Bread crust cannot certainly make your hair curly as many moms used to say to their children, but they are good for you. Researchers point out that chemicals released in the baking process can protect against cancer. It is common for picky eaters to cut the bread crust before eating, but they don not realize that as they remove the crust, they also remove powerful antioxidants.
Recent studies reveal there are various health benefits for bread crust; it is rich in dietary fiber which prevents colon cancer and rich in pronyl-lysine, which is an important antioxidant – not at all present in the flour.
This antioxidant raises the level of phase II enzymes, which can prevent cancer according to previous studies. A study on animals reveals that a regular intake of pronyl- lysine can halt development of lesions in the colon, but how much curst needs to be eaten for the full benefit is not decided yet.
High- fiber foods like wholemeal bread are recommended by experts to help protect against cancer; the latest study however suggests that crusts offer the greatest benefit.
When you put a slice of bread into the toaster, you are starting complex chemical reactions. While baking the bread, the heat leads to combining the carbon from carbohydrates with the amino acids of the proteins causing the brown surface of the baked bread. This process is known as Millard Reaction, credited for producing the different components of flavor in addition to producing the beneficial antioxidants.
pronyl- lysine can be found more with smaller loaves because they make more curst. It is produced by both yeast- free and yeast- based breads, but darker breads contain more antioxidants than lighter ones. Beware of too much browning or burning because burning actually can cause cancer- creating instead of cancer- preventing.