I’ve been reading about freezing white bread, rice and pasta and how this can help with blood glucose spikes. Is it true that The freezing alters the structure of the food making it more difficult and longer too digest
Yes — there is some truth in this, but the benefit is small.
When foods like white bread, rice and pasta are cooked and then cooled or frozen, a small amount of the starch changes structure. This creates resistant starch, which is digested more slowly. As a result, glucose may enter the bloodstream a little more gradually, leading to a slightly smaller blood glucose rise.
However:
The effect is modest
These foods still contain the same amount of carbohydrate
They will still raise blood glucose — just slightly less quickly
Freezing does not turn white carbohydrates into low-GI foods, and portion size and meal composition (adding protein, fat and fibre) have a much greater impact on blood glucose than freezing alone.
Bottom line: freezing and reheating starchy foods may offer a small benefit for blood glucose control, but it is not a substitute for overall dietary choices.
