Professor Zhou Weibiao who is a food scientist at the National University of Singapore had a recent interview with CNN about his innovative purple bread superfood. That’s right, a baked superfood!
White bread is an American favorite, but it’s loaded with problems. The main issue with this bread is the sugar amount or glycemic index that causes blood sugar levels in our bodies to rapidly spike. Other issues are the fact that white bread has lost of calories, carbohydrates and very little fiber. The carbohydrates are actually processed carbs that our bodies digest faster which doesn’t create that satisfied sensation and will ultimately make you eat more.
Zhou’s response to this unhealthy problem was his crafted purple bread
The goal was to create a healthy alternative to the well-loved white bread and he did so with the powerful ingredient of anthocyanins. There are many fruits and vegetables that are rich with anthocyanins and its amazing benefits. Anthocyanins will double your cancer fighting immune cells, repair damage from oxidative stress, preserve health with anti-aging properties, fight free radical activities and is a potent antioxidant.
Zhou formed this superfood purple bread by introducing anthocyanins (that was originally extracted from black rice) into white bread. This chemical reaction actually decreased the digestion process by 20 percent and added all the health benefits from anthocyanins with a bonus of turning the bread purple due to a reaction with the starch enzymes. In conclusion, Zhou’s purple bread is a huge success as he maintained the loved properties of white bread while transforming it into a powerful superfood. Furthermore he was able to preserve an extremely high percentage of antioxidant qualities in the bread crust by baking at a specific temperature.
More interesting facts and health benefits
Anthocyanins are the phytochemicals that give fruits and vegetables their vibrant colors and it’s a super important substance for our bodies. Anthocyanins are water soluble pigments that may appear as different colors depending on the pH. High levels of anthocyanins can be found in blueberries, cranberries, bilberries, rubus berries (blackberries and raspberries), grapes, eggplant peel, black rice, red cabbage, and the highest recorded amount was found in the seed coat of the black soybean. Anthocyanins can actually be cultivated into other crops which have been done with blue or red potatoes, tomatoes, broccoli, cauliflower, carrots and corn. When anthocyanins are introduced into these other crops it will not only increase their health properties, but double their shelf life.
There is no doubt that anthocyanins can greatly improve our health with the antioxidant properties which avoids cellular damage caused from free radicals and anti-inflammatory capabilities which can lower the risk of Alzheimer’s disease, atherosclerosis, diabetes and osteoporosis. Anthocyanins can even break the progress of many cancers and help fight against heart disease.