediscovered” cooking oil with a high smoke point.

What is rice bran oil?

Imagine a grain of whole, freshly-harvested rice, sliced in half lengthwise and magnified many times. You would see a hard outer layer covering the whole rice seed, protecting it from the environment. This is called the husk, the hull, or chaff.

Inside this hard outer layer is a second layer called the bran, or inner husk. This is where rice bran oil is found. Bran represents only about 8% of the weight of the whole rice grain, but contains about 3/4 of the total oil. The bran is itself composed of four layers, and also includes the rice germ, or embryo. You’ve heard of wheat germ right? All grains have a “germ” sandwiched between the endosperm and the bran layer.

In the middle of the rice grain is the endosperm. This is the starchy part that we call “white rice” when the outer layers have been stripped off in a processing plant.

People in many Asian countries have been producing and cooking with rice bran oil for many years. The oil can be extracted from the bran either by pressing the steam-heated bran between heavy rollers or screw presses called “oil mills”, or by using solvents to chemically separate the oil from the bran. What’s left behind is a product called “defatted rice bran”. After the oil has been extracted, it must be purified.

What’s special about rice bran oil?

“Rice bran oil, not being a seed‐derived oil, has a composition qualitatively different from common vegetable oils.” [Kaimal et al., 2002]

  • High smoke point: Rice bran oil has a high smoke point of 232 °C (450 °F), which means it is appropriate for high-temperature cooking methods such as stir frying and deep frying.
  • Mild flavor: The oil has a mild to neutral taste, so it does not overpower the flavor of other foods.It is light, versatile and pleasant to use in  salad dressings, baking dips etc.
  • Balance: The oil has an ideal balance of polyunsaturated fats (PUFA) and monounsaturated fats (MUFA). In fact it contains 37% polyunsaturated fats and 45 % monounsaturated fats, almost a perfect 1:1 ratio.
  • Suitable for people with histamine intolerance: Rice bran oil is listed as a safe food for sufferers of HIT.
  • Health benefits: The oil is rich in vitamins, antioxidants and other nutrients. It contains abundant vitamin E complex, tocopherols and antioxidants known as gamma aryzanol, as well as quantities of phytosterols, polyphenols and sqnalene. It is considered to be “heart friendly” and may help to lower cholesterol.
  • Keeping qualities: Rice bran oil has a very good shelf life compared with other cooking oils.

Keep some rice bran oil in your pantry for healthier eating!

Reference: Origin of problems encountered in rice bran oil processing. Thengumpillil Narayana Balagopala Kaimal et.al. European Journal of Lipid Science and Technology. 9 April 2002. https://doi.org/10.1002/1438-9312(200204)104:4<203::AID-EJLT203>3.0.CO;2-X