Why is stabilized rice bran different?
Normally the outer 10% of the brown rice kernel(where 65% of the actual nutrition from the rice kernel is locked away) is removed during the conversion of brown rice to white rice. Generally this is discarded as wasted food. Normally an enzyme renders this discarded food unfit for human consumption. Thanks to modern technology we now have proprietery process which stabilizes the harmful enzyme before it damages the nutrients without chemicals or synthetics.
