The principle of a sugar-removing rice cooker is very simple, that is, cook the rice until it is half cooked, then dissolve some amylopectin in the rice soup, then drain the rice soup, and then steam the rice, so that the GI of the rice will be much lower. After four steps of boiling, draining, draining and steaming, the rice is repeatedly rolled in two directions through the 4 14 hole of the filter screen, so that the starch and maltose in the rice are fully dissolved in the rice soup to make fragrant but not sweet white rice. The extracted rice soup is milky white with high starch concentration, indicating that most of the starch in rice is discharged with the rice soup, and the starch content in rice is reduced, which makes it healthier to reduce sugar intake. According to authoritative testing, the sugar content of rice cooked by Fage sugar-removing rice cooker is 54.4% lower than that of ordinary rice cookers, so we can safely eat staple food during sugar control. After the rice soup is drained, the rice cooker uses the steam of 102℃ generated by the remaining rice soup to steam rice, which not only makes the rice taste better, but also directly leads to the increase of the expansion rate of rice and the enhancement of satiety, thus reducing the number of people who eat white rice.