🍞 Freezing and toasting bread leads to something called starth retrogration, which essentially increases resistant starch. ( PMID: 17426743) 🧄 When you cook with garlic next, try chopping it up and letting it sit out for 10-15 minutes before cooking. This activates the main zymes in garlic called allicin that is most responsible for it’s benefits. (pii/S0022316622147966) 🥬 For those who don’t do well with oxaltes it can be helpful to steam spinach which can help lower the oxalte content. (PMID: 15826055 )
That's interesting because I always buy sourdough bread, cut it up, and freeze it. I always wandered why I never got the bad 'gluten' response from sourdough, but now I know!!
Allicin is degraded by cooking so no point activating allicin. If you eant allowing crush the garlic and eat it pretty quickly as it degrades as you leave it in air as well. Chewing a raw garlic clover activates the enzyme or crushing but it will dgerade aftet those ten minutes... and cooking destroys it entirely.
vinegar and lemon in countless vegie dishes - a-ah! i like dill and butter as well. garlic and onion both, too. it must all be good for you because everyone has been using it like water or air for hundreds of years! people know things some have yet to learn, apparently. such as the vital aspects and necessity of being a 'good egg'. fact.
Could you explain how it works? Fats and carbohydrates are digested by different enzymes, why should butter slow down the digestion of carbohydrates? Moreover, carbohydrates begin to be digested in the oral cavity by amylase, and fats, in turn, in the small intestine, much later. Oxalates are salts and esters of oxalic acid, as far as I know, neutralization is a reaction of an acid and a base, and oxalates are not bases.
@@gabrielle695 just to cite from what I,ve read over time, fat acts and in fact serves as an insulator. it is absolutely required for the metabolization of certain necessary elements found in many vegetables and in many other foods. the idea is that the physical molecular presence of fat does temper and slow down the absorption of degraded oxygen/particulates (free radicals) and sugar. the brain and myelin sheaths of the nervous system are thus insulated by the same, allowing the smooth action of every bodily function and more. the brain is comprised mainly of fat (60%), and is protected and 'fueled' by fat as a substrate insulator, playing a role very close to that of insulation as in electrical wiring, seeing to the swift delivery of its energetic flow along the proper course! and there could well be much more to the story yet unknown or observed! fat is a major player and has been seen to wear many hats in the by and by, all of them powerful good and absolutely vital to our best health and the prospect of our lives as individuals and as a civilization!
Just FYI, alicin is not an enzyme. The enzyme that converts alliin to allicin is called alliinase. In general, enzymes end with -ase. So allinASE is the enzyme, allicin is the sulfur compound it produces.
Allinase is destroyed once the garlic is heated above 117 °F/ 47 °C for wet heat and 150 °F/ 66 °C for dry heat. These are the temperature ranges that destroy food enzymes.
Most of the people I’ve seen test this found very little difference in the blood sugar spike. Better to avoid bread or have it with a bunch of protein and fat
I read that if garlic is cutted and left for 10 minutes before cooking it, it will help to keep nutritional value while it's being heated. Might be the same thing as shown in the video.
Freezing and toasting bread impacts its glycemic index (GI) through changes in its starch structure. Here's a detailed explanation:Starch Retrogradation: When bread is frozen, the starches in it undergo a process called retrogradation. This process involves the reorganization of gelatinized starch molecules into a more crystalline structure. During freezing, the water molecules within the bread form ice crystals, which push the starch molecules closer together, promoting the formation of crystalline regions. Retrograded starches are more resistant to enzymatic breakdown in the digestive tract, leading to slower glucose release and absorption, thereby lowering the GI.Resistant Starch Formation: Freezing and subsequent toasting can increase the formation of resistant starch. Resistant starch is a type of starch that resists digestion in the small intestine and ferments in the large intestine. This process slows down the release of glucose into the bloodstream, contributing to a lower GI.Toasting: Toasting further modifies the starch structure. The heat from toasting causes additional retrogradation and can reduce the amount of available starch that can be rapidly digested. Toasting also causes the Maillard reaction, which can create complex carbohydrates that are harder to digest quickly.Reduced Surface Area: Toasting bread decreases the bread's surface area exposed to digestive enzymes. This reduction in surface area slows down the enzymatic activity on the bread's starches, leading to a slower and more controlled release of glucose.Combined Effect: The combination of freezing and toasting results in a cumulative effect on the starches. The freezing process initially sets the stage for starch retrogradation, and toasting further enhances this process while also adding additional resistant starch and reducing enzymatic breakdown.Overall, these changes in starch composition and structure make the carbohydrates in the bread less accessible to digestive enzymes, leading to a slower breakdown and absorption of glucose, thus lowering the bread's glycemic index.
