Sugar Reducing Home Rice Cooker
Grayns™ automatically remove excess sugars from starchy foods like rice, pasta, and potatoes while cooking with patented cooking process.Watch Video 107 Seconds
Grayns Cooks Healthier Foods, Automatically
Remove excess Rapidly Digestible Starch (RDS) from Rice, Noodles, Pasta, Potatoes, and more.
Rice, potatoes, pastas, and noodles need not be unhealthy and could be nutritious if something was done to reduce the excess, unhealthy sugar and carbohydrates from cooking.
Cook Healthier & Feel Better
Microprocessor and Sensomatic technology provides accurate heat-sensing that enables cooking a variety of sugar-reduced rice effectively and automatically.
Cook Precisely & Automatically
Automatically “senses” the optimum cooking settings for different varieties of rice and automatically cooks to their unique optimal requirements.
Patented Four-Stage Cooking
Grayns's patented 4-stage cooking process optimizes temperatures, moisture, and time to ensure excess, unhealthy Rapidly Digested Starch (RDS) is discarded.
“Enjoy rice but not carbs? Grayns Rice Cooker automatically removes excess sugars/carbs and is smart enough to sense the cooking settings.” Grayns Rice Cooker Review — Gadgetify
“Grayns Rice Cooker is heaven-sent because this little home kitchen miracle will remove excess sugar from all our favorite starches while cooking.” Grayns Rice Cooker Review — Ideaing.com
“Four-stage cooking process slowly gelatinize rice, forces out starch by eliminating water while still getting the appropriate moisture amount.” Grayns Rice Cooker Review — Trendhunter
Stage One: Thermosense Heating
Getting the Temperature Right: Precisely Heat Starchy Foods: Slowly gelatinizes rice at precise temperatures to release unhealthy, Rapidly Digested Starch into the water while still retaining nutrients.
Stage Two: Debond RDS from Rice
Hold Gelatinization Temperature: Holds the optimal gelatinization temperature, compelling most of the unhealthy Rapidly Digested Starch out of the rice.
Stage Three: Transude Water
Remove Unhealthy Starch Water: Unhealthy Rapidly Digested Starch is transuded through the rice to be drained away into the Grayns starch collection tray underneath.
Stage Four: Demoisturize Food
De-Moisturize Starchy Foods: Grayns de-moisturizes the excess healthy water from the healthy cooked rice to make it fluffy and delicious–in other words, precisely, perfectly cooked rice.
Maintains Nutrients with Grayns
Unlike conventional cookers, Grayns cooks rice thoroughly but does not reach boiling temperature which allows harmful starches to dissolve while retaining vital nutrients.
More Energy for Longer with Grayns
Slowly digestible starches (SDS) are gradually digested and more slowly released into your bloodstream, providing you higher energy levels for longer.
Feel Fuller for Longer with Grayns
Not all carbohydrates are created equal, with Grayns retaining the slowly digestible starches (SDS) which eliminate full feeling sugar spikes and hungry feeling dips.
Sensomatic™ Cooking with Grayns
Automatically “senses” the optimum cooking settings for different varieties of rice and automatically cooks to their unique optimal requirements.
Better Food Texture with Grayns
Creates fluffier rice with 50-70% more rice volume by completely gelatinizing and expanding each grain with 3 cups to feed 5-6 people.
Custom Cooking with Grayns
Preset different types of grains of rice and personalize your cooking to how soft or moist you prefer, and then save your favorites to memory.
Grayns Lab Test Results: 35% Fewer Carbohydrates
Compare Grayns to a Traditional Rice Cooker
SGS, the world's leading verification, testing, and certification company tested Lai Sua Rice cooked on Grayns and on standard rice cooker, which showed a 35% decrease in carbohydrates with Grayns.Read Update Here
Grayns Blood Tests: 90% at Lower Glucose Levels
Compare Grayns to a Traditional Rice Cooker
In a controlled environment a qualified doctor conducted tests on two consecutive days for subjects to consume 100 grams of Grayns cooked-rice or conventionally cooked rice.Read Update Here
Grayns Delivery: Scheduled for August 31st, 2019
Tooling is Complete and Production Started
We're close to delivering a high-quality, 'Designed for Manufacturing' (DFM) product with shipping in August 2019 due to our final prototype's mass production-ready design and tooling completion.Read Update Here
NIK FAIZALEngineering Design
MOAZ KORENASoftware Engineer
YAZID MALIKIndustrial Design
What is Grayns Rice Cooker?
Simply put, it's a home cooking appliance that reduces sugar, carbs, and starches by scientifically cooking rice or other starchy foods without heating it too hot to convert to sugar like most standard rice cookers do that also drains the unhealthy water.
