Forget what your mother told you—bread crusts aren’t better for you
after all.
Andrea Curioni from the University of Verona in Italy and his colleagues
report in a future issue of the Journal of Agricultural and Food
Chemistry that the proteins in crusts bond together into indigestible
lumps, because they’re exposed to higher temperatures during baking. This isn’t
a problem for most people, but the researchers say the larger lumps might
trigger food allergies in some.
