Tag: Refrigerating bread

Research has shown that the simple act of freezing bread can significantly lower its glycemic response after being reheated, an effect that is more pronounced than standard refrigeration. This happens because the process alters the bread's starch structure, making it a powerful and accessible health hack for managing blood sugar levels.

According to food science, cooling cooked starchy foods like bread causes a chemical reaction that increases resistant starch, a type of fiber. While this doesn't technically reduce the total carbohydrates listed on a nutrition label, it alters how your body digests them, ultimately lowering the net glycemic impact.

According to a 2015 study, the process of cooling starchy foods after cooking can increase their resistant starch content. This has led many to question: does refrigerating bread turn it into resistant starch, offering potential health benefits like better blood sugar control and improved digestion?

According to a 2024 study published in *Frontiers in Nutrition*, refrigerating certain starchy foods, including bread, can increase their resistant starch content. This process directly answers the question, 'Does refrigerating bread create resistant starch?' and holds potential benefits for digestion and metabolic health.