Kemar KRC-190 Gebrauchsanleitung Seite 59

A FEW STEPS TO PERFECT PREPARATION
GABA RICE
GABA stands for GAMMA AMINO BUTRYC-ACID
This ingredient is one of the most important inhibitory neurotransmitters in the central nervous
system. The brown or natural wholemeal rice is germinated by this special method. As a result, the
GABA content of brown rice increases to at least five times its normal value. The germination
process promotes the release and accumulation of vitamins, nutrients and amino acids in the rice
kernel.
Through the germination process, the protein content, the minerals and the vitamins (especially zinc,
B6 vitamins) increase, the rice becomes alkaline and is therefore easier to digest. In Asia, the GABA
method has been known for a long time and its positive impact is highly appreciated there.
The right preparation of GABA rice
For the preparation only (organic) WHOLE RICE rice (either brown or brown rice) can be used. The
rice must be thoroughly washed at least twice before use. The best results are obtained by allowing
the rice to germinate overnight in cold water for about 24 hours. The rice is now prepared with the
menu program GABA RICE. The rice is heated gently between 35 ° and 40 ° degrees and then the
actual cooking process - which lasts around 1:30 to 2:00 hours - starts. The rice should rest for
about 10 minutes after the preparation in the warming mode.
You can also add matcha powder or green tea to the water. This combines the positive properties of
GABA rice with the positive effects of green tea (basic, containing antioxidants such as polyphenols
and flavonoids). The rice can be eaten normally as a side dish or main course.
There may be a slight browning on the bottom of the inner pot in some rice varieties.
This is completely normal and can not be prevented due to the functioning of the
device!
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KRC-190