It well-known: white bread is not recommended for patients with diabetes mellitus, because it contains sugar, which is rapidly absorbed by the body, leading to a momentary increase in blood glucose level followed by a peak of insulin (a hormone that regulates glucose level). That is why it is believed that white bread has a high glycemic index (GI).
Veybiao Zhou, a professor of nutrition at the National University of Singapore invented the “perfect” bread for people with diabetes. He called it purple bread. As for the unusual color of bread for diabetics, that in fact is associated with a touch of potato peel Vitelotte grade and the color of eggplant, which is the foundation of revolutionary bread.
It is digested by about 20% slower than the white bread, which results in a less dramatic increase in the blood sugar level, a gradual release of energy and it avoids discontinuity of insulin – which can cause dangerous effects for people with diabetes.
“However, it does not mean that purple bread contains less calories than white bread”, said Professor Zhou Veybao in an interview with CNN. It contains the same amount of wheat flour and the starch, thus has the same caloric load, just carbohydrates are ingested slower, which allows a person to be in good shape throughout the day.
An additional benefit of purple bread is that it is rich in anthocyanins, natural pigments, which range from red to blue, and which are particularly found in large quantities in blueberries, grapes, cranberries. Anthocyanins are strong antioxidants, they are useful for skin, eyes and cardiovascular system, fighting against cell aging and free radicals. Not bad for bread!
Currently, purple bread has not yet been sold. However, professor Zhou said that several major food companies are already interested in his product and most likely purple bread sooner or later will become a familiar product in every supermarket.