Some people say that eating the crust of the bread will give you curly hair. But the crust is also a rich source of antioxidants and may provide a much stronger health benefit than the rest of the bread. They found that the process of baking bread produced a novel type of antioxidant, called pronyl-lysine, that was eight times more abundant in the crust than in the crumb. The compound was not present in the original flour [MORE].
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