Daily Mirror: Cooled Croissants May Boost Gut Health

Eating cooled croissants can help provide the body with carbohydrates that benefit gut bacteria, British National Health Service surgeon Karan Rajan told Daily Mirror.

According to the doctor, many people striving for a healthy diet tend to eliminate baked goods from their meals. Pastries are especially avoided at breakfast, as this habit is believed to cause unstable blood sugar levels.

Dr. Rajan claims that the laminated yeast dough used to make classic croissants can actually be beneficial for gut microbiota. He explained that during the slow fermentation process, yeast breaks down gluten and starch, making the pastry easier to digest.

“Croissants prepared this way are digested more easily than regular bread,” the doctor noted.

The expert paid special attention to the serving temperature, recommending that croissants be eaten cooled rather than hot. When cooled, they form what’s known as resistant starch — a type of carbohydrate that isn’t digested in the small intestine but instead reaches the large intestine. Resistant starch serves as food for beneficial bacteria and stimulates the production of short-chain fatty acids, which help maintain the health of the intestinal lining.

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