i had heard somewhere that rice bran oil has some benefits over olive oil--any feelings/information on the subject??

It's from a grain.
Is it a Monounsaturated or a polyunsaturated oil?
Even if it is mono-, it is probably high in Omega-6.
Larry?

Oil extracted from the rice germ is termed rice bran oil. It has a high smoke point of 490 degrees and may be used in moderation for stir frying.

Unfortunately, it’s composed of about 40% linoleic acid (LA), an omega 6 that Dr. Sears recommends that we limit. By comparison olive oil which is highly recommended contains less than 9% LA.


Heating extra virgin olive oil to high temperatures will alter its chemical composition and should be used for dressings. Refined olive oil (aka extra light) can be used for cooking as well as refined peanut oil. Both have a smoke point over 450 degrees. Grapeseed oil is naturally low in impurities, with more omega 6’s and a smoke point of 428°F.

These oils including rice bran oil are fine for limited use.


Also consider clarified butter (ghee) and high oleic safflower oil which have smoke points of 485 and approx. 500* respectively.
Many of the “favorable” fats that Dr. Sears recommends, almond, macadamia, avocado, high oleic safflower, etc. have high smoke points, high amounts of monounsaturated fats and low amounts of omega 6’s.

Good all around summary, Tech
Thanks.

thank you for clearing that up, tech support. so many choices to make, but you made my decision a lot easier. thank you
again

Your Welcome !