Aharame Aushadham Ancient Indian Life Sciences Food is the best
May 20, 2015
Aharame Aushadham
Ancient Indian Life Sciences
Food is the best Medicine
Today in so called modern chaotic life for majority having plenty of
HURRY CURRY
WORRY BURRY
We must constantly put
efforts to maintain good health as the
popular saying goes “Prevention is always better
than cure”
There is no pill for all ills but there is an ill
followed by the use of every pill
Prof BM Hegde. MB, MD, FCCP,FCCP, FCCPFormer VC Manipal Health University
We must watch the factors likeAIR WATERAttitudeFOODEXERCISESLEEP
Good Family Relations
Ancient Indian Wisdom said you are what you think and also what you eat. Right food will give proper health. Today cooking medium plays a very vital role in our life
For good health we need four major constitutes of food like Carbohydrates, Vitamins, Minerals & Fats. Fats in limited qty. are very essential to carry on vital body bio-chemical activities
Latest dietary Recommendations
with special reference to
RICE BRAN OIL
Types of Fatty Acids
Saturated (SFA) Unsaturated (UFA)
Poly MonoUnsaturated
Unsaturated
PUFAMUFA
All SFAs are solid at room temp. Eg. Ghee, Palm Oil, Vanaspathi•They raise our total Cholesterol Levels•Have high Oxidation stability•They can be in small quantity in our food•Excess disturbs our health
All MUFAs are liquid at room temp.Eg. Olive Oil, Mustard Oil, Rice Bran OilLower Bad Cholesterol, Improve Good Cholesterol Good Oxidation StabilitySo they should in reasonable qty. as cooking media for our food
All PUFAs are liquid at room temp.Eg. Sunflower Oil, Saffola Oil, Soya Oil, Corn OilThey Lower Total CholesterolPoor Oxidation StabilityLimited use is OK
Negative effects of sole & prolonged use of PUFA Oils.Reduction of good cholesterol-HDLProduction of more free radicals
As per recommendations of National Institute of Nutrition NIN- HyderabadIndian Counsel of Medical Research-ICMR
Fat Composition1. SFA 27-33% PUFA 27-33% MUFA 33-40%2. Omega 6/ Omega 3 5-10%3. Maximum Natural Oxidants
Report of NIN-WHO workshop on dietary fats & non communicable diseases, July 7-8,
2005, Hyderabad
Rice Bran Oil
Rice Bran is an layer between the paddy husk
and white rice
Recommended SFA 27-33% PUFA 27-33% MUFA-33-40% Omega-6 /
Omega-3.
5-10%
Natural Oxidants
Ghee/ Butter 67 03 30 2 ----
Vanaspathi 60 --- 40 - ----
Palm Oil 50 10 40 - Tocopherols, Tocotrienols
Sunflower Oil 12 69 19 68 Tocopherols
Soyabean Oil 15 61 24 08 Tocopherols
Corn Oil 13 59 28 58 Tocopherols
Cotton Seed Oil 26 55 19 54 Tocopherols
Mustard Oil 03 29 68 1 Tocopherols
Olive Oil 16 11 73 10 Tocopherols
Ground Nut Oil 22 33 45 32 Tocopherols
Rice Bran Oil
22 35 43 22Tocopherols Tocotrienols
Oryzanol
Fatty Acids % by weight Ratio of Essen. F A Source NIN-WHO workshopHyd July 7-8, 2005
Processing of Oils: 2 Types1.Chemical Process2. Physical ProcessIn conventional chemical refining Acids, Alkalis/ Caustic soda are used to make oils cooler, lighter this destroys antioxidants, medicinal properties so it is not good for our health
Latest physical Refining process no harsh chemicals are used, this will retain natural anti-oxidants, medicinal properties and is good for our health
Physical Properties of
RBO•Golden yellow colour•Odourless•Tasteless maintains food natural taste•Uptake is less by 5-15%
CFTRI- Mysore compared Hypocholestremic effects of Physically refined RBO & Chemically refined RBO and Ground Nut OilParameters
Mg/100 ml
Ground Oil Chemically Refined
RBO
Oryzanol rich Physically
refined RBO
HDL
Good Cholesterol
33.08
+/- 6.69
38.58
+/- 7.14
50.57
+/- 3.57
LDL
Bad Cholesterol
23.48
+/- 8.51
26.73
+/-7.71
15.75
+/- 6.68
Triglycerides 272.8
+/-59.7
140.0
+/-51.5
118.7
+/-34.55
Human trails NIN shows reduction in total cholesterol, triglycerides by using RBO as compared to conventional cooking oils.
Subject Cholesterol mg/dl Triglycerides1. Control Group
Basal244.0+/- 14 295.5+/-33
After 30 days 249.6+/-16 286.3+/-35
% of change from basal
2.3 -3.1
2. Experimental
Group Basal 247.3+/- 10.5 349.8+/-42.4
30 days after RBO 182.7+/-8.4 212.9+/-20.0
% Of change Decrease
After 30 days 26.1% 39.1%
Japanese Journal of Nutrition Vol. 20, No. 4, page 11-13 says that RBO lowers cholesterol faster than PUFA rich edible oils
Japan National Research Institute of Brewing to conclude “ Rice bran fractions have beneficial dietary component that reduces Hypertension, Hyperlipidemia & Hyperglyceremia
Pennington Research Center Europe found that with the addition of 7% Oryzanol Rice Bran Oil (RBO) concentrate to the diets found reduction of bone loss in rats (Osteoporosis)
Oryzanol present only in RBO is a powerful Cholesterol balancing agent, reduces GI Disorders including stress induced gastric and duodenal ulcers
Oryzanol is sold abroad as an agent for body building in humans, nervous stability and menopause problems
Tocotrienols present in RBO are
•Reduces Cholesterol•Powerful anti-oxidants•Anti Cancer•Anti Ageing•Anti Thrombotic
RBO is already enjoying popularity in Japan, Korea, Taiwan and Thailand. Japanese call RBO as HEART OIL. In USA RBO acquired the status of HEALTH FOOD
Some Indian brands
Sundrop- Using 80% RBO - 20% Sunflower Oil
Saffola- Using 80% RBO- 20% Kardi Oil
Pepsico India’s Frito-Lay snack division which is having 80%+ share Rs. 2000 Cr. of Indian salty snack market has eliminated 5000 TPA saturated fats and switched to RBO in 2008
R C M Right Concept Marketing socially highly responsible, customer centered, quality oriented company sharing profits with consumers
“What looks similar need not be same. Chemical equivalency is never same as physical utility of any product” RCM offers the best product with lot of responsibility right from selection of raw material, type of processing, preserving
Is committed to reduce the disease burden of society by launching healthy cooking oil
100% Rice Bran Oil
Health Guard
Reduce your waist line &Increase your Life lineBy choosing right cooking
medium RCM’s 100%Rice Bran Oil
India’s 100% RBO
Health Guard
first patented RBO
Vide P. No. 194862
of 12/01/01
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