Why are unhealthy sugars so dangerous to health?

Cronically high blood glucose levels have been clinically linked to ever 60 different ailments such as :

Heart Disease

Cholestrol

Diabetes

Ageing

Obesity

Cancer

Why only the Grayns patented Revocook™
4 stage cooking process works?

THERMOSENSE – provides just the right cooking temperature to gelatinize the rice thereby releasing the unhealthy RDS or Rapidly Digested Starch into the water, yet retaining the vital nutrition and minerals.

This is followed by the DEBOND stage – which intuitively holds the gelatinization temperature compelling most of the RDS to get out of the rice.

The RDS is then TRANSUDED and drained away into the Starch Collection Tray.

The final step for the remaining rice is to DEMOISTURIZE it of its excess moisture making the Rice FLUFFY, HEALTHY AND DELICIOUS

Why the benefits out ways the cost?

  • It automatically removes unhealthy sugar out of rice.
  • 35% lower Glycemic index vs conventional cooker.
  • Can eat more delicious healthy rice, guilt free.
  • Removes Rapidly Digestible Starches (RDS)
  • Less sugar means slower ageing.
  • Grayns rice stay fresh longer than conventional rice.
  • Easier digestion and no more bloating.
  • Can cook many different types of rice, pasta, etc.
  • Simple to operate, very durable and easy to clean.
  • Delicious, precision controlled cooking
  • No more sleepiness and lethargy.
  • 50% more rice volume vs conventional cooker.

Why should you believe us?

The and only internationally patented rice cooker that takes unhealthy sugar out of rice.
We have lab tests and reviews plus a successful Indiegogo campaign ran just a year ago that backs our product.
And over 8,000 satisfied customers from all over the world.

Conventional rice cooker vs Grayns smart cooker.

VS

THE COLOR TEST

WHAT IS THE COLOUR OF RICE ONCE IT IS COOKED? THE NEXT TIME YOU’RE COOKING RICE, TRY MAKING THIS SIMPLE OBSERVATION.

WHAT DOES THIS MEAN?

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 ENERGY BURST TEST

YOU CAN TRY THIS EXPERIMENT WHEN YOU’RE FEELING NIBBLISH. TAKE A FEW SPOONFULS OF RICE. DO YOU STILL FEEL NIBBLISH RIGHT AFTER? HOW ABOUT 20 MINUTES LATER?

WHAT DOES THIS MEAN?

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 5-MINUTE CHEWING TEST

CHEW ON A SPOONFUL OF COOKED RICE FOR APPROXIMATELY 5 MINUTES. AFTER THIS 5 MINUTES, MAKE AN OBSERVATION OF HOW THE RICE TASTES.

WHAT DOES THIS MEAN?

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 BLOOD TEST

TAKE A BLOOD GLUCOSE READING AFTER CONSUMING RICE COOKED IN A CONVENTIONAL RICE COOKER AND DO THE SAME AFTER EATING RICE COOKED IN GRAYNS. WHAT DO YOU OBSERVE?

WHAT DOES THIS MEAN?

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.