Re: ScienceDaily News Release Bread Crust And Stuffing Rich In Healthy Antioxidants

[Guest guest]

THis is good news.

I am busy grinding wheat and baking a loaf of our favorite bread. It's made from coarsly ground hard red wheat, a little gluten, a tablespoon of canola, 2 tablespoons of honey or blackstrap molasses (there's a big difference in nutrition and flavor between the 2),

buttermilk (fat diluted by mixing with an equal amount of skim milk and letting stand overnight), sometimes flaxseed or whatever else pleases my fancy except raisins. Did that. Won'd do it again. It doesn't take too long to grind this much wheat, but you have to be in condition for it. I'm not, so I'm doing "sets" of 25 to 50 strokes per arm. Takes about 900 strokes per loaf. (You have a lot of time to do mental arithmetic while grinding). Or you can focus on your work, which is pleasant, and call it meditation.

We like this bread.

We're also making a moderate amount of bean/vegetable soup today. Make it like my Italian stepmother used to. Saute onions and garlic in small amount of olive oil (she used lots of wesson oil...cottonseet oil) add seasonings, and chopped carrots and beans and throw in whatever else you've got..especially stuff from the garden. Lots of tomatoes. We freeze our tomatoes. Easy and works well for soup.

I'll re-read this article as we enjoy our bread and soup.

Ed S.

----- Original Message -----

From: rclark

Sent: Tuesday, November 05, 2002 1:36 PM

Subject: [ ] ScienceDaily News Release Bread Crust And Stuffing Rich In Healthy Antioxidants

As a bread lover this is good news. http://www.sciencedaily.com/releases/2002/11/021105080817.htm

[Guest guest]

--- " rclark " <rclark@i...> wrote:

> As a bread lover this is good news.

>

> http://www.sciencedaily.com/releases/2002/11/021105080817.htm

Rather ironically it turns out that the crust produces the effect

by a compound that is apparently recognised by the body as

hazzardous. The body deploys its *own* enzymes to deal with the

problem - and it is the action of the endogenous enzymes that

produces the beneficial effect:

``The bread's crust--whose golden brown color results from the

Maillard reaction between sugars and amino acids or proteins

during baking--contains the highest levels of another

Maillard reaction product, protein-bound pronyl-lysine (shown).

Exposing cultured human intestinal cells to protein-bound

pronyl-lysine stimulates the activity of detoxification

enzymes that cells use to rid themselves of mutagens and

endogenous toxins. Rats fed bread crusts or pure protein-bound

pronyllysine experience the same protective effect, Hofmann

tells C & EN.''

- http://pubs.acs.org/cen/molecule/8045/8045molecule.html

The study was done on crust in the presence of human intestinal

cells - but apparently the expense of making these enzymes was

not considered.

If they are so beneficial in terms of ridding cells of mutagens

and endogenous toxins, it seems likely there is a reason why the

body doesn't keep them in constant use. It seems most likely that

there is a metabolic price to pay for keeping this defense system

primed.

Indeed it may be that - as well as incurring the expense

of manufacturing and storing these enzymes, eating bread crusts

depletes their reserves from intestinal cells - leaving the body

defenseless in the face of " real " toxins - e.g. from other burned

foodstuffs.