The surprising benefits of freezing bread for gut health
Resistant starch is a type of dietary fibre that hasn't been broken down due to ripening or heat treatment, which is why dietitians recommend green bananas. Including products containing resistant starch in your diet can help with weight loss and reducing abdominal fat. It is found not only in bananas but also in other common foods.
Unprocessed starch positively affects intestinal function by removing impurities and regulating bowel movements. Studies published on sciencealert.com show an increase in resistant starch in frozen bread. Many people unknowingly benefit from this, as low temperatures can positively impact the body in this regard.
What is resistant starch?
Non-digestible starch found in grains — bread, groats, and pasta — breaks down into a digestible form during heat treatment, which is processed by enzymes and results in a glucose increase. Because of this breakdown, these products are easier to digest but are not recommended for diabetics and those on weight-loss diets due to causing a rapid increase in blood sugar, leading to a temporary energy boost, followed by hunger and increased appetite.
However, under cold conditions like freezing, processed starch partially returns to its original form. Eating foods with resistant starch doesn't cause a glycemic spike. Furthermore, the starch that resists digestive enzymes serves as food for probiotic bacteria, aiding their multiplication in the colon, which benefits us.
Is frozen bread healthier than fresh?
The debated consumption of frozen bread is supported by scientific research. It has been studied to understand how homemade bread affects blood sugar levels before and after freezing. For fresh bread, sugar levels dropped by about 31%, while frozen slices reduced the glycemic response by about 39%. Unfortunately, this effect was not observed with store-bought bread.
What products are rich in resistant starch?
Including foods with resistant starch may help combat excess weight. Green bananas are a rich source, but as they ripen, the starch turns into sugar. Resistant starch is also naturally found in corn and homemade whole grain bread. Processed starch reverts to its original form when cooking and cooling potatoes, sweet potatoes, brown rice, groats, beans, and lentils.
