* Can reduce the sugar content 35% lower than normal
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FAQ
1. WHAT IS THE "LOWER SUGAR" RICE COOKER ALL ABOUT?
Rice is a carbohydrate rich in RDS (RAPIDLY DIGESTED STARCH) and has a high glycemic load when consumed. The low sugar Rice Cooker cooks rice in a scientific way, the way nature meant it to be cooked in order to remove the RDS (RAPIDLY DIGESTED STARCH) from rice and lower its glycemic load. High glycemic load on are bodies is the direct result of eating carbohydrates that are RDS (RAPIDLY DIGESTED STARCH) loaded which ultimately leads to Sugar Disease. Sugar Disease is a "catch all" term for Hypoglycemia, Heart & Obesity Diseases and Diabetes. Therefore it is highly recommended by nutritionists to eat low glycemic carbohydrates for better health.
2. HOW DOES IT REMOVE THE RDS (RAPIDLY DIGESTED STARCH) OR SUGAR OUT OF RICE?
When rice is heated in water a natural chemical process begins to take place. At a certain temperature which is the gelatinization temperature of rice, the RDS (RAPIDLY DIGESTED STARCH) molecules start to move out of the rice grain and dissolve into the water. If this temperature is held long enough, it would allow most of the RDS (RAPIDLY DIGESTED STARCH) molecules to leave the rice grain and move into the water. Therefore, getting rid of the RDS (RAPIDLY DIGESTED STARCH) rich water would deliver rice that is high in Amylose and less in Amylopectin. It is a wrong practice to boil the rice as then the SDS (SLOWLY DIGESTIBLE STARCH) in rice also begins to dissolve in water. The low sugar Rice Cooker does all this automatically and effectively without boiling the rice, coupled with ultimate convenience
3.IF I BOIL THE RICE WITH LOTS OF WATER AND THROW AWAY THE STARCH, WILL IT NOT BE EFFECTIVELY THE SAME THING? IT TAKING RDS (RAPIDLY DIGESTED STARCH) OUT OF RICE.
While it is possible to achieve some reduction in RDS (RAPIDLY DIGESTED STARCH) using this method it is not entirely efficient. When rice is boiled the amylose molecules will also leave the rice grain and dissolve in water. This is not how it should be. The key is to dissolve as much of the amylopectin molecules as possible so that we end up with a higher amylose to amylopectin ratio. The reasoning behind this theory may be referred to at the FOA (Food and Agriculture Organization of the United Nations)
4. DO YOU HAVE ANY EVIDENCE ON THE EFFECTIVENESS OF COOKING RICE IN YOUR RICE COOKER?
There is plenty and conclusive evidence on the effectiveness of the our Rice Cooker. Rice cooked has a 30 to 35 % reduction in its Glycemic Index readings. Lab test reports confirm this. Actual blood tests have also been conducted on volunteers to confirm the evidence. You may request for this information by formally writing in.
5. CAN STOPPING TO EAT RICE ALTOGETHER BE A GOOD ALTERNATIVE TO REDUCE MY BLOOD GLUCOSE READINGS?
Rice is a carbohydrate and a staple diet. It is the main source of energy to our bodies. Carbohydrates are a fuel for our body's organs. Our body cannot function properly if we don't eat enough carbohydrates. However, it is important to eat carbohydrates that are low on the glycemic index so that when we eat them, the energy release is slow and our stomachs empty slowly. This helps in providing the right kind of energy to our bodies without stressing our system. Rice cooked in Lower Rice Cooker lowers the glycemic index of the rice so that it may be enjoyed as a carbohydrate that provides our bodies' slow and sustained release of energy. This was the practice of our Forefathers as well!
6. WHY IS IT SO EXPENSIVE?
The normal reaction of most people is to compare our Rice Cooker with a conventional rice cooker and come to a conclusion that it should cost around the same. However, it must be made known that the our Rice Cooker is a paradigm shift from conventional rice cookers. It is in fact a robot with multiple patented technologies to achieve various objectives. In addition, all the cooking inners are made from top quality stainless steel to ensure ultimate hygiene and safety for its users.
