Freeze bread, eat bread?

bigpictureguy · 2019-10-04 22:42:37 UTC

For now, I’m staying away from anything that looks like bread but this is still interesting. If only freezing had the same impact on limoncello.

Link to study…

ncbi.nlm.nih.gov

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

P Burton and HJ Lightowler, European journal of clinical nutrition, May 2008

To investigate the impact of freezing and toasting on the glycaemic response of white bread.Ten healthy subjects (three male, seven female), aged 22-59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC).The different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l, P<0.05), toasted (193 mmol min/l, P<0.01) and toasted following freezing and defrosting (157 mmol min/l, P<0.01). Similarly, compared to the fresh commercial white bread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l, P<0.01) and frozen, defrosted and toasted (187 mmol min/l, P<0.01).All three procedures investigated, freezing and defrosting, toasting from fresh, and toasting following freezing and defrosting, favourably altered the glucose response of the breads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods.

PetaMarie · 2019-10-04 22:44:43 UTC

This is interesting, but probably more glucose response than I need in my life. Thanks for sharing!

David_Stilley · 2019-10-05 06:48:09 UTC

I personally don’t buy it. I posted this before a while back.

As Dr. Berry points out chemical reactions generally involve heat, not freezing which slows down reactions. He also tested this concept with several of his diabetic patients who volunteered.

Shortstuff · 2019-10-05 09:08:17 UTC

I always used to keep mine in the freezer and defrost slices as I wanted them, just made sense as it was so rare I used bread.

FrankoBear · 2019-10-05 12:51:54 UTC

These people loved their toast and found a way to justify eating it. Good on them.Toasted bread was a yummy thing once.

I think the fermentation of the bread before the baking has important aspects to consider. Fermenting will predigest the sugars and may alter some of the troublesome amino acid compounds.

From blood curves done after eating a local baker’s slow fermented dough bread, the resulting blood glucose curves were quite flat. So there are ways to detoxify foods for damaged metabolisms.

Janie · 2019-10-05 13:55:38 UTC

Would be interesting to see the graphs of the blood glucose responses. How many participants in the study? (never mind - I see 10)

You could get a smaller area under the curve with a higher spike if it came down quicker.

Dr. Berry’s n=4 with 4 diabetic patients on CGM’s showed no difference in glucose response after repeated cooling and healing of potatoes, rice and pasta.

It may have other beneficial effects in the gut biome but apparently the insulin response is the same regardless of how many times the starch is refrigerated.

Janie · 2019-10-05 14:37:28 UTC

If you click the link to the full study at the bottom of the summary of the study it shows the graphs.

Definitely a significant difference in eating fresh bread vs frozen and toasted. +100 glucose spike vs 45.

Personally if I was going to splurge on a slice of bread it would be homemade and warm fresh out of the oven (worst case LOL). Freezing and toasting it takes away too much of the texture and flavor for me and still too much of an insulin response to justify a regular toasted sammich.

Janie · 2019-10-05 14:12:42 UTC

I doubt this study needed any funding since they used 10 college students and a blood glucose monitor and finger pricks. And bread.

Their conclusion made me smile:

Thus, considering the high consumption of white bread, the identification of ways to reduce the glycaemic response of white bread and other foods is important in the prevention and management of chronic disease. (emphasis mine)

How about reducing actual consumption???

barefootbob · 2019-10-05 14:20:21 UTC

Haha, you beat me to posting this. It’s the first thought I had when I saw “resistant starch.”

Janie · 2019-10-05 14:38:13 UTC

Looks like they had them eat 2 slices of bread because the carbs were in the 40’s range.

Ruina · 2019-10-05 15:10:21 UTC

This is what I was thinking… best case senario and they are right. Not worth it for thawed out bread considering what I am eating now.

Today I ate with friends and they ordered rice for me even though I said I wouldn’t eat it because “I won’t eat the rice” sounds about like “I won’t breathe the air” to a Chinese person. I ate off the rice because it seemed less messy than eating off the rice container lid. Basically I used the rice as an absorbent mat for food drippings. I ended up eating about 4 bites of rice. On purpose, not on accident. The first bite was divine. By the fourth I don’t know why I even bothered.

I have a friend who makes fresh baked bread about every day. When I’m at his house with friends about once a week, I will eat about 5 carbs worth of bread. A slice of baguette or a quarter slice of a loaf. It is lovely. But I think it would become mundane quickly just like the rice did. And frozed and thawed manufactured bread? Not worth it. To me.

FishChris · 2019-10-06 15:40:36 UTC

And it still is for me

FrankoBear · 2019-10-08 07:47:38 UTC

tell me more about the bread please Chris

PaulL · 2019-10-09 16:35:42 UTC

All these threads about finding a way to continue to eat carbohydrate and remain in ketosis sound so much like newly-sober alcoholics trying to find a way to continue to drink and remain sober.

I can testify from experience that it doesn’t work in the second case, so I highly suspect it doesn’t work in the first case, either.

Diygurl19 · 2019-10-09 20:24:43 UTC

that’s how I feel about Sugar free/fat free/2% crap!

Luckymisslucy · 2019-10-09 23:48:43 UTC

I do that with my keto flaxseed bread. I bake a loaf, let it cool, slice it up, then toss it in the freezer and pull out individual slices when I want toast.

Luckymisslucy · 2019-10-09 23:57:10 UTC

Chris posted about this bread back in August, and I’ve been using the recipe ever since!

FishChris · 2019-10-10 00:38:30 UTC

Well, I don’t eat anything that is fat free, on the contrary, I’m usually bumping up the fat, but as my signature suggests, I love me some Sucralose, and a little bit of other artificial sweeteners too + I eat the Keto bread almost daily.
My weight has been totally stable (after losing all the weight I intended to) and I feel great

Funny thing is, with all the talk about sweeteners causing cravings and such… I crave beef ! In fact, the handful of times when I have eaten too much, it wasn’t something artificially sweetened, or my Keto bread, but rather my protein and fat dinners.

Diygurl19 · 2019-10-10 14:51:56 UTC

that’s great for you! I wish that was me and I get the shakes when I’ve tried to drink like a coke zero or something so I stopped trying. I crave nuts and cheese!

FishChris · 2019-10-10 15:18:40 UTC

My GF is a nut freak ! I have to stop her sometimes and tell her, "Babe we are having dinner in like an hour… And she will just struggle to put them down. Between that and fat bombs, she wouldn’t have to eat anything else !
Heck with that, I want a big plate of “real dinner” !