Doctor explains what to do with bread straight after buying to make it 'better for you' - The Mirror

Endocrinologist Alessia Roehnelt sys it can slash inflammation and help our gut health

An endocrinologist has shared a surprising trick for storing bread that she claims can reduce inflammation and make it healthier for your body. Bread remains a staple in British homes, with a staggering 99.8 per cent of households purchasing it regularly.

That equates to roughly 11 million loaves flying off the shelves daily - amounting to 60.3 loaves per person annually. Whilst certain varieties - particularly those packed with wholegrains, fibre and minimal processing - offer nutritional benefits, the reality is that much of what we consume is ultra-processed, sliced white bread.

Such products tend to be ultra-processed, resulting in low fibre content, high carbohydrate levels, and a tendency to trigger blood sugar spikes. Yet endocrinologist Dr Alessia Roehnelt has revealed a straightforward storage method that can make it healthier for consumption.

"Always freeze your bread," she advised. "Cooling down starches like bread, potatoes, rice actually changes the structure of the starch, creating a resistant starch.

"Resistant starch is a special type of fibre that your body digests more slowly. This leads to less of a blood sugar spike and more stable energy levels."

There are also growing worries about how ultra-processed, sliced white bread affects our gut microbiome - the trillions of bacteria and microorganisms residing in our digestive system. These microscopic helpers aid digestion and play a crucial role in supporting our immune function and overall wellbeing.

Not only does sliced white bread contain precious little fibre – the fuel gut bacteria thrive on – but it's also thought to do nothing for the "good" microbes linked to markers of solid health.

Yet Dr Roehnelt reckons her technique could give your gut health a leg-up: "Resistant starch is also a prebiotic, which means it feeds the good bacteria in your gut.

"That means it helps to support your gut microbiome and lower inflammation. You can make resistant starch from many of the foods you're already eating: potatoes, rice, pasta, oats, beans and lentils, or green bananas.

"The trick is to cook them, then cool them, and then either eat them cold or reheat them. Just an easy way to make those starches a little bit better for your body."

According to the NHS : "Starch is a type of carbohydrate. It gives us energy and is an important part of our every day diet. It is found in foods such as bread, pasta, pastry, potato, rice and pulses.

"Although most starch is completely digested and absorbed into our bodies, some is not. This is called resistant starch as it is resistant to digestion.

"Resistant starch occurs naturally in some foods e.g. whole grains, seeds, legumes, sweetcorn, green bananas. It can also be formed when food is processed, cooked, cooled or re-heated."