Bread crusts are healthier than the bread

Posted in Cancer, Nutrition on November 1, 2007

Even though bread and its crust are made of the same stuff, flower, water, yeast and salt, the crust turns out to be healthier than the bread. German researchers found out that bread crusts contain the antioxidant pronyl-lysine. This antioxidant helps the body make so-called phase II enzymes. These enzymes play a very important role in the detoxification of the body. The antioxidant also plays a role in preventing cancer. So eat your bread with the crust.

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2 Responses to “Bread crusts are healthier than the bread”

pink01 said on November 25th, 2007 at 6:20 pm:
Even more of a reason for children to eat their crusts!
Mike said on November 26th, 2007 at 10:54 pm:
that seems like an oversimplification. While it may contain some antioxidants, the higher heat that the crust is cooked at would also denature proteins and caramelize sugars, reducing the nutritional value of the crust, and potentially making more than just antioxidants as a byproduct. I’m not saying the crust is bad, just that the presence of an antioxidant doesn’t make it automatically better than the rest.