Unreal.
What’s your favourite kind of bread?
Brown? Sourdough? The kind that they give you in Spar at 8am when you’re ordering the most intense hangover hash brown toastie featuring garlic mayo and pesto?
Same, tbh – we’re fans of them all, but we’re absolutely pretty into the classic, the undisturbed, the simple perfection of the white bread.
The OG of breads, at the end of the day.
As well are all well aware, bread is not bad for you – if you’re buying whole grain you’ll be getting lots of fibre which is always a good thing when it comes to your digestive system – but it’s not necessarily good for you either.
It’s certainly not seen as healthy.
Except some time in the near future, it might just be.
Well, white bread with a twist might be… because is not your typical half pan.
Researchers at the Quadram Institute in Norwich, England, recently discovered a way to modify the starch present in bread so it digests slower, making the bread that it’s in more healthy and less likely to cause obesity.
Stunning.
The amount of wheat (containing lots of starch) in white bread is what generally causes us to put on weight because our bodies digest it so quickly.
The speed at which starch is broken down also makes it more difficult for our bodies to realise that we’re full.
Slowing down this process will allow people to realise that they’re fuller faster, meaning that obesity and Type 2 diabetes are less likely to occur.
Don’t go getting too excited though because this kind of white bread isn’t likely to show up on the market for another 20 years or so.
When it does though, we’ll be waiting.
