Never put bread in the freezer this way, warns a nutritionist!
Freezing bread is one of the easiest and most practical ways to avoid waste. Unfortunately, many people struggle with the fact that thawed slices are no longer as fresh as when they were fresh. Do you know the situation where pastries taken from the freezer are tough on the outside and crumbly on the inside, or strange white spots appear on the crust?
Many
people think that simply throwing the bag in a drawer is enough and the problem is solved. However, everyday experience shows that even freezing has its tricks if we want to preserve the taste and enjoyment. An expert has now shed light on where most people make a mistake and why it doesn't matter how the bread ends up back on our plate.
The way you store and thaw your food not only affects your cooking experience, but also how your body reacts to the carbohydrates you eat.
If done right, your freezer can become a real ally in the kitchen, saving you a lot of money and unnecessary trips to the bakery.
Thawing tips and health effects
Fortunately, freezing bread is completely safe, and the cold does not damage the vitamins or minerals it contains. However, nutritionist Raphaël Gruman draws attention to an interesting physiological effect: the glycemic index of bread can change slightly during defrosting and subsequent heating. This is important because our body processes carbohydrates that have been heated a second time in a slightly different way.
The biggest mistake
