Posted on 03/18/2016 11:17:51 AM PDT by nickcarraway
“For the past 10 years, bread has been under attack.”
Professor Zhou Weibiao, a food scientist at the National University of Singapore, isn’t wrong.
According to current nutritional thinking, white bread is digested too fast, spikes blood sugar levels and is linked to obesity.
In short, it’s the enemy of healthy eaters.
Weibiao’s answer to this problem? He’s invented a purple bread.
Rich in cancer-fighting antioxidants, digested 20 percent slower than regular white bread and made entirely of natural compounds, it could be the first superfood of the baked goods world.
The great bake off
A long-time staple food, bread’s big problem is its high glycemic index: its sugar content speedily gets into the blood stream, causing blood sugar levels to peak and crash.
Furthermore, its rapidly digestible starch content means people often eat more of it than they should.
“The challenge was to see if we could change the formula of bread without changing the smooth texture of white bread that people really love,” Weibiao said.
He decided to extract anthocyanins from black rice – which give the grain its much trumpeted antioxidant qualities – and infuse it in his bread.
Weibiao left behind the rice’s starch properties.
(Excerpt) Read more at kfor.com ...
I prefer rye with ergot.
I hope you at least stay at home.
My physical body does.
o_O
There are no superfoods. Some foods are more healthy than others, some provide one type of nutrition better than others, but the superfood thing is just cultish silliness.
With that stuff, you just THINK you see the cheese melting.
I like my wine purple.
I like my bread white or wheat with lots of seeds.
I didn’t even buy a green bagel yesterday on March 17th.
Wash it down with some yellow snow.
“...the smooth texture of white bread that people really love..”
Blah! Smooth white bread is nasty, so I’ll skip the smooth purple bread.
Unless, of course, we’re making grilled cheese sandwiches. With Velveeta.
So now we can have purple grilled cheese sandwiches. LSU colors.
Dr. Ruth
Dr. Phil
Dr. Oz, he's the one this week!
It was the yeast he could do, even when he was loafing around. (I knew a little rye humor would get a rise out of you.)
Answers come in dreams
You owe me a lot of dough.
Is that a double entendre for nocturnal emissions?
IOW, raisin bread without all the science stuff should give the same result.
I haven’t had breads in so long I’ve forgotten what they taste like. I miss it a LOT... same with rice. Being an overweight diabetic was worse though... so I can continue to live without it I guess.
Only if you really knead it.
Back in the 60’s in Honolulu we had purple bread during a wheat flour shortage, the bakeries began using taro root starch - poi, if you will - to make the flour stocks go further.
It wasn’t bad.
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