Storing bread in the freezer gives it additional beneficial properties, says nutritionist Elena Solomatina in an interview with Vechernaya Moskva. According to the expert, freezing bread not only extends its shelf life, but also changes its glycemic index.
“Bread containing starch becomes resistant after cooling. This means that after it consumption of food, the level of glucose in the blood rises more slowly, which helps prevent the deposition of excess fat,” Solomatina explained.
In addition, this method of storage contributes to smoother digestion of bread and has a beneficial effect on the intestinal microbiota.
The nutritionist also recommends storing bread in closed containers made from natural materials. In this case, you should avoid storing bread in a bag or wooden bread box.
“Bread should be stored in an open container, since in closed conditions, especially in wooden or plastic packaging, humidity increases, which contributes to the rapid development of pathogenic microflora and bacteria and fungi,” the expert explained.
Dietician Yulia Lementina told especially for MedicForum how to properly defrost bread andwhich is the most healthy.
“If you have a large amount of bread or you are not going to eat it right away, freeze it. Bread can be stored in the freezer in a plastic bag or vacuum sealed for up to 3-4 months. Before use defrost it at room temperature or in the oven,” says Lementina.
The choice of bread depends on your preferences, needs and healthy lifestyle, says a nutritionist.
Lementina named several types of bread that are considered healthier:
Whole grain bread
This type of bread is made from flour obtained from whole grains, such as wheat, rye or oats.
“Whole grain bread is rich in fiber, vitamins and minerals, and has a lower glycemic index, which helps keep blood sugar levels stable.”
Rye bread
Rye bread is made from flour obtained from rye grains. It has higher fiber content and a lower glycemic index compared to regular wheat bread.
Multi-grain bread
This type of bread is made from a mixture of different grains such as wheat, rye, oats, barley and others. Multigrain breads are rich in a variety of nutrients, including fiber, protein, vitamins and minerals.
Specialty breads
For example, yeast-free bread that is suitable for people with yeast or gluten intolerance.< br>
“There are breads with the addition of nuts, seeds, fruits and other ingredients that give them additional taste and nutritional characteristics.”
Earlier, MedicForum wrote about the connection between vitamin K and blood clots.
Important! Information is provided for reference purposes. Ask a specialist about contraindications and side effects and under no circumstances self-medicate. At the first signs of illness, consult a doctor.