Freezing bread affecting carbs

R

Robval

Active Member
Relationship to Diabetes
Type 2
A friend who recently retired from being a nutritionist told me that research has shown that freezing bread, defrosting then toasting breaks the carb chains down so less carbs than fresh bread. I haven’t heard this and wondered if true!
 
It is called creating resistant starch and works for some people but not for others and the extent to which is works is variable. I think your individual digestive system and gut biome play a big part n whether it works for you as an individual. The only way to find out is to do some strategic testing. It applies to cooked and frozen and reheated pasta too and probably rice. In theory, this would make frozen ready meals better than freshly cooked ones but I have grave reservations about that idea.
 
Robval said:
A friend who recently retired from being a nutritionist told me that research has shown that freezing bread, defrosting then toasting breaks the carb chains down so less carbs than fresh bread. I haven’t heard this and wondered if true!
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Yes, it's true. It converts some of the starch into what's known as 'resistant starch' which behaves like fibre and isn't digested. The same thing happens when you cook pasta, allow it to cool and then reheat it, for example. How much is converted by this I don't know - I've never seen any numbers attributed to it.
 
Didn't have any effect for me.
I checked.
 
The dietician on my kid’s team says it can help slow the release of the glucose in the carbs but that the carb count remains the same so as others have said the nutritionist is close but not quite accurate in the assertion.
 
Robval said:
A friend who recently retired from being a nutritionist told me that research has shown that freezing bread, defrosting then toasting breaks the carb chains down so less carbs than fresh bread. I haven’t heard this and wondered if true!
Click to expand...
DUK have a page dealing with this very subject:-

Carbs and cooking

Pasta, potatoes and rice... are all carbohydrates that cause a surge in blood glucose levels as they are broken down. For people with diabetes, these surges in glucose can be tricky to manage and cause problems over time. But what if simply changing the way these foods were prepared and cooked...
www.diabetes.org.uk www.diabetes.org.uk
 
I thought just toasting it will do. I hope not needing to freeze as well as I just don't have room in my small freezer.
 
Martin.A said:
DUK have a page dealing with this very subject:-

Carbs and cooking

Pasta, potatoes and rice... are all carbohydrates that cause a surge in blood glucose levels as they are broken down. For people with diabetes, these surges in glucose can be tricky to manage and cause problems over time. But what if simply changing the way these foods were prepared and cooked...
www.diabetes.org.uk www.diabetes.org.uk
Click to expand...
Thank you didn’t know as new to this forum, will look.
 
Robval said:
A friend who recently retired from being a nutritionist told me that research has shown that freezing bread, defrosting then toasting breaks the carb chains down so less carbs than fresh bread. I haven’t heard this and wondered if true!
Click to expand...
I only eat frozen defrosted bread, as I live alone. Makes no difference whatsoever to my bg whether it’s fresh or frozen
 
Educate me somebody. What is the difference between "digestion resistant starch" and fibre?
 
indio02 said:
Isn't it the same with Pasta? Cooked then allowed to cool.
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Yes. Also potatoes and rice. Look at the link in my earlier post.
 
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