Cooking rice in the Grayns Rice Cooker dramatically reduces its Glycemic Load thereby making it highly recommendable for reducing the risk of Diabetes. Wight Gain & Cardiovascular Diseases.
THE REAL PROBLEM WITH RICE IS THE HIGH RDS CONTENT Rice just like any other carbohydrate is made up of 2 starches. The 2 starched that make up rice are Amylose and Amylopetin. it is the ratio of these starches that determine if a particular carbohydrate classifies as RDS (Rapidly Digestible Starch) or SDS (Slowly Digestible Starch). Rice hashigher Amylopectin to Amylose ratio therefore classify it as an RDS while Oats has a higher Amylose to Amylopectin ratio classify it as an SDS
The end result is that rice cooked in the Grayns Rice Cooker has a higher Amylose to Amylopectin ratio as opposed to a higher amylopectin to amlylose ratio almost on par with oat thereby classifying it as an SDS. With the RDS removed rice no longer the sugar that is would be rather it becomes a healthier carbohyrate that provides the energy while digesting slowly into our blood stream without spiking blood glucose levels
Benefits of Grayns Rice
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