The Food Secret of Liquid Smoke

May 24, 2011 - PRLog -- One of the biggest health breakthroughs in the area of cooking methods has just sprung up. It is “liquid smoke” from rice, and it may have the ability to give the body many health benefits. It could give natural foods an even bigger boost. Read on to find out about this great advance in food chemistry.

Liquid smoke flavoring made from hickory and other wood is a mainstay flavoring and antibacterial agent for the food industry. But it may soon get a new competitor. A new study says this new method seems packed with antioxidant, antiallergenic and anti-inflammatory substances. This is the first look at liquid smoke liquid smoke produced from rice hulls — the hard shells of rice grains.

File this under food cures. Wood from trees is typically used to produce liquid smoke, which is added to meat and other healing foods for a smoky taste. But other types of plants can also be burned to make the popular seasoning. Rice is a prime candidate, with 680 millions tons produced worldwide each year. Hulls account for 136 million tons of that amount and often go to waste. The researchers wondered if rice hulls could be put to good use in a liquid form as a food flavoring. Was it safe? Could it be effective?

The scientists found that liquid smoke from rice hulls may be healthful. Their laboratory tests found that liquid rice hull smoke worked as an antioxidant that could help fight off diseases. It also helped prevent inflammation, which is associated with many different health problems. In addition, .it did not trigger an allergic response.

The way food is prepared and cooked plays a major factor in its inherent nutrition. Boiling vegetables, for instance, is a known way to reduce the nutrients within them. Steaming, on the other hand, does not. Smoking food would also seem to be a process that keeps nutrients inside food. Any cooking method that allows leakage from a food will contribute to nutrient loss.

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