The latest studies published in the scientific journal “European Journal of Clinical Nutrition” have shown that the way bread is stored and prepared can significantly affect the body’s reaction to the product and the resulting blood sugar level.
The study shows that bread that has been frozen and then thawed causes a much lower increase in glucose than fresh bread. What’s more, toasting the thawed slices further reduces this amount.
The key to these results was starch, the main ingredient in bread. In wheat flour, its content is over 80%. However, exposure to low temperatures causes the retrogradation of starch, leading to the formation of so-called resistant starch in the small intestine. Once transformed, it reaches the large intestine, where it becomes a breeding ground for intestinal bacteria that produce butyrate, a fatty acid that supports the health of the digestive system and has an anti-inflammatory effect.
Experts point out that freezing bread is not only beneficial for health, but also a way to reduce food waste. Millions of tons of bread end up in landfills every year, and extending its shelf life by storing it in the freezer can significantly reduce waste.
