“For the past 10 years, bread has been under attack.”
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. Zhou’s answer to this problem? He’s invented a purple bread.Rich in cancer-fighting antioxidants, digested 20% slower than regular white bread, and made entirely of natural compounds, it could be the first superfood of the baked goods world. Purple bread is digested 20% slower than normal white bread.
Anthocyanin is a natural pigment that occurs in fruits and vegetables such as grapes, blueberries, and sweet potatoes, and is responsible for their vibrant hue.
“Although, not all purple fruits are superfoods,” cautions Zhou, citing purple dragon fruit as an example.
Studies have shown that anthocyanins can help prevent cardiovascular and neurological diseases and cancer, and play a role in controlling obesity and diabetes, as they can inhibit digestive enzymes and reduce glucose levels.
“You are eating the same amount of starch 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,” says Zhou.
While the purple bread is not yet commercially available, Zhou has been approached by major food manufacturers about bringing it to market.
Original article and pictures take wp.me site
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