Risotriene Superfood for the 21st Century

 

 Life Solubles Stabilized Rice Bran Super Food 

 

 

 

 

 For most Risotriene of the earth’s history, the majority of nutrition in rice, the nutrition in the bran and germ, was “inaccessible” — completely locked up inside the germ/bran.

Rice is the most important food crop in the world. Yet, for most of the earth’s history, mankind could not access the most valuable nutrients of the rice kernel, namely the rice germ and bran. That’s because separating bran and germ from the white part of the rice kernel causes rancidity in the bran and germ to occur in about four hours (unless cooked or chemically treated). Unfortunately, cooking or chemically treating the bran and germ also destroys nutrition. A little over a decade ago, a method was discovered for separating out the germ and bran from the remainder of the rice kernel without cooking or chemicals, thus preserving the fragile nutrition in the rice germ and bran!

This non-destructive separation technique has been perfected that prevents rancidity from occurring. The result is that a single spoonful of RiSoTriene supplies more assimilable, balanced, food-form, health-improving nutrient tools than your body may have ever had access to before. Your body can use the fabulous nutrition that was previously locked up in the rice to heal itself.

So, for the first time in the history of man, rice’s tremendous nutrition is available without having to eat all the carbohydrates in the whole rice kernel. Previously, a person would have to eat many pounds of white rice to equal the nutrition in a single serving of RiSoTriene.

 

Milled Versus Paddy Rice

 

 

This picture shows paddy or whole rice kernels next to white rice kernels. The kernels appear to be about the same size because the brown part of the rice kernel makes up just 8% of the mass of the rice kernel. Interestingly, 8% contains two-thirds of the total nutrition of rice. The brown part of rice is 20 times more nutrient-dense than the white part.

This begs the question, why don’t we care more about this nutrient-dense part of rice?

Rice is the most commonly eaten food in the world. It’s very nutrient-rich, growing in fertile soils and soaking up the sun’s energy with which to make phytonutrients. Yet, most of the rice’s nutrition is in the brown part that is routinely discarded. And, when people do eat the more nutritious “brown” rice, they cook it — destroying virtually all of the tremendous, but fragile nutrition in the germ and bran.

 

rice field

    1. Paddy or unmilled rice doesn’t store well. It goes rancid in a few months, while milled, white rice will store for many years. Because it stores so well is the reason that most people eat white rice.
  1. Since most people only eat the white part of rice, with the brown part being discarded, mankind is not accessing the tremendous phytonutrients and antioxidants that the sun, water, and soil have put into bran and germ of rice. This is a huge and sad waste. But, until Risotriene was discovered most of the nutrition of rice was always wasted.
  2. Unfortunately, when people do eat the whole rice (IE, brown rice).  Rice routinely destroys the potential nutrients through cooking. Most of the fragile nutrients in brown rice are inactivated by cooking. Of course, the carbs aren’t killed. They will still be assimilated perfectly. But, how many carbs does a person need?
  3. In past ages of history, carbs were always needed… because people worked extensively and used up many thousands of calories daily in their labors. But, today is a different time. If you’re like most people, you’re overfed on carbs, but underfed on nutrients. And, that’s the reason to add Risotriene to your daily diet.

The Great Need of Modern People Is Not Calories, But Rather Today’s Need is Nutrients

Rice Kernel Risotriene
Risotriene
  • Here is a blowup of a Rice Kernel showing the bran and germ from which RiSoTriene comes. The bran and germ of the rice kernel contain nearly 70 percent of rice’s total nutrients but comprise only 8% of the mass of rice.
  • Most people in the industrialized part of the world get plenty of calories/carbohydrates, i.e., fuel. We are, in fact, virtually always overfed on calories.
  • At the same time, however, we are almost without exception underfed in terms of nutrients, the building blocks that maintain our cells in good operating condition.
  • Since the white part of the rice contains most of the calories and the brown part contains most of the nutrients it would

 

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