Freezing bread was generally done in order to ensure that it stays mold-free and lasts longer. Scientific research has uncovered the profound impact freezing has on the molecular composition of starches. The cold process changes the very nature of carbohydrates into a metabolic powerhouse. Just by placing your average loaf of bread into the freezer, you’re essentially altering the way that your body metabolizes each bite. There are a total of 8 amazing reasons to freeze your bread before eating it.
The Retrogradation and Formation of Resistant Starches
Freezing your bread causes the starches’ molecules to crystallize in a whole new form called resistant starch type 3 (RS3). As a result, your body gets to experience retrogradation- the formation of carbs that are “resistant” to the enzymatic digestion process in your small intestine.
Eliminating the Postprandial Blood Sugar Surge
Since freezing leads to the creation of resistant starch, it means that your body cannot metabolize the bread back to glucose as fast as it usually would. Studies have shown that consuming frozen bread will significantly reduce the blood sugar spike that you would get when consuming regular bread.
Avoiding an Insulin Spike followed by an Insulin Crash
As soon as a high amount of blood sugar is produced, your body responds by releasing high amounts of insulin to normalize the levels. In other words, the consumption of frozen bread will eliminate the spike in insulin secretion.
Synergy between Freezing and Toasting Effects
Food scientists have found that whereas freezing bread lowers its glycemic properties, toasting a slice of such bread modifies starches further due to a process known as dextrinization. The dual effect of freezing and toasting results in a 40% reduction in the bread’s glycemic load.
Lowering Systemic Levels of Metabolic Inflammation
Through reducing the glycemic index of your bread through freezing and then feeding your microbiome, you reduce your levels of inflammation markers, like CRP. This results in joint relief, good circulation, and even improved skin clarity.
Reducing the Caloric Density of the Bread
Once your bread has been turned into resistant starch by being frozen, the caloric composition is changed. However, since resistant starches ferment rather than being digested directly, they offer only 2 calories per gram. While your slice of bread hasn’t physically shrunk, there are fewer calories absorbed by your body through a freeze-dried slice.
Long-Term Improvement of Insulin Sensitivity
Eating meals that induce low and steady levels of insulin response helps your body regain insulin sensitivity through cell recovery. Eating frozen-thawed toast instead of normal bread drastically reduces the constant stress on the insulin receptors and lowers the body’s exposure to unnecessary insulin.
Keeping Nutrients Without Artificial Preservation
Freezing works as a natural way of pausing the life of the bread. The freezing process traps all the vitamins, minerals, and texture of the bread in its prime without any addition of artificial chemicals.
