Why you should eat the crust on your sandwich
By Delaware 105.9

Updated Monday, January 16, 2017 - 5:14pm

The bread baking process actually produces a specific cancer-fighting antioxidant.
Mom and grandma have scientific backup for their ‘eat the crust’ theory. If you cut it off your sandwich – or leave it behind on your plate – you’re missing out on some good stuff! The bread baking process actually produces a specific cancer-fighting antioxidant – and it’s 8 times more abundant in the crust.

In general, dark-colored breads (such as pumpernickel and wheat) contain higher amounts of these antioxidants than light-colored breads (such as white bread). Strong toasting or over-browning of bread, however, reduces the level of these healthy antioxidants.

Source: click here .



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