Make your children eat the
crust. Force yourself to eat the crust, for that matter. Bread crust, when
eaten, helps the body defend itself from carcinogens. The crust contains
an antioxidant called pronyl-lysine, which is effective in boosting
certain enzymes known as Phase II enzymes. And darker bread usually
contains more of these carcinogen-fighting enzymes than white bread.
A study was conducted by German
scientists who baked sourdough bread using a mixture of wheat and rye
flour, and discovered there was eight times as much pronyl-lysine in the
crust than in the less-baked center of the loaf.
– Adapted from The New York Times
