Did you know this about bread? (stock image) (Image: Getty Images)
A gut health expert has shared the little-known benefits of doing one thing to your before you eat it.
We all know that storing food in the freezer can help it last longer, but there are also some health benefits to keeping some items at freezing temperatures. Nutritionist Nishtha insists that freezing bead is great for your gut, and can help balance your blood sugar.
In a viral video, recently shared on , Nishtha explained why she takes bread straight from the freezer and puts it into her toaster – and no thawing is required.
The mum, who practices functional medicine, said: “Did you know that freezing your bread and then toasting it actually changes the structure of the starch? It forms something called resistant starch, which is not digested in the small intestine.
“Instead, it makes its way to your gut, where your good bacteria feed on it, creating molecules that help balance your blood sugar, support a healthy gut and can even be better for your waistline. Resistant starch helps keep you fuller for longer, reduces blood sugar spikes and lowers the calorie impact of the food.”
: [HEALTH]
She added: “If you’re aiming for a gut-friendly or blood sugar-balancing effect, pairing the bread with fibre, healthy fats, or protein can further help reduce glucose spikes.It’s also a great way to reduce food waste by extending the shelf life of your bread or leftovers!”
She notes that the bread can stay in the freezer for a long time and you can just take pieces out as you need them.
A published in 2007 indicates that freezing white bread could lower its GI – which measures how quickly food raises your blood sugar level – especially when the bread is toasted after being defrosted, compared to fresh bread. Foods with low GI can make you feel full and help control blood sugar levels.
A 2008 study by Oxford Brookes University, published in the European Journal of Clinical Nutrition, found it makes the make-up of starch molecules change, making them more resistant to digestion, says Dr Sangeetha Thondre, a senior lecturer in nutrition at the university’s Centre for Nutrition and Health.
The structure of the starch is broken down by the freezing process, making it harder for digestive enzymes in the mouth and gut to break it down, says Dr Thondre. The higher proportion of ‘resistant’ starch means the once-frozen bread is digested more slowly by the body.
Nutritionist Nishtha also said freezing works for rice, potatoes and pasta, but these need to be cooled in the fridge, unlike bread. She explained: “Rice, put into the fridge as soon as it cools down same with pasta and potatoes as they all develop resistant starch once cooked and cooled. Remember rice can become dangerous if it’s left out too long after cooking (it can develop a certain bacteria) so put into the fridge an hour or maximum two after it has cooled down and reheat thoroughly before eating.
“Only reheat once and discard after that..you can also reheat the potatoes and pasta. The idea is to cook and cool them down so that the resistance starch develops. It is that starch that feeds the gut microbes”
The NHS said: “Starchy foods are a good source of energy and the main source of a range of nutrients in our diet. As well as starch, they contain fibre, calcium, iron and B vitamins.”
Its website continued: “Some people think starchy foods are fattening, but gram for gram they contain fewer than half the calories of fat. Just watch out for the added fats you use when you cook and serve them, because this will increase the calorie content.”