The gut-friendly reason i keep my bread in The freezer
I made a post the other day about putting my bread in the freezer and from the response I received, it seems to be a topic that caught your eye. So here’s a post explaining why as a nutritionist, I keep my bread in the freezer.
Most people freeze bread to make it last longer, but there is also a health benefit for your gut health.
When bread is frozen and then toasted or reheated, some of the starch structure changes, creating what is known as ‘resistant starch’. Unlike regular starch, resistant starch isn’t fully broken down in the small intestine. Instead, it travels further down the digestive tract where it becomes food for our beneficial gut bacteria.
As these gut friendly bacteria ferment resistant starch, they produce compounds called ‘short chained fatty acids’ (SCFAs as you will more commonly see), including:
Butyrate - source of fuel for the cells
Acetate - supports healthy metabolism
Propionate - Helps promote feelings of fullness
These SCFAs also help to nourish the cells lining the gut, they:
Support a healthy gut barrier
Help regulate inflammation
Contribute to metabolic and digestive health
Many people also find that frozen-and-toasted bread feels a little gentler on digestion and can have a more balanced effect on blood sugar levels compared to freshly baked bread.
Of course, bread is still bread and quality matters (the nutritionist in me couldn’t leave that out!), think sourdough or multigrain. So, if you enjoy a slice with your breakfast, storing it in the freezer and toasting it straight from frozen is a simple habit (i’m not going to say biohack!) that may offer a few extra benefits for both your gut and overall health.
After all, its the little habits that stack up…
Lucie x