Love this channel, thank you. Question: Is it true that if you chew high starch foods, instead of blending/drinking, that our saliva will make a difference?
Thank you very much. I appreciate it. I really need to hear the advice you give. And I haven't seen you for a while. You take care of yourself and God bless you. I have a great day.❤❤❤❤❤
Not true about freezing and toasting bread. Another channel creator tested the theory by checking the blood sugar spike using a continuous glucose monitor on his arm 2 hours after consuming. He compared the response to non-frozen fresh bread. There was virtually NO difference This is simply a popular myth.
You don't heat up or cook garlic because you're just burning off the Allison in the medicinal properties of the garlic all you are doing is flavoring your food with garlic when you cook it
2 dweeb garlic questions: 1. Is it better for garlic to sit for 10 minutes or 15 minutes? 2. How long is too long to wait to eat it after chopping it up- does the allicin content begin to decrease after a certain amount of time?
Please share with us your source. Your content si very interisting but if you share IS gone is Amazing, Yes i'm french and i dont wrige very well english
CORY, the things you are teaching/giving info ....have you checked if they are correct? Please let us know , DON'T simply say this and that to make a video. Bcos are u sure steaming spinach lessens/removes oxalate & freezing bread helps at all? I hope you answer this bcos if youre wrong, you're causing a lot of misinformation to a lot of people
Yes, if(when, once) you eat garlic it will be (in time) sensed irritant. This is irritating, with attention to the feeling one may find one may avoid eating Garlic again. I can see if I ate it, perhaps if someone else ate it at the time I look at the(ir) eyes, they( the two)/it looks (open quotation)(')dialated(close quotation)('). I prefer to eat with (spacebar) all food (spacebar and) those free of toxins, this is normal.
Feeling (temperature, motion) in the eyes and seeing (light) are different, in my mind feeling (sensation) of 'spice'- 'spice-heat' is sense of toxic chemical, IE the nerves are / are alerting to action required. 🔥✋
🍞 Freezing and toasting bread leads to something called starth retrogration, which essentially increases resistant starch. ( PMID: 17426743)
🧄 When you cook with garlic next, try chopping it up and letting it sit out for 10-15 minutes before cooking. This activates the main zymes in garlic called allicin that is most responsible for it’s benefits. (pii/S0022316622147966)
🥬 For those who don’t do well with oxaltes it can be helpful to steam spinach which can help lower the oxalte content. (PMID: 15826055 )
thanks for the references. Many people dont care to give any reference whatsoever.
Thank you
That's interesting because I always buy sourdough bread, cut it up, and freeze it. I always wandered why I never got the bad 'gluten' response from sourdough, but now I know!!
Lul
Allicin is degraded by cooking so no point activating allicin. If you eant allowing crush the garlic and eat it pretty quickly as it degrades as you leave it in air as well. Chewing a raw garlic clover activates the enzyme or crushing but it will dgerade aftet those ten minutes... and cooking destroys it entirely.
Buttering your toast slows the carbs in your digestion. Vinegar or lemon juice on your greens helps neutralize oxalates(it's the citric acid).
vinegar and lemon in countless vegie dishes - a-ah! i like dill and butter as well. garlic and onion both, too. it must all be good for you because everyone has been using it like water or air for hundreds of years! people know things some have yet to learn, apparently. such as the vital aspects and necessity of being a 'good egg'. fact.
