Freeze Bread, Toast Healthier Gut!

Experts are advocating a simple yet effective method to make bread healthier for gut health and blood sugar regulation. The technique involves freezing bread before toasting it, a process that leverages a food science phenomenon called retrogradation. This occurs when starchy foods are cooled, causing their high-glycaemic starch molecules to rearrange into resistant starch.

Resistant starch is a type of fiber that resists digestion but serves as fuel for beneficial gut microbes. Research indicates that freezing and then defrosting bread can lower its glycaemic response by up to 30%. Toasting bread after it has been frozen and thawed further enhances this effect, potentially reducing the glycaemic response by as much as 40%.

This discovery presents a practical money-saving strategy, encouraging consumers to purchase discounted bread nearing its expiry date and store it in the freezer. By defrosting slices as needed and toasting them directly, individuals can enjoy healthier bread while managing their blood sugar and supporting their gut microbiome.