Does Freezing Bread Make It Healthier? Here’s What Science Says
Many people freeze bread simply to make it last longer. But did you know that freezing and then thawing bread may also reduce its impact on your blood sugar?
When bread is frozen, some of its digestible starch changes into what’s known as resistant starch. After the bread is thawed—or even lightly toasted—a portion of this resistant starch remains. Because resistant starch is digested more slowly, your body absorbs glucose at a slower rate, which can lead to a smaller blood sugar spike after eating.
Some research has found that frozen and thawed bread can produce a noticeably lower glycemic response than freshly baked bread. However, the exact effect depends on several factors, including the type of bread, the ingredients used, and how it is prepared after thawing.
Why Does This Happen?
Fresh bread contains starch that is easily broken down into glucose during digestion. Freezing changes the structure of some of these starch molecules through a process called starch retrogradation.
