An endocrinologist has revealed a clever method to enhance the health benefits of bread by freezing it, which she claims can reduce inflammation and improve its nutritional value. Despite being a common item in British households, where almost all families regularly purchase it, a significant portion of bread consumed is highly processed and lacks essential nutrients.
Dr. Alessia Roehnelt, an endocrinologist, suggests that freezing bread alters the starch structure, turning it into resistant starch, a type of fiber that slows down digestion and stabilizes blood sugar levels. This simple storage technique can make bread consumption healthier by minimizing blood sugar spikes caused by highly processed bread.
Concerns are rising about the impact of ultra-processed, white sliced bread on the gut microbiome, which plays a vital role in digestion and overall well-being. Sliced white bread, known for its low fiber content crucial for gut bacteria, is believed to have limited benefits for gut health.
Dr. Roehnelt emphasizes that resistant starch acts as a prebiotic, supporting the growth of beneficial gut bacteria, reducing inflammation, and promoting gut health. This type of fiber can be found in various foods like potatoes, rice, pasta, oats, beans, lentils, and green bananas. By cooking, cooling, and either eating them cold or reheating them, one can easily enhance the health benefits of these starchy foods.
According to the NHS, starch is a vital carbohydrate that provides energy and is a significant component of our daily diet, commonly found in bread, pasta, potatoes, rice, and pulses. Resistant starch, which resists digestion, occurs naturally in some foods like whole grains, seeds, legumes, sweetcorn, and green bananas, and can also be formed during food processing, cooking, cooling, or reheating.