The Crust Of Bread Protects Against Cancer
Author: Karen Lennox
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
The crust of bread contains useful substances that prevent the development of tumors in the intestine.
Well-baked bread crust has healing properties, discovered Indian scientists from Annamalai University in India.
The study found that it contains active beneficial ingredients that prevent the formation of cancers in the intestine. The team of specialists received data that when eating crusts of bread, the probability of developing a malignant disease decreases by 72%. They found that during the preparation of bread in its crust are formed special active substances with antioxidant properties. They refer to pronyl lysines, which have the property of stopping the development of precancerous conditions in the colon, leading to tumor formation. However, scientists still do not know how much bark should be eaten in order for its consumption to have a prophylactic benefit for the body against cancer. However, they are convinced that the crust needs to be present in our menu every day because of its useful antioxidants.
Colon cancer ranks third in the world in the incidence of the disease. In the United Kingdom, for example, 16,000 people die each year from this type of cancer.
Nine out of ten cases of a colon tumor can be successfully treated if it is found in the early stages. Often, however, those affected do not recognize the symptoms until the disease becomes serious.
Signs of the disease are bleeding during defecation, changes associated with urination, constipation for a long time, followed by uncontrollable diarrhea, there is constant abdominal pain.
A good diet helps against the appearance of bowel cancer. Experts recommend eating fiber-containing products, such as whole grain breads, which reduce the risk.
A recent article in the European Journal of Cancer Prevention suggested that bread crust is more likely to have stronger protective properties than fiber. These beneficial properties of the crust were first recorded in 2002 by German scientists, who in a chemical experiment discovered the presence of many antioxidants in it.
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