Many of us who are health-conscious are in a constant battle with bread — it tastes so good but it’s not so good for you. The problem with white bread is that it puts blood sugar levels at a peak because it’s digested too quickly.
Bread has long since been considered the enemy of dieters, but this new weird-looking bread might just change the way we look at the staple food forever.
White bread is linked to obesity and high blood pressure, but a Singaporean food scientist claims he has come up with a way of solving these problems, while retaining the texture and flavor of bread. There’s just one catch though his bread is purple.
Possibly the first superfood of its kind, Zhou’s bread is high in cancer-fighting antioxidants and all natural. Zhou incorporated anthocyanins from black rice, which hold antioxidants and have been proven to help prevent cardiovascular and neurological diseases, as well as help regulate diabetes.
The anthocyanins give the bread its purple hue and are also responsible for the slow-digesting quality of the purple bread. Not only does the colorful alternative better for you, but it also has the same texture as white bread that we love.
When the dough is baked at 200 degrees C, 80% of anthocyanin’s antioxidant qualities are preserved. The compound reacts with starch enzymes in the flour, making purple bread 20% easier to digest than traditional bread. And this qualifies purple bread as a superfood, given that one of the main problems with white bread is that it digests very quickly, making the sugar go directly into the bloodstream.
“If you want to enjoy the texture of white bread and slow down digestion, this is probably the best formula,” Weibiao explained. “You are eating the same amount of starch and and wheat flour so the nutritional value is the same. The key idea here is slowing down the energy release, so you use those calories over a longer period of time.” Anthocyanins are also believed to control obesity, help prevent cardiovascular and neurological disease, and even keep cancer away.
The Singaporean scientists’ purple bread isn’t commercially available yet, but bringing the super food to major food manufacturers is in the works.
Rich in cancer-fighting antioxidants, low on the glycemic index, and made entirely of natural compounds, this may be the greatest innovation since sliced bread.