Freezing food has clear advantages: prolongs conservation, avoids waste and allows better time and wallet management. But what about bread? Can freezing also bring health benefits?
According to a study published in European Journal of Clinical Nutritionquoted by the platform freeze and then defrost bread alters the way the body reacts to its consumption, particularly at the level of blood glucose.
What happens to bread when it is frozen?
Bread is mostly composed of starch.
When it is subject to negative temperatures, this starch undergoes a background process: a molecular restructuring that makes it more resistant to digestion.
This type of starch is known as “resistant starch” and, according to the investigation, the small intestine cannot digest it in full.
This means that starch follows to colon, where it is decomposed by intestinal bacteria.
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Benefits
During this process, short chain fatty acids are released, especially Butirato.
This compound has been studied for its beneficial effects, namely in promoting a healthy intestinal environment with anti-inflammatory properties.
According to the same publication, this type of starch can help balance blood sugar levels, being an interesting option for those seeking to improve the post-refinement glycemic response.
Thus, although it seems like a simple conservation solution, the freezing of bread can indeed represent a more advantageous choice from a metabolic point of view.
Bread as a friend of the intestine
Although fresh bread continues to take place at the table, freezing and defrosting can make it more friendly with the glycemia.
Good news for those who like to prepare meals in advance, or just don’t want to waste a ‘good housing’.
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