Cook­ing rice the Grayns way

The Star Malaysia - Star2 - - BODY, MIND & SOUL -

DIS­EASES have be­come com­mon­place to­day. Al­most all of us know of some­one or are re­lated to some­one with heart at­tack, di­a­betes or can­cer, re­gard­less of eth­nic­ity or so­cial back­ground.

With th­ese pre­vail­ing num­bers, dis­eases have no longer be­come some­thing you “hope to avoid”.

The high num­bers in­di­cate that some­thing is very wrong in our so­ci­ety – whether in our diet or our life­styles.

We dis­cuss this here to pin­point health cul­prits so that we can proac­tively pre­vent dis­eases.

“Sugar Dis­ease” is the new catch­word by the med­i­cal fra­ter­nity for a host of mod­ern con­di­tions that re­sults from an ex­ces­sive in­take of sugar or re­fined car­bo­hy­drates cou­pled with a seden­tary life­style.

The seem­ingly or­di­nary sugar has been dis­cov­ered to be a cause of many se­ri­ous dis­eases. Think now of your rel­a­tives or friends who are af­flicted with dis­eases, and ask them about their lunch and din­ner diet. Slightly dis­con­cert­ing?

Sugar Dis­ease comes in three forms – hy­po­gly­caemia, heart and obe­sity dis­eases and di­a­betes. Let’s ex­plore.

Hy­po­gly­caemia

Do any of th­ese symp­toms hap­pen to you reg­u­larly? Fa­tigue, mood changes, sugar crav­ing, headaches, dif­fi­culty fo­cus­ing the eyes, tem­per­a­men­tal out­bursts, de­pres­sion, ab­dom­i­nal pain, pal­pi­ta­tions, panic at­tacks.

You may have some of th­ese symp­toms, and very likely dis­miss them as part of your stress­ful life. Symp­toms as such have be­come so com­mon that we brush them off or even for­get about them.

In an age of high sugar and re­fined car­bo­hy­drate diet, our body is made to work harder com­pared to pre- in­dus­tri­alised days.

Our body ex­pe­ri­ences a rapid sugar fix each time we eat rice, Coke or a rich choco­late cake. While the body goes through an im­me­di­ate sense of grat­i­fi­ca­tion, what fol­lows is an in­sulin re­lease by the pan­creas to lower the blood sugar.

It would be use­ful to know that in­sulin re­lease is not a nat­u­ral process and wears the body out when made to ac­com­mo­date reg­u­larly.

The body in a low sugar state is called hy­po­gly­caemia. In this state, carb crav­ings are trig­gered. The brain, starved from its pre­ferred fuel glu­cose ( sugar), baulks, and prob­lems in fo­cus, mem­ory and mood hap­pen.

Along with this, an out­pour­ing of counter- reg­u­la­tory hor­mones takes place to push blood sugar back up.

The symp­toms men­tioned ear­lier are not just down to stress and life; it goes right down to your sugar in­take.

Heart and obe­sity dis­eases and di­a­betes

Doc­tors are be­gin­ning to take an in­ter­est in nutri­tion and ad­vise pa­tients prone to heart dis­eases o avoid choles­terol and sat­u­rated fat. Even so, peo­ple on that diet have gone on to de­velop heart dis­ease.

Why so? Is there an in­sid­i­ous cause to this?

Re­fined carbs and sugar have gone un­der the radar all th­ese while but new med­i­cal find­ings show that th­ese cul­prits have been do­ing plenty of harm.

Let’s go back to the in­sulin surge we get with high sugar in­take. Repli­cate that surge a few hun­dred thou­sand times over the course of a life­time and you end up with an overly sen­si­tive in­sulin trig­ger and chron­i­cally el­e­vated in­sulin.

What hap­pens then? The ag­gres­sion of in­sulin leads to el­e­vated blood pres­sure, choles­terol and triglyc­erides, weight gain in the mid- sec­tion and in­creased de­posits of plaque in the ar­te­rial walls. Say hello then to di­a­betes and heart dis­ease.

With a diet high in sugar, you can al­most fore­tell that your body will take a beat­ing in the next 10 to 15 years.

In­sulin surges stress the body, and to pre­vent dis­eases, sugar and re­fined carb in­take must be con­trolled. Di­a­betes is a com­mon Sugar Dis­ease that has been mak­ing its rounds in the past decades.

We see fur­ther ev­i­dence of sugar dam­age to­day with over­weight and seden­tary kids with this dis­ease. Small won­der, then, that an un­healthy heart and weight gain leads to heart dis­ease and may, in fact, be the most preva­lent cause of de­gen­er­a­tive dis­ease and pre­ma­ture death in mod­ern so­ci­ety.

Proac­tively pre­vent sugar dis­ease

What does one do to ef­fec­tively elim­i­nate Sugar Dis­ease? Sim­ply, make it a rule to eat carbs low on the gly­caemic in­dex ( GI). In gen­eral, the more com­plex a carb, the lower in GI it is.

For ex­am­ple, oats is low in GI while sugar is high in GI. In sunny Malaysia where we live, rice is a sta­ple en­joyed in many va­ri­eties, but un­for­tu­nately very high on the GI. Do we then cut out rice com­pletely and blunt the joy of food?

For­tu­nately tech­nol­ogy has en­abled rice to be en­joyed on the low GI.

The tech­nol­ogy of iso­lat­ing sugar from rice was pi­o­neered by Grayns Re­search Lab, a joint in­no­va­tion of Malaysia and the United States. Five years of re­search and de­vel­op­ment re­sulted in an in­tel­li­gent rice cooker that is able to sep­a­rate sugar ( amy­lopec­tine) from rice, thus pro­duc­ing rice that is low in GI.

In essence, rice cooked the Grayns way is cooked the way it is meant to be – de­void of sugar or starch. It also repli­cates how rice was cooked decades ago by our fore­fa­thers, over fire­wood and slow- cook­ing, but un­de­ni­ably health­ier.

The Grayns rice cooker is part of a life­style that in­volves good health, pre­vent­ing Sugar Dis­ease and elim­i­nat­ing ex­cess sugar from your diet. It is suit­able for di­a­bet­ics and those look­ing to lose weight.

What is so won­der­ful about this cre­ation is be­yond its ob­vi­ous health ben­e­fits, it never sac­ri­fices on the plea­sure of en­joy­ing food.

Hu­man be­ings are by na­ture crea­tures who love grat­i­fi­ca­tion and in that, Grayns grat­i­fies ac­cord­ingly.

The re­cently in­tro­duced new model of Grayns TORC 1.9 V2 comes with top qual­ity stain­less steel cook­ing in­te­ri­ors for un­com­pro­mised hygiene and safety. Priced at RM2,288 in­clud­ing GST.

More in­for­ma­tion on the Grayns Rice Cooker can be ob­tained at www. grayns. com. Call 1300 887 474 to join the Grayns Rice Rev­o­lu­tion.

Tech­nol­ogy has en­abled rice to be en­joyed on t low GI.

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