What does Grayns Rice Cooker do?
Rice is a carbohydrate rich in RDS (Rapidly Digested Starch) and has a high glycemic load. Grayns cooks rice in a scientific way, in order to remove the RDS from rice and lower its glycemic load. High glycemic load on are bodies is the direct result of eating carbohydrates that are RDS loaded which ultimately leads to Hypoglycemia, Heart & Obesity Diseases or Diabetes. Therefore it is highly recommended by nutritionists to eat low glycemic carbohydrates for better health.
How does Grayns work?
Grayns's patented 4-stage cooking process optimizes temperature, moisture, and time to ensure excess, unhealthy Rapidly Digested Starches (RDS) and sugars get discarded from your food and to its collection tray. To do this, Grayns first senses the unique gelatinization temperatures of the type of rice and then heats and holds the rice at the optimal temperature to allow the excess rapidly digestible starch molecules to break away from the rice and dissolve harmlessly into the water. After this, Grayns ingeniously drains the water that is abundant with the excess rapidly digestible starch (RDS) molecules, removing most of the sugar from rice when cooked.
Doesn't washing rice do the same?
Washing the rice only gets rid of the loose residual starch that's left behind during the milling process on the surface of the rice grain.. But to get rid of RDS or Rapidly Digested Starch that resides inside the rice grain can only be removed by heating it to the right gelatinization temperature with lots of water and then maintaining that temperature long enough to allow RDS to dissolve and finally drain away from the RDS rich water. The Grayns Rice Cooker will do all this automatically.
How does Grayns reduce Glycemic Loads?
It will go down by about 35%. Most importantly once the RDS or Rapidly Digested Starch content is reduced you will experience more benefits than just lowering glycemic index. For instance you will feel lighter and less bloated once RDS is reduced. The release of energy into your blood stream is slower and sustained, which means you can stretch the time between means helping you cut calories. And your rice will last longer without getting stale. Take a look at our web page to learn more.
What does a traditional rice cooker do to rice?
To be digestible rice has to be cooked, but when cooked in conventional rice cookers, rice becomes sugar and quickly spikes circulating blood sugar within half an hour, almost as fast as candy. The real problem with rice and a traditional rice cooker is the heat at which it cooks starchy foods at which is something food scientists call Rapidly Digested Starch, which quickly breaks down into simple sugars and carbohydrates with a lot of RDS tend to have a high glycemic index which causes blood glucose to rise rapidly and stay high longer.
What is the problem with traditional rice cookers?
Ingeniously invented by Yushitada Minami and commercialized by Toshiba in 1956, the home rice cooker became a trendy appliance revolutionizing the way we cook. Since its invention, many improvements have been made, such as making it a multi-function cooker, but the fundamental and problematic method for cooking rice has remained the same. Simply put, the problem with a traditional rice cooker is the speed and heat which it is cooked at which transforms the rice in to sugars, along with leaving starchy water to absorb into the rice when rice and water are put into the cooking bowl and boiled above 100°C until the water evaporates with all starches, including the unhealthy RDS remaining in the rice and ending up in our bodies.
What is different from a conventional rice cooker?
In a conventional rice cooker, the water is absorbed by the rice and the rest evaporates with no water drained away, leaving unhealthy starch to remain in the rice. Noting this fundamental problem and its adverse health effects, Grayns began developing an ingenious solution that scientifically and precisely cooks starchy foods with a four-stage process that removes the unhealthy starch water and lowers the glycemic index to doctor recommend levels suitable for a diabetic diet.
Does Grayns really work?
Every carbohydrate is made up of 2 starches namely amylose and amylopectin. Carbs that have a higher amylose to amylopectin ratio are lower on the glycemic index. The Grayns Rice Cooker employs RevoCook, a cooking method that maintains the correct gelatinization temperature to dissolve amylopectin water. This water is transuded and drained leaving behind rice/carbs with lower amylopectin and higher amylose, naturally lowering the glycemic index.
Does Grayns Reduce Calories?
Yes, calories go down as well. But these are RDS related calories that are more potent in raising blood glucose levels. The calories that remain are the ones that provide a slower release of energy
Why are carbohydrates essential?
Our bodies require carbohydrates because they are our main source of energy. According to the United States Department of Agriculture (USDA), 45%-65% of our calories should come from carbs. Proteins and fats provide calories too, but carbs more easily broken down by the body for energy as well as help smoothly maintain our heart, muscle, nervous system, and other organs.
Why do carbs get a bad reputation?
Carbs get the blame for diabetes and heart ailments is the fact that we consume this nutrient in excess and more importantly, we fail to consider the types of carbs we're taking into our bodies.
