Fast Tract Diet for SIBO Forum Fast Tract Recipes Baking & Fast Tract Reply To: Baking & Fast Tract

Norm Robillard
Post count: 438

Generally any isolated starches have a higher GI (lower FP) than the corresponding flour.
” In this case, wouldn’t only fresh, hot bread be safe and bread that has cooled down would no longer be good?”
This is a good point you make. We generally think about rice and potatoes when talking about cooking then cooling increasing resistant starch, but you point seems valid to me. Eating bread warm is likely better. Stale bread would likely have the most RS.