Eating bread stored here won't put too much strain on your blood sugar.

Carbohydrates, including bread, can reduce the absorption rate of sugar in the body when frozen and then thawed before eating.

2. Carbohydrates that undergo freezing are transformed into a dense 'resistant starch' structure.

3. Resistant starch is a type of starch (amylose) that contains up to 90% dietary fiber.

4. Freezing bread or similar foods before consumption to alter the starch structure allows for relatively healthier intake.