And since I was terrified of oversized breasts — hey, I played sports and didn’t need built-in inflatables getting in the way — I purposely ate everything but the boob-enhancing crusts.
To this day, I still don’t eat them (though if what my mom said was true, I would definitely reconsider).
We were up against a lot of crust lovers who touted their texture and practical function of keeping things together. But I wasn’t buying it.
Crusts are just that — crusty. They’re hard and cumbersome and, to some sensitive mouths, a bit dangerous.
Which is why I was in full support of some bread companies unveiling crustless versions, such as Sara Lee’s IronKids Crustless Bread and Hovis Invisible Crust. Both products were launched amid complaints that mothers — close to 40 percent — were cutting off bread crusts for their kids.
But to be fair to the crust lovers, there has been research showing the health benefits of crust, namely a 2002 German study that found the baking process produces a type of cancer-fighting antioxidant in bread that’s eight times more abundant in the crust than in the crumb, according to a story on CNN.
Still, health reasons just don’t cut it for me. Otherwise I’d be using margarine instead of butter and artificial sweeteners instead of sugar.
Anyone else agree?