Not to mention humans 150 years ago who ate plenty of bread and still didn't have the problems we have with obesity and diabetes. Or even 50 years ago...
That’s not really a fair statement. Many problem who would die of diabetes today would have died of something else 200 years ago long before the diabetes got them. Non-juvenile diabetes is a slow killer, it’s really hard for it to kill you before the age of reproduction.
A diagnosis today that is imminently manageable like asthma was far more readily in a world without antibiotics, steroids, or even medical oxygen.
Even something like a CPAP that many of us take for granted has only been readily available for 30 years or so.
Plus, diabetes is much like AIDS in that it’s more of a systemic thing than acute. It doesn’t really have symptoms that kill you. It just slowly weakens your body until your heart gives in, or you have a serious infection, or something like that. No one dies “of” diabetes, they die with it.
light bread starts turning into sugar almost instantly in the mouth and stomach. It's only one step removed and saliva can break it down quickly because it has amylase. Sour dough and whole wheat/grain breads tend to break down a bit slower. You can freeze bread overnight and make it a bit more "resistant" to breaking down quickly and I pretty much do this with all my breads along with toasting them a bit for sandwiches. Pasta can similarly have its glycemic index lowered by first making it "cold"
Do you mean that they need to be cold when they are consumed, or is it the process of freezing itself that does something, even if it's later reheated?
