Think that bun is moldy? Maybe it’s something else. In an effort to improve the nutritional content of white bread, Professor Zhou Weibiao, a food scientist at the National University of Singapore has invented something new: its purple cousin.
Yes, purple bread.
In order to obtain the regal hue, the indigo-colored dough is infused with anthocyanins extracted from black rice.
What makes it super? The new ingredient is high in antioxidant qualities, and helps the bread to be digested 20% more slowly, reducing the spike in blood sugar levels that eating white bread can cause.
So, while bizarre, maybe it’s something new to add to the Easter basket this weekend. Or at least something interesting to add to the table that will do you good.
According to an article on CNN.com, studies have shown that in addition to the benefits mentioned above, anthocyanins can also help prevent a host of problems including cardiovascular and neurological diseases and even cancer.
They can also play a role in controlling obesity as they not only reduce glucose levels, but also inhibit digestive enzymes, providing for a lot of all-round goodness.
Purple bread is just one more purple food in a group of amazing ‘superfoods’ like blueberries, purple sweet potatoes, purple carrots and plums that have the right nutrient content to qualify them as extra healthy for human consumption. But, really, when it all comes down to it, it’s hard not to ask: why not just eat some whole wheat bread, and call it a day? Zhou says it all lies in that feeling.
Breads abound that aren’t white, but according to the inventor of the purple loaf, “If you want to enjoy the texture of white bread and slow down digestion, this is probably the best formula.”
Craving carbs? Bring on the purple grilled cheese and hamburgers: we’re all set.