Storing bread here and eating it... helps control blood sugar levels and even aids in dieting.

How do you store bread?

There is an article like this.

I don't know about this, but I'm worried it might spoil if left at room temperature for a long time during the summer.

I have stored it in the refrigerator, taken it out, and put it in the toaster to eat before.

The taste was just the same.

It is said that storing in the refrigerator, rather than freezing, is effective for blood sugar control and dieting.

It would be good to store it in the refrigerator and then enjoy it.

 

 

 

A video of a British surgeon recommending storing bread in the refrigerator before eating to better control blood sugar levels has become popular.

According to the U.S. media outlet New York Post three days ago, a TikTok video by Dr. Karan Raji, a surgeon affiliated with the National Health Service (NHS) in the UK, is recording unprecedented viewership. In this video, Dr. Raji states, "If you cut bread into pieces, store it in the refrigerator, and then toast it, the glycemic index almost doubles lower," and "This changes the composition of the bread and also affects the body's response." He further explains, "The reason the glycemic index of bread decreases is because resistant starch beneficial for gut health forms during refrigeration." The video has surpassed 812,000 views.

The Glycemic Index (GI) is a measure of how much a food raises blood sugar levels after consumption. As Dr. Karan Raji mentioned, storing bread in the refrigerator for a long time changes the structure of the starch in the bread. The starch in bread is a mixture of amylose and amylopectin, which are glucose particles. When heated, these particles swell, causing the amylose, which is intertwined with amylopectin, to escape from the particles. If the bread is stored in a refrigerator at 0-5°C, the cooled amylose molecules harden and the starch structure is reformed as the heat dissipates. When the bread cools and hardens, the amylose that has come out of the structure solidifies, forming a single crystalline structure, making it difficult for digestive enzymes to work properly. Starch that is difficult to digest and absorb, and only becomes food for gut microbiota after reaching the intestines, is called 'resistant starch.'

 

 

Resistant starch is not broken down or absorbed into glucose, so it does not cause a rapid increase in blood sugar levels when consumed. It also results in less weight gain. Our bodies use glucose as an energy source and store the excess as fat, but resistant starch is not broken down into glucose, so it does not accumulate as fat. The caloric content is 2 kcal per gram, roughly half the amount of starch with the structure of amylose and amylopectin. Additionally, it stays longer in the large intestine, providing a prolonged feeling of fullness. Resistant starch is also beneficial for gut health. It serves as food for gut microbiota, promotes the growth of beneficial bacteria, and helps suppress harmful bacteria.

Reheating bread that has already been cooled does not revert the changed starch structure back to its original form. If you want to make the starch in bread resistant starch, but don't want to eat cold bread, you can reheat the stored bread. However, freezing the bread is ineffective. Freezing does not cause a change in the starch structure. For reference, cooling freshly baked bread in the refrigerator results in better conversion to resistant starch than letting it cool at room temperature.