About Grayns Rice Cooker

RICE HAS BEEN A STAPLE

and an important part of the diet of most Asians for centuries. In fact white rice today accounts for a staggering 36% of daily energy intake in calories for four billion people around the world.

HOWEVER, MODERN MEDICAL RESEARCH

has clinically linked white rice to a slew of lifestyle related ailments such as type 2 diabetes and obesity. This is so because rice contains very high levels of RDS or rapidly digested starch that breakdown quickly into simple sugars resulting in the rapid rise of blood sugar levels. Carbohydrates with a lot of RDS tend to have a high glycemic index. They cause blood glucose to rise quickly and stay high longer.

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BUT THE BIG QUESTION IS

why was rice not such a big danger for our forefathers and now suddenly modern research leaves us with such startling facts that many informed people today are giving up eating white rice simply because it either makes them gain weight,

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complicates their diabetes or causes innumerable other health issues. On the other hand, no amount of advice could convince the rest of the rice-loving Asians to consume rice sparingly. But could eating less rice or not eating it at all be a viable solution?

 

THIS HAS BEEN THE FOCUS

of research at Grayns Labs USA Inc and Ascenteus Research of Malaysia for more than 8 years. What they discovered was to be a major break-through in how rice will be cooked and consumed in the years to come. Indeed it is not the rice itself that is the cause of these modern day ailments such as diabetes and obesity but rather the way in which rice is cooked.

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OUR GREAT GRANDPARENTS

would cook rice with lots of water and throw away the starch that dissolves in water during the cooking process. They had the knowledge and wisdom that during the cooking process the RDS or rapidly digestible starch molecules leave the rice grain and dissolve in water at a certain temperature which is called the gelatinization temperature of rice. This gelatinization temperature varies for different varieties of rice depending on whether the particular rice is short grain, medium grain or long grain.

 

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