DA Magic Cooker Kitchen Technology

ooking time: pasta cooked at low temperatures has a L OW GLYCEMIC index this happens because carbohydrates become partially attacked by digestive enzymes: what is not digested is not it turns into simple sugar, does not pass into the blood and is not used for energy purposes. The more we cook a food, and the higher the cooking temperature, the higher its IG. Let's now take potatoes, a high-index food. We boil them, we let them cool and we can see tiny white grains that have formed ... It is retrogradated starch, not easily digested by our body: it is as if a part of the potato carbohydrates were eliminated, consequently the index glycemic of the potato cooked at low temperatures has a lower Glycemic Index than that of baked potatoes, it is as if its carbohydrates crystallize, and in that form our intestinal villi are not able to break them down and use them. It means that to preserve blood sugar it would be good to eat with food at low temperatures, and when indigestible carbohydrates are excessive our body rebels, giving us intestinal discomfort and physical discomfort. So the �Magic Cooker� cooking system cooking at low temperatures gives a big help on our health at the table, also giving us the possibility of not depriving ourselves of so many foods that cooked with high temperatures could hurt us.
�MAGIC COOKER (cold cooking optimizer) cooks at low temperatures in a few minute