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Flexprotext Articles

 

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When rice is milled from Brown to white, the rice bran is what is removed. Rice bran turns rancid rather readily. However, Patty has developed a process that removes an enzyme from the rice bran. This process gives the stabilized rice bran a shelf life of over a year. Prior to this, Rice bran could not be considered a reliable food source despite its enormous nutritional value. Rice bran is incredibly rich in vito nutrients, and contains over 120 different naturally occurring anti oxidants.

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