How does sugar relate to carbohydrates?
Sugar is a type of carbohydrate and can be further divided into simple and complex sugars. Examples of simple sugars: fructose, sucrose, and glucose. We can find fructose in fruits while sucrose is the table sugar that we sometimes use to season our food and add to our drinks. Both fructose and sucrose are broken down by our bodies into glucose – our source of energy.
How are complex sugars related to starch?
Complex sugars include rice, pasta, potatoes, or grains which is also known as starch. Starch doesn't taste as sweet as simple sugars, which is why we don't think of “sweet” when we're eating rice or pasta and our bodies don't discriminate and break down complex sugars into glucose, just as it does simple sugars. So if both simple sugars and complex are broken down into glucose the same, why do some starches like grains seem healthy while simple sugars are considered the villains? The answer is in how fast they are broken down and gets into our bloodstream...
Why is the Glycemic Index Important?
How fast the body breaks down the sugars and how fast it enters our bloodstream is critically important and the Glycemic Index measures that. There are two types of GI Foods, low and high: Low GI Foods — Slowly break down, slow sustained energy and High GI Foods — Broken down quickly, released quickly. Simple sugars are usually high GI foods and are easily broken down and quickly enter the bloodstream, causing spikes in sugar levels where our bodies respond by releasing a flood of insulin to transport the glucose to our cells to convert to energy. The problem is too much insulin tricks our body to think we've got too much glucose and stores it as fat to be burned off later... It gets worse because a lot of insulin is in your bloodstream, glucose depletion happens pretty fast and drastically drops our blood sugar levels, making us lethargic, hungry, and then the cycle repeats itself with more sugary foods.
What is a Rapidly and Slowly Digestible Starch?
While starches do not break down as easily as simple sugars, different types of starches do get digested faster than others. In the case of simple sugars, the faster sugar is digested, the more likely to adversely affect us, so it makes sense to stick to SDS. However, most starches aren't simply just RDS or SDS, but a combination of both and a combination of amylose and amylopectin with different types of rice and pasta having different ratios too. So, the smart move then would be to stick to foods with a higher amylose-to-amylopectin ratio because these would promote slower digestion and the more gradual release of glucose into the bloodstream.
What are my options to reduce RDS?
In conclusion, you've got two options for eating healthier starchy foods: Choose meals with a higher amylose-to-amylopectin ratio, lower GI index, less blood sugar spikes, and longer satiety or order a Grayns Rice Cooker which drains RDS rich water and lowers GI Index, no matter what rice/pasta you choose.
What is carb intake versus energy balance?
Variations in the starch in foods could affect the amount consumed or hunger and satiety. For example, the preparation method, the food source, and the amylose/amylopectin ratio can all lead to different glucose/insulin responses and hormonal profiles. Starchy foods vary widely in their glycemic response (the effect on blood glucose) from lente, a slow sustained glycemic response, to rapid increases in blood glucose (73). Slow digestion and absorption of carbohydrates helps to maintain steady blood glucose levels which can be beneficial to diabetics. High consumption of lente foods can also reduce serum triglycerides and improve lipid metabolism (100). Altering the amylose/amylopectin ratio changes physiologic responses which could influence satiety. High-amylose starches are associated with a lower glycemic response than low-amylose starches, and they may also empty more slowly from the stomach. As would be predicted from these physiologic effects, increasing the amylose/amylopectin ratio has consistently been found to be associated with high satiety. Predictions about how resistant starch would affect satiety are not straightforward. If similar amounts of resistant and regular starch are consumed, the resistant starch will deliver only about half the energy as the regular starch and one would expect decreased satiety and compensatory food intake. On the other hand, resistant starch may act like soluble fibre in that it could delay gastric emptying and prolong absorption which in turn could prolong satiety. When resistant starch (50g raw potato starch) was compared to an equal weight of pregelatinized potato starch consumed in a drink, the resistant starch was associated with a low glycemic response and was less satiating. Ratings of satiety and fullness returned to baseline fasting levels much more rapidly than they did with digestible starch (101).
Why did you create Grayns Rice Cooker?
In response to ever-growing diabetes, obesity, and heart disease epidemics, Grayns developed an ingenious technology that scientifically cooks starchy foods like rice, potatoes, pasta, and grains and removes the excess, unhealthy sugars which significantly lowers glycemic loads.
Does Grayns make it safer to consume rice?
Lab test results show a 35% reduction of the glycemic load to levels suitable for a diabetic diet and prevention of diabetes, obesity, and heart disease.
What types of rice does Grayns automatically recognize?
