Someone wrote: >But there are 900,000 people out there with Celiac Sprue in America. >Which at are a high risk of coming down with Lupus or from the bread allergy.
Some news for crust-eaters: http://materials.chemweb.com/alchem/articles/1035208552794.html 8 November 2002 Eating bread crusts...may protect you against cancer. According to German researchers, bread crusts contain a novel antioxidant that isn't found in the rest of the bread. ...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. Pronyl-lysine forms during baking when the amino acid L- lysine reacts with starch and reducing sugars. dark-coloured breads, such as pumpernickel, contain higher amounts of pronyl-lysine than light-coloured breads... ============= jr -- The silver-list is a moderated forum for discussion of colloidal silver. Instructions for unsubscribing may be found at: http://silverlist.org To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
