Healthy way to cook rice

The Star Malaysia - Star2 - - BMS INDULGE -

RICE has al­ways been a sta­ple of the Asian diet. How­ever, mod­ern med­i­cal re­search has clin­i­cally linked white rice to a slew of life­style-re­lated ail­ments.

Rice con­tains high lev­els of RDS (Rapidly Di­gested Starch) that breaks down quickly into sim­ple sug­ars, re­sult­ing in the rapid rise of blood su­gar lev­els.

Car­bo­hy­drates with a lot of RDS tend to have a high gly­caemic in­dex and cause blood glu­cose to rise quickly and re­main high longer.

But the ques­tions are why was rice not such a big dan­ger for our fore­fa­thers and is eat­ing less rice or not at all a vi­able so­lu­tion?

This has been the fo­cus of re­search at Grayns Labs USA Inc and As­cen­teus Re­search of Malaysia for over eight years.

What they dis­cov­ered was to be a ma­jor break­through in how rice will be cooked and con­sumed in the years to come.

In­deed, it is not the rice it­self that causes these mod­ern day ail­ments, but the way in which rice is cooked.

Grayns Labs USA and As­cen­teus Re­search have de­vel­oped the Grayns Rice Cooker – the first and only rice cooker in the world that re­moves large por­tions of the un­healthy RDS from rice when it is cooked.

Rice cooked in Grayns has a lower gly­caemic In­dex by al­most 35% to 40% com­pared to rice cooked in con­ven­tional rice cook­ers. The re­sult is a lower glycemic load on our bod­ies.

How it works

Grayns has de­vel­oped and patented RevoCook – an in­ge­nious tech­nol­ogy that cooks rice sci­en­tif­i­cally the way na­ture meant it to be cooked.

The tech­nol­ogy in­tel­li­gently en­ables a pro­found four-stage cook­ing process:

> RevoCook be­gins with the Ther­mosense stage that pro­vides just the right cook­ing tem­pera- ture to gela­tinise the rice, re­leas­ing the un­healthy RDS into the wa­ter, yet re­tain­ing vi­tal nu­tri­tion and min­er­als.

> This is fol­lowed by the Debond stage, which in­tu­itively holds the gela­tin­i­sa­tion tem­per­a­ture, com­pelling most of the RDS to get out of the rice and dis­solve into the wa­ter.

> Once most of the RDS has been re­leased, the wa­ter con­tain­ing the dis­solved RDS is then tran­suded and drained into the Starch Collection Tray.

> The fi­nal step is to demois­turise the rice of its ex­cess mois­ture, mak­ing it fluffy, healthy and de­li­cious.

Grayns uses the lat­est tech­nol­ogy to im­prove, au­to­mate and per­fect this age-old cook­ing method. It works per­fectly for all types of rice.

To get the Grayns Rice Cooker, log on to www.grayns.com or call 1300 887 474.

Grayns has de­vel­oped and patented RevoCook – an in­ge­nious tech­nol­ogy that cooks rice sci­en­tif­i­cally the way na­ture meant it to be cooked.

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