Believe it or not, purple bread is a new hit in the world, and in addition to looking interesting, it is much healthier than its much older, white counterpart, according to experts.
Professor Zou Weibiao from the National University of Singapore decided to put an end to the hunt for bread, and invented purple loaves.
Namely, he realized that the biggest problem with standard bread is the glycemic index. Namely, bread contains a lot of simple sugars, which enter the bloodstream very quickly and quickly raise blood sugar. The pancreas reacts immediately, secretes insulin, and then there is a sudden drop in sugar and - rapid hunger.
So, the biggest problem with bread is not calories (in fact, it is not very caloric at all, there are about 100 calories per 250 grams) but in the glycemic index. The professor was thinking about how to fix it, while the bread still has that soft texture, wonderful smell and divine taste, and he came up with the idea - to paint it purple!
He isolated an ingredient called anthocyanin from black rice and added it to classic bread. In this way, the loaf acquires a purple color - but also, thanks to the action of this compound, sugar enters the blood more slowly. Namely, this kind of bread digests 20 percent slower, and at the same time it brings us many more health benefits.
"Despite the fact that it is known to be a strong antioxidant, anthocyanin is rarely used as an ingredient in food preparation," says the scientist, adding that it is a real shame, because it can make any food healthier. And more interesting because - realistically, have you ever seen purple bread?
Source: BKTVnews.com
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