Health nuts unite — your many years of service staying away from the blasphemous carb-filled entity that is bread may be coming to an end thanks to one food scientist from the National University of Singapore.
Professor Zhou Weibiao might have found an end to our anti-gluten war against our puffy, wheaty staple. In what could be the first engineered super-food of the baked goods world, Zhou invented a new kind of bread that seems to be the greatest thing since sliced ones.
According to him, his newfangled purple bread (yep, literally purple in colour) is said to break down slower than regular milquetoasts; up to 20 percent slower in digestion rates. He claims that his purple bread is made entirely from natural compounds and is rich in cancer-fighting antioxidants, meaning we can enjoy stuffing our gobs without the bloat-y aftermath.