Could you explain how it works? Fats and carbohydrates are digested by different enzymes, why should butter slow down the digestion of carbohydrates? Moreover, carbohydrates begin to be digested in the oral cavity by amylase, and fats, in turn, in the small intestine, much later. Oxalates are salts and esters of oxalic acid, as far as I know, neutralization is a reaction of an acid and a base, and oxalates are not bases.
@@gabrielle695 just to cite from what I,ve read over time, fat acts and in fact serves as an insulator. it is absolutely required for the metabolization of certain necessary elements found in many vegetables and in many other foods. the idea is that the physical molecular presence of fat does temper and slow down the absorption of degraded oxygen/particulates (free radicals) and sugar. the brain and myelin sheaths of the nervous system are thus insulated by the same, allowing the smooth action of every bodily function and more. the brain is comprised mainly of fat (60%), and is protected and 'fueled' by fat as a substrate insulator, playing a role very close to that of insulation as in electrical wiring, seeing to the swift delivery of its energetic flow along the proper course! and there could well be much more to the story yet unknown or observed! fat is a major player and has been seen to wear many hats in the by and by, all of them powerful good and absolutely vital to our best health and the prospect of our lives as individuals and as a civilization!
@@gabrielle695 Pairing butter with toast helps to reduce the insulin spike compared to if you eat the toast without a fat source.
@@phoenixgamer1565 why then? You'll still eat the same amount of carbs
Just FYI, alicin is not an enzyme. The enzyme that converts alliin to allicin is called alliinase. In general, enzymes end with -ase. So allinASE is the enzyme, allicin is the sulfur compound it produces.
Omg he's handsome
Solved my question because cooking kills enzymes.
Damn, all I know is like protein and carbs and stuff like that
Tell me you know nothing about science without telling me you know nothing about science
Allinase is destroyed once the garlic is heated above 117 °F/ 47 °C for wet heat and 150 °F/ 66 °C for dry heat. These are the temperature ranges that destroy food enzymes.
So what does this mean when cooking? Boiling temperature is 100 deg Celsius. Food enzymes are totally destroyed?
I freeze and toast bread because it's impossible to eat a whole loaf of bread before it molds.
A real loaf of bread turns hard, not moldy. What "bread" are you eating?
@@PhantomFilmAustraliaYou know bread turns hard before it molds, right? "Real" bread or not. All fresh food molds at some point.
@@thatusedcarsalesmantryingt6945 I was a baker for seven years. Not all bread molds. You don't know what you're talking about.
I've had mine for months on end and it hasn't molded... Sus.. just noticed
🤣 same here!
If you freeze and then defrost sourdough bread and toast it, the texture changes, into a delightful bite.
Freezing adds a bit of moisture.
Freeze and thawing tofu changes the texture.so much as well, i love it
I heard if you freeze rice the Same thing happens.
@@kimberlyelkins4964 Pasta, white rice and potatoes refrigerated overnight produces the same effect. Changes the carbs into resistant starch.
Freezing and toasting bread changes nothing, this has been tested and disproven.
correct
Reducing oxalates also reduces the probability of developing kidney stones.
Most of the people I’ve seen test this found very little difference in the blood sugar spike. Better to avoid bread or have it with a bunch of protein and fat
Right! This guy is cap.
It still produces resistant starch. Whole foods are still the way to go.
I read that if garlic is cutted and left for 10 minutes before cooking it, it will help to keep nutritional value while it's being heated. Might be the same thing as shown in the video.
Great advices as always
Facepalm on the garlic; Alicin is not heat stable therefore it gets destroyed by heating the garlic.
I love your videos! Keep up the good tips and work dude!!👍😎
Leaving the bread in the freezer instead of eating it you do even better.
ΕΥΧΑΡΙΣΤΩ ΠΟΛΥ ΓΙΑ ΤΕΣ ΕΠΕΞΗΓΉΣΕΙΣ!
