08/17/2026
If you missed out on purchasing my oatmeal honey sourdough, I'm enjoying it this morning! It is so delicious with a good quality grass-fed butter and some raw organic honey. I sliced it up this morning and slathered it in butter and honey. But did you know freezing and toasting sourdough is healthier for you?!?
Why Freezing and Toasting Helps Resistant Starch: Cold temperatures cause starch molecules to change into resistant starch via a process called retrogradation. Slower Digestion: Resistant starch acts more like dietary fiber, meaning your body breaks it down much more slowly. Lower Blood Sugar Spikes: Studies show that eating bread that has been frozen and toasted can reduce the blood sugar response by up to 39% to 40% compared to eating it fresh.Gut Health Support: Resistant starch survives the small intestine and reaches the large intestine, where it feeds your beneficial gut bacteria. Fresh vs. Frozen and Toasted Fresh Sourdough: Already has a lower glycemic index than regular commercial white bread, but it digests faster and causes a standard blood sugar response. Frozen & Toasted Sourdough: Enhances the amount of resistant starch, dampens blood sugar spikes, and feeds the gut microbiome, making a healthy food choice slightly more optimized.
