Did you know🤯?… Here’s why it works 👇 🍞When you bake bread, the starches become easily digestible, which means your body quickly turns them into sugar. ➡️But when you freeze and then reheat 🥖bread, the starch structure changes in a process called retrogradation. Some of the starch becomes resistant starch, which your body digests more slowly (like fiber!). 🤩That slower digestion = a lower glycemic response and steadier energy, so your blood sugar doesn’t spike as much. 📊 The science backs
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Did you know🤯?… Here’s why it works 👇 🍞When you bake bread, the …
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