GOOD HEALTH TIP

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You Shouldn’t Cut Off the Bread’s Crust. It’s Full of Vitamins.

The truth is: In a 2002 German study, researchers found that the baking process produces a novel type of cancer-fighting antioxidant in bread that is eight times more abundant in the crust than in the crumb.

That said, it’s more important to serve whole-wheat bread, with or without the crust, because it’s all around higher in nutrients, such as fiber, says New York City nutritionist Keri Glassman, author of The O2 Diet ($25, amazon.com). Make sure the ingredients list “100% whole-wheat flour.” Breads simply labeled “wheat” are usually made with a mixture of enriched white flour and whole-wheat flour and have less fiber.

Source: SHINE fromYahoo.com