Do we have any nutritionists here? What do our physicians think about this?

The impact of freezing and toasting on the glycaemic response of white bread

I don't eat and lot of bread and because if that, I usually keep it in the freezer.

I do have an english muffin almost every morning and if I buy more than one package, one will go in the freezer. The opened package of muffins are always kept in the fridge.

The reference appears to be to this study: The impact of freezing and toasting on the glycaemic response of white bread - Eur J Clin Nutr . 2008 May;

(I don't have access to the full article, maybe some other Forum-ian does?)

Would be interesting to see what the academics/medical profession has done with the info since then.

I read the abstract and have no clue why they got the results they got. Clearly toasting might offer some chemical modification of the contained sugars and starches, but freezing?

Don't know.

I do know that you can find scientific and medical literature to support just about any theory you want.

Besides, I like toast.

RMD

I don't know about bread but it is a fact for potatoes.
Since going low-carb I eat almost no bread anymore but will have to on occasion (sometimes you need a sammich to keep the goodies inside).
Since there are a lot of carbs in each I eat very little of either.




FWIW, it is hard to see how chilling bread will have the same benefit but you never know.

quote:

Originally posted by joel9507:
The reference appears to be to this study: The impact of freezing and toasting on the glycaemic response of white bread - Eur J Clin Nutr . 2008 May;

^That's the article Para linked in the OP. Anyway, very interesting, I'd never heard this.

Acc. to the abstract:

Toasting alone reduced blood glucose levels by 25%.
Frozen and defrosted by 31%.
Frozen, defrosted, and toasted by 39%

Those are pretty significant results.

The article below seems to explain and possibly refute a lot of those claims.

E.g., this only works on home-made bread, not store-bought. Different type of flour, special additives, different processing, who knows. I'd need to see a lot more studies before assuming this, however.

Cooking and/or freezing starch causes it to gelatinize, making it harder to digest. That's a good thing, as digestion takes longer and happens further down the digestive tract, and therefore is less prone to making blood glucose levels spike.

The article suggests that although there is a difference, that difference is relatively small with respect to the overall nutrition picture.

TikTok Myth of the Week: Freezing Bread Makes It Healthier

quote:

I read the abstract and have no clue why they got the results they got. Clearly toasting might offer some chemical modification of the contained sugars and starches, but freezing?

I wondered about cryogenic treatment of gun barrels, too, whether it really did anything. Then I tried it on a couple of our test rifles. Couldn't believe the difference it made. I automatically cryo all my rifle barrels now.

Good to know. We make sourdough which is already lower on the glycemic index so freezing and toasting will make it even lower.

As a kid my mother shopped once per week. She always purchased four loaves of bread. She took one out and the rest went into the freezer. The ones in the freezer ALWAYS tasted like crap.

quote:

Originally posted by ZSMICHAEL:
The ones in the freezer ALWAYS tasted like crap.

Meh. I can't speak to whatever bread your mom used to buy, but I've made my own bread now for a few decades and always keep it in the freezer (thawing only what I need when I need it) as there are no preservatives and it'll mold quicker than the garbage store-bought stuff. I've never noticed any difference in taste between fresh and frozen/thawed and only a slight difference in texture. Pizza crusts are the same. I make 10 at a time and freeze the extra dough. Once thawed and cooked, there is no difference in taste, crunch, or chew.

Resistant starch (RS) is any starch or starch digestion products that are not digested and absorbed in the stomach or small intestine and pass on to the large intestine. RS has been categorized into five types:

RS1 – Physically inaccessible or undigestible resistant starch, such as that found in seeds or legumes and unprocessed whole grains. This starch is bound within the fibrous cell walls of the aforementioned foods.
RS2 – Resistant starch is inaccessible to enzymes due to starch conformation, as in green bananas, raw potatoes, and high amylose corn starch.
RS3 – Resistant starch that is formed when starch-containing foods (e.g. rice, potatoes, pasta) are cooked and cooled. Occurs due to retrogradation, which refers to the collective processes of dissolved starch becoming less soluble after being heated and dissolved in water and then cooled.
RS4 – Starches that have been chemically modified to resist digestion.
RS5 – Starches that are complexed with lipids.

Link

Culinary strategies to manage glycemic response in people with type 2 diabetes: A narrative review: Link

"Resistant starch formation -- When applying heat treatment, or cooking to a food rich in starch, it becomes gelatinized. If it is subsequently cooled for a minimum of 12 h, it will retrograde, thus obtaining type 3 resistant starch. The food can be consumed directly or reheated to a temperature of <130°C, preventing it from turning back into the non-resistant structure."

quote:

Meh. I can't speak to whatever bread your mom used to buy,

^^^^^^^^^^
Cheap white bread. Whatever was on sale. It seemed to take on the taste of whatever else was in the freezer.

quote:

Originally posted by kkina:

I wondered about cryogenic treatment of gun barrels, too, whether it really did anything. Then I tried it on a couple of our test rifles. Couldn't believe the difference it made. I automatically cryo all my rifle barrels now.

Left over refrigerated rice has the same good response for blood sugar.

Brass instruments, reportedly have more of a "centered" tone when exposed to very low temps (resulting in more of the fundamental vibration, but still with overtones). Very popular with trumpets and horns. This has been going on for the last 20 years or so.

We buy bread two loaves at a time when we go to Sam's . Put one in the freezer . You can't tell that it's been frozen once it's thawed .

quote:

The ones in the freezer ALWAYS tasted like crap.

“It seemed to take on the taste of whatever else was in the freezer“

Well, there’s your answer.

quote:

Originally posted by arfmel:

quote:

The ones in the freezer ALWAYS tasted like crap.

“It seemed to take on the taste of whatever else was in the freezer“

Well, there’s your answer.

My freezer is full of Deer meat . The bread doesn't taste like Deer meat . It tastes like bread ...

Apparently probably applies to pasta as well. Boil your pasta up like normal, throw it in the refrigerator overnight, then have it the next day. That supposedly leads to a lower blood glucose level also.

Growing up can remember going to "The Day Old Bread Store" and mother would by 4/6/8/ loves of bread that were actually returns from the store that had been out for a day or two already... And if the racks were empty actually saw the bakery personel bringing full racks of fresh baked bread that were still hot and almost burn your hand...... Take home and put in the chest style freezer to be taken out and thawed as needed..... Tasted fine to myself and 3 brothers....... drill sgt.

Huh. Really interesting! I’m going to try and remember to do that. Every little bit helps. The only problem is I don’t plan ahead when I make spaghetti. It’s more one of those throw it together meals when I’m out of ideas because it doesn’t take long to make and everyone eats it.