Bread crust can help fight bowel cancer, according to a new study in the European Journal of Cancer Prevention.
“Pronyl-lysine, a product obtained from bread crust, is a potent free radical scavenging antioxidant exerting chemopreventive activity by reducing oxidative stress.”
I hope this counters the massive amounts of butter I slather on every slice.
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Do you have any oficial evidence of that.
Well, we’re off to the races! the yeast overflowed it’s smaller jar, good thing I looked at it after 10-15 minutes! It’s been 4 days, can’t wait to make bread!
Ryan, could you please share your method/recipe for making the sourdough bread?
Actually, the butter is probably healthier. It contains fat soluble vitamins and the saturated fat thing has never actually been proven.
Unless you’re baking with fresh flour and slow sourdough fermentation, you have a lot of things working against you. The nutrients in flour start oxidizing pretty rapidly. After a week, a lot of it is gone. I grind my flour right before mixing. Also, grains contain phytic acid, which prevents your body from absorbing minerals, and lectins, which interrupt hormone receptors on your hypothalamus, causing obesity. Sourdough fermentation destroys both of these substances, as will sprouting.
That is really nice to know!