I recently did some deep diving into the benefits of stale and frozen bread, and the scientific results are honestly too good to ignore. I initially shared this on .com a couple of days ago, but I feel like it didn't get the attention it deserved despite the solid data. Since nobody seems to be talking about this glycemic index hack, I wanted to drop the research here
Digestion
The starch molecules in fresh bread are more moist and sticky, which can cause bloating and gas in the stomach. As bread dries out (goes stale), the starch structure changes, making it easier to digest. Stale bread is generally more palatable, especially for those with sensitive stomachs
Low Glycemic Index
As bread sits, the starch inside begins to transform into resistant starch. This means the body breaks down this starch more slowly. Blood sugar doesn't spike suddenly like it does with fresh bread. It provides a longer lasting feeling of fullness
For lazy people:
If reading the scientific paper seems too long, Dr. Mandell has summarized the topic in a great video. The video uses visuals to explain how freezing, thawing, or toasting bread can lower the glycemic index by more than 31% and protect gut health
Probiotic Effect
Resistant starch passes undigested in the small intestine and becomes a food source for beneficial bacteria there. In other words, it acts as a prebiotic, supporting gut health
ATTENTİON!
Stale bread is beneficial, but moldy bread should never be consumed. Mold produces mycotoxins that take root in the bread and can lead to poisoning. Bread is only safe if it is dry and hardened
