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That could also be because a fair amount of the bread in supermarkets today is closer to confectionary than homemade sourdough.
by NoPicklez 3y ago
That could also be because a fair amount of the bread in supermarkets today is closer to confectionary than homemade sourdough.
- EasyMark 3y agolight bread starts turning into sugar almost instantly in the mouth and stomach. It's only one step removed and saliva can break it down quickly because it has amylase. Sour dough and whole wheat/grain breads tend to break down a bit slower. You can freeze bread overnight and make it a bit more "resistant" to breaking down quickly and I pretty much do this with all my breads along with toasting them a bit for sandwiches. Pasta can similarly have its glycemic index lowered by first making it "cold"
- int_19h 3y agoDo you mean that they need to be cold when they are consumed, or is it the process of freezing itself that does something, even if it's later reheated?
- imp0cat 3y agoThe process of cooling down converts starches in rice, pasta, potatoes etc... to a more resistant forms that your body cannot process easily.
- thimkerbell 3y agoDoes chilling also work to convert bread starches into resistant ones, or does it only work for rice and potatoes?
- int_19h 3y agoGP mentioned bread specifically. I looked up some studies, and they are in agreement: https://pubmed.ncbi.nlm.nih.gov/17426743/ https://pubmed.ncbi.nlm.nih.gov/17426743/
- imp0cat 3y agoA starch is a starch. However, this study seems to compare freshly baked bread to a frozen/toasted one. I'd guess that the difference will be smaller when regular store-bought bread is used instead.
- amanaplanacanal 3y agoThey don’t need to be cold when consumed.