Rice has three main types of rice that it can recognize: long grain, medium grain, or short grain rice. Long Grain Rice has milled grains that are at least three to four times as long as they are wide. Due to its starch composition, it is separate, light and fluffy when cooked. When compared to long grain rice, medium grain rice has a shorter, wider kernel. Since the cooked grains are more moist and tender than long grain rice, the rice has a greater tendency to stick together and short grain rice are less than twice as long as they are wide, this rice is short and best for sushi is a sticky texture when cooked.
What types of rice can Grayns cook?
Grayns can cook and customize any of the roughly 19 types of rice to your preference whether it be pudding rice, thai sticky or glutinous rice, thai black sticky rice, arborio rice, carnaroli rice, basmati rice (white or whole-grain) pella rice, american long-grain rice, long-grain whole grain rice, jasmine white rice, wild rice, Japanese sushi rice, short-grain rice, camargue rice, black rice, or puffed brown rice.
What types of rice textures can Grayns cook?
When cooking rice with Grayns, it can cook any texture but keep in mind the starch content varies from rice type to rice type and it will affect whether rice is sticky, light, or fluffy. Grayns can easily cook both sticky rice and parboiled rice. Sticky or 'sweet' rice is used in traditional Asian dishes, desserts, and sweets and is extremely sticky when cooked. Parboiled or 'rough' rice is steam pressurized before milling that gelatinizes the starch in its grain that produces a separate grain that is lighter and fluffier when cooked. So no matter what type of rice you cook, Grayns can easily customize your texture and moisture by selecting the rice type and your favorite style on its touch screen interface.
How does Grayns compare to other rice cookers?
Traditional electric automatic rice cookers on Amazon, Walmart, or Target that are made by manufacturers like Oster, Hamilton Beach, Panasonic, Zojirushi, Black and Decker, Cuckoo, Tiger, Midea, Hitachi, Toshiba, etc are essentially the same in the method that they cook with a heat source, the cooking bowl or stainless steel interior pot, with a thermostat that calculates the temperature to cook the rice. Some of the best standard rice cooker models have many sensors and other elements for smarter functionality.
What types of rice are the healthiest?
Most of the time, the healthiest types of rice are brown rices like a Jasmine or Basmati that have their germ and bran layers intact that contain the nutrients like Vitamin B, Phosphorus, or Magnesium. Another healthy rice includes Wild Rice, which technically isn't really rice (it's a grass) but looks, tastes, and grows like rice does and also includes a lot of nutrients like phosphorus, zinc, in addition to Vitamin B and Magnesium. In addition, Sprouted Rice, Wehani Rice, and Black Rice are also solid choices for healthy eating with Grayns.
What are the unhealthiest types of rice?
White rice has long been known to have a negative effect on blood sugar and also contribute to the risk of diabetes because it causes blood-sugar levels to rise more rapidly than other types such as brown rice. The main difference between white rice and brown rice is how quickly it is broken down by your body (see RDs vs SDS above) which impacts how much insulin your body produces with Brown Rice being broken down much slower.
Which type of rice has the lowest sugar?
Wholegrain Basmati rice has the lowest GI (glycaemic index) of all rice types because it has the greatest amount of amylose which does not gelatinize during cooking. Once this type of rice is digested, it releases its energy slowly keeping blood sugar levels more stable, which is a crucial part of diabetes management.
What rice is best to prevent or manage Type 2 Diabetes?
With 19 different types of rices out there, some types of rice are better choices that others for preventing or managing diabetes. As an overall summary, rice is high in carbohydrates, but some types of rice like brown rice are whole-grain which is recommend for a person with diabetes to get 50% of their daily carbs from.
What types of rice is best for a diabetic?
A person with diabetes does not have to avoid carbs altogether, but they will need to think about the types and quantity of carbs that they eat. Overall, Brown Rice is the best type of rice for diabetics to cook on Grayns because it's loaded with fiber that is not able to be digested by your body and it does not spike your blood sugar levels like white rice does.
What other types of foods can Grayns cook?
Grayns is not just simply the best rice cooker available as it also cooks healthier Oatmeal, Cabbage, Potatoes, Vegetables, Risotto, Polenta, Grits, Paella, Quinoa, Pilaf, Beans, Noodles, Pastas, Mac & Cheese, Tofu, Oats, etc.
What type of healthy rice meals can Grayns cook?
Each Grayns Rice Cooker comes with its very own Healthy Rice Cooker Cookbook that will help you find some awesome meals to to cook that include Rice Cooker Chicken Curry, Apple Cinnamon Oatmeal, Quinoa Pilaf with Mushrooms, Frittata, Dahl, Steamed Tofu & Asparagus, “Stir-Fried” Cabbage, Ginger Chicken & Rice, Balsamic Dijon Chicken with Farro & Mushrooms, and many, many more...