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Starch is divided into two categories: one is amylose, which is digested slowly, and the blood sugar concentration rises slowly after eating; the other is amylopectin, which is digested quickly, and blood sugar rises quickly after eating. For people with diabetes or high blood sugar, reducing the content of amylopectin in foods is beneficial to control blood sugar. The so-called sugar removal concept is actually that during the cooking process of rice, amylopectin will continuously dissolve in the water as the water temperature increases. It ensures the fullness of the public's diet, and at the same time reduces the content of amylopectin and weakens the ability of rice to raise blood sugar.

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