Crusts don’t have any nutrients. Many parents have told their children to eat the crust of their sandwich because “it’s the best part.” This can’t be right because the crust comes from the same dough as the rest of the bread, right? In reality, crust has far more antioxidants than the rest of the bread. This is because bread undergoes the Maillard reaction when it is baked, which shoves 88% of the enzymes into the crust. What kind of enzymes? Pronyl-lysine. You know what that does? Beats the hell out of cancer. Seriously. It skyrockets your body’s Cancer Prevention Points.
