Zhou’s answer to this problem? He’s invented a purple bread. Rich in cancer-fighting antioxidants, digested 20% slower than regular white bread, and made entirely of natural compounds ...

Weibiao took white dough and infused it with anthocyanin, a pigment you’ll find naturally occurring in foods like grapes and blueberries (this pigment gives the bread its purple hue).

It sounds like the answer to your prayers: A product that tastes like the white bread of your youth, but is actually, miraculously, good for you. That’s the narrative around purple bread ...

White bread: You know it, you love it (deep down), and you’ve likely relied on it for a sandwich, stacked high with cold cuts, condiments, and veggies … or used for a basic yet classic PB&J.

Weibiao’s answer to this problem? He’s invented a purple bread. Rich in cancer-fighting antioxidants, digested 20 percent slower than regular white bread and made entirely of natural compounds ...

Shutterstock Move aside, sourdough. There’s now a new, healthier, diabetic-friendly option — purple bread. Because white bread is rapidly digestible, it can spike and crash blood-sugar levels.