Grayns versus The Conventional
Innovation and experimentation is the key driver here at Grayns. We’re constantly thinking of ways to challenge and improve on the status quo. It often starts with questioning some of the everyday things we’ve gotten used to taking for granted. Like rice, for example.
Which is why we’ve come up with some simple tests you can do with the rice you have at home. With these simple tests, you’ll see how rice cooked in a conventional rice cooker is really no different from the simple sugars often attributed with causing diseases such as diabetes. What’s more, you’ll see how Grayns rice differs from conventionally-cooked rice.
The Color Test
The content of rapidly digestible starch or RDS causes cooked rice to take on a slightly yellowish tinge, which is what you’ll find with rice cooked in a conventional rice cooker. Why is this not good? As the term RDS implies, this starch gets broken down into simple sugars by the body and enters the blood stream quickly, causing sugar spikes in the blood stream. When this happens, strain is placed on the body to cope with the sudden increase in blood sugar. On the other hand, because Grayns rice is low in RDS content, the rice you get is plain white. Grayns rice is high in slowly digestible starch or SDS, which when digested, gets released slowly and gradually into the blood stream, causing no strain on the body’s blood sugar level control mechanism.
The Blood Test
Rice cooked in a conventional Rice Cooker has an extremely high glycemic index as the Sugar in rice stays back in. This causes blood glucose to rise quickly and stay high longer. The glycemic index (GI) is the rate at which a carbohydrate is converted into sugar and absorbed into the blood system to trigger high blood sugar which in turn makes the body to react to produce insulin. Rice cooked in the Grayns Rice Cooker is 30 to 35 percent lower on the Glycemic Index hence blood glucose levels never spike to dangerous levels and fall back to normal very soon.
The 5-minute Chewing Test
The high rapidly digestible starch or RDS content in conventionally-cooked rice makes it sweet after a few minutes of chewing. On the contrary, chewing on Grayns rice for as long as you can doesn’t change the taste of the rice – it stays neutral in flavour, bringing out perfectly the tastes of other foods eaten together with rice. Just the way it was originally intended to be.
The Energy Burst Test
When you eat conventionally-cooked rice, the starch is rapidly digested and gets into the blood stream just as quickly. This causes you to feel full almost immediately after eating. Once the body’s blood sugar control mechanism kicks in, however, and the sugar levels in the blood stream dip, you’ll start to feel hungry again.
This isn’t true with Grayns rice because, unlike conventionally-cooked rice, it isn’t high in rapidly digestible starch or RDS but rich in just the opposite: slowly digestible starch or SDS. So while your hunger might not get instantly gratified eating Grayns rice, you will feel full and have higher energy levels for longer as the starch from the rice is gradually digested and slowly released into your blood stream.
The Longevity Test
Conventionally-cooked rice, if left in room temperature (approximately 30ºC in tropical climates) will go bad after about 2 hours. Once it does go bad, it will start to give off a very distinct smell. The reason for this is the fermentation of the rapidly digestible starch or RDS. In fact, this rapid fermentation of RDS in our digestive system is also why we sometimes feel heavy and uncomfortable after we’ve had conventionally-cooked rice.
Grayns rice with its low RDS content, however, doesn’t have this problem. You can leave a bowl of Grayns rice in room temperature for up to 5 days and it’s still good to eat.
If you have a glucose meter at home, then this is a simple but illuminating test that really shows how much sugar the rice you eat can contain.
Take 10 grains of cooked rice and add 10 drops of water to this. Stir the mixture until it turns into a thin paste. Place a drop of this paste onto a glucose meter test strip and measure the sugar content of the paste using the glucose meter.
You can repeat this test with rice from the Grayns rice cooker and see for yourself what a difference Grayns makes in terms of reducing the rapidly digestible starch or RDS content of your rice.
In fact, this is a test you can try with different types of carbohydrates such as pastas, potatoes, noodles etc. It’s a fast but effective way for getting an idea of just how much sugar you and your family are consuming. Your blood sugar level depends on the type of food you eat and also the sort of activities you carry out. Eating foods that are high in RDS, such as conventionally-cooked rice, will quickly raise your blood sugar levels, prompting your body’s blood sugar control mechanism to kick in. Do this often enough and what happens is that your body no longer responds effectively to its own blood sugar level control mechanism. In fact, this is what type II diabetes is.
You don’t want this to happen so eating foods that are slowly digestible starches (SDS), such as Grayns rice or oats, is always going to be the healthier option.
Extend the Measure-the-Sugar test to this test which measures your blood sugar level. To really see what a difference the Grayns rice cooker can make, do this test once after a period of regularly eating conventionally-cooked rice and then again after eating rice cooked the Grayns way.
Your blood sugar level depends on the type of food you eat and also the sort of activities you carry out. As mentioned right at the beginning, foods that are high in RDS, such as conventionally-cooked rice, get broken down into simple sugars and are released into the bloodstream very quickly. These types of food are known as high GI (glycemic index) foods. This prompts your body’s blood sugar control mechanism – the release of insulin in the bloodstream – to kick in. The insulin transports the sugar to cells for use and stores any excess sugar as fat. The consequence of this is not only weight gain but a sudden dip in blood sugar levels. This is when you’ll start feeling hungry again. If you reach for more foods rich in RDS, the entire cycle repeats. Do this often enough and what happens is that your body no longer responds effectively to the insulin which is precisely what type II diabetes is.
You don’t want this to happen so eating foods that are high in slowly digestible starch (SDS), such as Grayns rice or oats, is always going to be the healthier option. Different from rice cooked in a conventional rice cooker, the Grayns rice cooker drains away the RDS or unhealthy starch from the rice so that its GI is 30 to 35% lower than conventionally-cooked rice*. The graph below illustrates the difference in blood sugar levels of a person regularly consuming Grayns rice versus someone who makes do with conventionally-cooked rice as part of their diet.
You can find out more on the impact of typical rice varieties on blood sugar levels as well as how starch affects health by clicking on the following links:
Proper method to conduct Blood Test after eating rice:
- You can have your breakfast as normal but refrain from eating/drinking except water from 10 am – 12pm.
- At 12pm, you will have 30 gms of cooked Grayns Rice or rice cooked in conventional rice cooker depending on what you want to test.
- Do not consume anything till 3pm.
- You will test your blood glucose readings at these times and record the readings:
- 1215 1230 1245 1300 1330 1400 1500. 3 hour period
- You can have your lunch at 3pm onwards.