🍞✨ Bread hack for better digestion: Freeze your fresh bread… then reheat it. Sounds strange, but it’s actually backed by food science 👇 Fresh bread has starches that your body breaks down quickly, which can mean a bigger blood sugar spike and sometimes that heavy, sluggish feeling after eating. When you freeze it, the starch structure changes through a process called starch retrogradation. This can increase resistant starch, which digests more slowly and acts more like a prebiotic, feeding you
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🍞✨ Bread hack for better digestion: Freeze your fresh bread… then re…
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What is resistant starch, and how can resistant starch help people living with diabetes or managing their blood sugars? Resistant starch is one of my favorite food science and nutrition concepts to explain to people with diabetes. It’s easy to incorporate and many (though not all) may see a benefit. Resistant starch is exactly like it sounds… it’s resistant to digestion. It behaves similarly to soluble fiber in the body. You can increase the amount of resistant starch found in foods like potatoe
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