Many of us who are health-conscious are in a constant battle with bread — it tastes so good but it's not so good for you. The problem with white bread is that it puts blood sugar levels at a peak because it's digested too quickly. So as a solution, Professor Zhou Weibiao, a food scientist at the National University of Singapore, created a purple bread that's digested 20 percent slower.

Possibly the first superfood of its kind, Zhou's bread is high in cancer-fighting antioxidants and all natural. Zhou incorporated anthocyanins from black rice, which hold antioxidants and have been proven to help prevent cardiovascular and neurological diseases, as well as help regulate diabetes [1]. The anthocyanins give the bread its purple hue and are also responsible for the slow-digesting quality of the purple bread. Not only does the colorful alternative better for you, but it also has the same texture as white bread that we love.

Although healthier, eating purple bread doesn't necessarily mean you're consuming less calories. "You are eating the same amount of starch and wheat flour, so the nutritional value is the same. The key idea here is slowing down the energy release, so you use those calories over a longer period of time," Zhou told CNN [2].

We can't get our hands on the purple superfood just yet, but major manufactureres have reportedly reached out to Zhou about potentially making it available on the market. It's not yet known when or where but let's just say we'll be first in line when this bread 2.0 is out.