Freezing and toasting bread impacts its glycemic index (GI) through changes in its starch structure. Here's a detailed explanation:Starch Retrogradation: When bread is frozen, the starches in it undergo a process called retrogradation. This process involves the reorganization of gelatinized starch molecules into a more crystalline structure. During freezing, the water molecules within the bread form ice crystals, which push the starch molecules closer together, promoting the formation of crystalline regions. Retrograded starches are more resistant to enzymatic breakdown in the digestive tract, leading to slower glucose release and absorption, thereby lowering the GI.Resistant Starch Formation: Freezing and subsequent toasting can increase the formation of resistant starch. Resistant starch is a type of starch that resists digestion in the small intestine and ferments in the large intestine. This process slows down the release of glucose into the bloodstream, contributing to a lower GI.Toasting: Toasting further modifies the starch structure. The heat from toasting causes additional retrogradation and can reduce the amount of available starch that can be rapidly digested. Toasting also causes the Maillard reaction, which can create complex carbohydrates that are harder to digest quickly.Reduced Surface Area: Toasting bread decreases the bread's surface area exposed to digestive enzymes. This reduction in surface area slows down the enzymatic activity on the bread's starches, leading to a slower and more controlled release of glucose.Combined Effect: The combination of freezing and toasting results in a cumulative effect on the starches. The freezing process initially sets the stage for starch retrogradation, and toasting further enhances this process while also adding additional resistant starch and reducing enzymatic breakdown.Overall, these changes in starch composition and structure make the carbohydrates in the bread less accessible to digestive enzymes, leading to a slower breakdown and absorption of glucose, thus lowering the bread's glycemic index.
Would this method work on a full or par baked pizza crust as well?
Cooling starches in general (like pasta) and reheating them help with resistant starch
Thank you for sharing
Love this channel, thank you. Question: Is it true that if you chew high starch foods, instead of blending/drinking, that our saliva will make a difference?
Great tips! You also look great in a pair of jeans ❤
I usually toast bread after I eat it.
Thank you very much. I appreciate it. I really need to hear the advice you give. And I haven't seen you for a while. You take care of yourself and God bless you. I have a great day.❤❤❤❤❤
Thank you!
I just subscribed
Random facts that I didn't know until now. But my patience can't last long😂
I don't eat spinach, I eat steak and liver !
By not eating it you remove all the oxalates!
"Well, good for you, Marty... ". 👏... 👏... 👏
Not true about freezing and toasting bread. Another channel creator tested the theory by checking the blood sugar spike using a continuous glucose monitor on his arm 2 hours after consuming. He compared the response to non-frozen fresh bread. There was virtually NO difference This is simply a popular myth.
This guy's great. By freezing bread before toasting, you creat resistant starch!
You don't heat up or cook garlic because you're just burning off the Allison in the medicinal properties of the garlic all you are doing is flavoring your food with garlic when you cook it
The dietary community does not wholeheartedly agree, some say yes, some say no....
You can crush garlic rather than cut it to immediate release allicin
Does air frying foods help reduce nutrition loss?
Great stuff! Simple sensible knowledgeable…much appreciated.
What if you cook the spinach in olive oil? Does that help with oxalates? Or does that only work if you steam it?
Wondered same and for microwave d spinach
I try replacing bread altogether with lettuce leaves for my sandwiches.
Same effect with Broccolli like Garlic. Cut it and wait. It's way healthier as it is before🥰 Got this tip from a doctor
Thank you for this information 😊
No steaming spinach won't help...boiling it will though.
You Should eat white Cheeseburger with the spinach, cause binds the oxalate in the spinach. That's the Trick. Not what you said.
It’s best to steam vegetables rather then boil them, I believe it retains the Vitamins
You are a legend!!
Thanks for sharing 🤔
2 dweeb garlic questions:
1. Is it better for garlic to sit for 10 minutes or 15 minutes?
2. How long is too long to wait to eat it after chopping it up- does the allicin content begin to decrease after a certain amount of time?
carnivore. it’s good for the immune system.
