Let’s talk about something I read recently that had me raising my eyebrows so high they almost proofed like a sourdough starter.
Apparently, scientists have discovered that if you freeze white bread and then toast it, it lowers the glycemic index—meaning it doesn’t spike your blood sugar as much. I know, I know. Science is amazing. But also… can we talk?
Why are we spending precious time and resources trying to make white bread—the edible equivalent of a beige couch—slightly less terrible for us? That’s like spending millions to invent a low-emission monster truck. Sure, it’s a little better… but maybe we just shouldn’t be eating (or creating) this thing in the first place?
Because here’s the thing: real bread—fresh-milled, whole grain, made-the-way-your-great-grandma-used-to bread—already has a lower glycemic index. It’s naturally better for your body, your blood sugar, your gut, your taste buds, and frankly, your soul.
You don’t need a lab coat and a freezer to make real bread healthier. It just is. It shows up to the table already doing the most, while white bread is over there playing dress-up, hoping freezing and toasting will make it look like it belongs at the grown-up nutritional table.
Let’s stop trying to save white bread from itself. It had its moment (about 1950–1985), and now it’s time to move on. Instead of bending over backwards to make sad bread slightly less sad, let’s put that energy, science, and funding into making real bread more accessible, affordable, and mainstream.
Because real bread isn’t just better for you—it’s better for farmers, for local economies, and for the planet. Fresh-milled flour keeps nutrients intact, supports soil health, and gives your loaf a flavor that’ll make your toaster weep with joy.
So next time someone tells you to freeze and toast your store-bought white fluff to make it “healthier,” politely hand them a slice of your fresh-milled whole grain loaf, still warm from the oven, and say:
“No need to hack bread when you bake the real thing.”