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Message: <blockquote data-quote="AdamJames" data-source="post: 1803228" data-attributes="member: 459333">I used to store bread in the freezer mainly because I'm a lonely old man who lives by himself and so it would go stale before I'd finished it otherwise. I didn't know it was supposed to make it healthier in terms of carbohydrate structure.I also toasted it straight from the freezer just as suggested in this doc. It still sent my blood sugars horribly high, in fact I used to use 2 slices of Warburtons wholemeal, toasted, with butter, as a regular carb tolerance test roughly every 2 weeks or so to see if anything was improving. All I learned was that nothing was improving, and that I can't safely eat 2 slices of that particular bread, even if frozen then toasted.I also question the detail of the idea of toasting straight from freezer to change carb structure.  Whenever I did it, the inside seemed about the same texture as normal, i.e. because it had been frozen all the way through, by the time the ouside was toasted and ready, the inside was probably only just thawed and hadn't had its temperature raised much at all.</blockquote>

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