Refrigerate. Microwave. Refrigerate. Microwave. Refrigerate. Microwave. Refrigerate. Microwave. Refrigerate. Microwave.
Learned that from MatPat
And here I am, freezing and toasting my bread after I eat it... what was I thinking 🤔
Yes but if you are allergic to gluten you’ll still breakout in hives 😂
Actually freezing bread leading to resistant starch has been debunked. Have you actually tested it??
Almost all bread arrive frozen to the store so just toasting it is enough
I thought the resistant starch myth was debunked.
Thanks for sharing. Please show more tips.
Who remembers when you dropped your fone and the battery fell out?
I'm druj af.
Spanakorizo with tzatziki is what I’m hearing here… with some toast 😂
So me just saving bread in the freezer is a diabetic life hack? I can dig it.
So icecream cake is better?
thank you again!
Please share with us your source. Your content si very interisting but if you share IS gone is Amazing,
Yes i'm french and i dont wrige very well english
Useful tips... thanks so much
Well, naturally freezing and toasting bread is before it is eaten. Lol. Thanks for the info.
Love this guy
Loaf bread is really Bad for everyone. Whole wheat Pita bread is better for you.
Rice beans as well I usually come ok potatoes salad and eat he next day
Thank you.
Not true, the blood monitor guy disproved it with his tests
If you really knew anything about wheat you tell people to stop eating processed foods
That "Bread" still has all the 19 ingredients in it.
This does not matter at all.
Still no thanks.
Will not eat.
The problem with black tost is that contain acrylamide 😮😮😮😮😮
TYFS!!! Great information
alice in wonderland 😊
❤ these tips
Thank you for you Dude...how many lives are you saving....
True
Freeze and toast before eating 😂
Just stop eating that crap
wouldn’t have to freeze bread at all if they made smaller loaves, not everyone eats toast or has a sandwich often enough to justify a whole loaf
Ain't nobody waiting 25 minsxbf cooking garlic 🙄
Thank you. Stay blessed,
CORY, the things you are teaching/giving info ....have you checked if they are correct? Please let us know , DON'T simply say this and that to make a video. Bcos are u sure steaming spinach lessens/removes oxalate & freezing bread helps at all? I hope you answer this bcos if youre wrong, you're causing a lot of misinformation to a lot of people
Omg that slice of bread look so pathetic 🤦🏻♀️ ppl make your own bread!!!! It’s beyond easy !!!!!!!!!!
Freeze or refrigerate?
i freeze and toast te bread after i ate it, i'm so dump😢
Yes, if(when, once) you eat garlic it will be (in time) sensed irritant.
This is irritating,
with attention to the feeling one may find one may avoid eating Garlic again.
I can see if I ate it, perhaps if someone else ate it at the time I look at the(ir) eyes,
they( the two)/it looks (open quotation)(')dialated(close quotation)(').
I prefer to eat with
(spacebar) all food
(spacebar and) those
free of toxins,
this is normal.
Feeling (temperature, motion) in the eyes and seeing (light) are different,
in my mind feeling (sensation) of 'spice'- 'spice-heat' is sense of toxic chemical,
IE the nerves are / are alerting to action required.
🔥✋
Smells too and may be avoided.
Frozen bread is nasty no matter what you do to it. So I ain't doing that.
we shouldnt be eating spinach and bread at all
Like sure yeah selling any bridges
Sorry buddy I can’t melt my butter on frozen toast
Whats good for gout and high bp
👏💜👍
Or freeze the toast?
Thank you 🌹✨️😋
Just don't eat bread, how about that!
Trust me bro
Thank you❤
Not true on the freezing bread!
Thanks ❤❤❤❤
Hii Vincent van Gogh
Than
Thank you
allicin is destroyed by heat
How about no bread then you don't have to worry about that nonsense
Ah now I got it. Freeze and toast before eating, not after.