It don’t work. Old wives tale. IMO
I like rye loaf heals (not loafers). They’re usually thicker and toast well, and sometimes forms a cup-shape which holds lots of butter or spread. It’s the best option with Sunday bacon & eggs.
Use one of those pumice things.
For me, it only affects the freshness of the slice the heel would have been adjacent to, and only then if I leave it a couple days without eating the bread. It also seems to vary by brand how much that now uncovered slice at the end slightly dries out.
When I was going through the “ordeal” for he Boy Scout Order of the Arrow we didn’t get a lot of food for the day. Lunch consisted of a peanut butter sandwich and a cup of water (after we had worked all morning). They deliberately made up one sandwich from the end pieces of the loaf and gave it to one guy they thought particularly deserving.
Do you secure the rye bread over a wound with adhesive tape?
So, as I understand it from what I quoted, you took the top end piece, unraveled the loaf of fresh bread, took the bottom end piece, and then returned the rest of the bread sans end pieces to the packaging?
The end piece (on top at least) keeps the rest of the bread fresher for longer, so I use up the loaf of bread while leaving the top end piece in place until it finally meets its brother at the bottom. I then toast the end pieces well. They make nice thick toast! 
But did you do your own research? 
I usually eat the first heel with a regular slice of bread when I’m most of the way through a loaf. Then I eat the second heel when I get to it at the end. I prefer the regular slices, but I don’t particularly mind eating the heels. But I’d rather take them one at a time.
No, I drink a lot of band-ade and hope the pain goes away.
It couldn’t hurt!
I usually end up giving the heels to the dogs these days. Nobody in my house wants those things. We all love crust on bread, but whatever crust there is on those typical bagged loaves of cottony white or wheat bread are not particularly appealing. Plus, those slices are extra thin and just have a weird texture. For heartier bagged loaves, they’re okay. But we typically have loaves of Butternut, Aunt Millie’s, or whatever they sell at Target for the kids.
I was curious about the mechanics. Modern bread takes forever to go stale, so if you eat it fast no problem.
Huh. I don’t remember eat at all during mine, except for the big celebration dinner at the end. (mid-60s, New York).
He said wryly.
The heel crusts are my favourite part of the bread and have been since I was a kid. There was nothing like a fresh loaf of bread and stealing those end pieces to make a sandwich. My parents didn’t like me doing that but I think deep down they thought it was funny.
But I have to agree with an above poster they don’t make the best grilled sandwiches.
I save the end pieces for last and make a sandwich with just them.
Exactly this. I humbly admit that sliced white bread is one of my guilty pleasures, but only because it’s such a good match for classic sandwich ingredients like tuna salad or egg salad. But the end crusts of such breads don’t have the wonderful attributes of the bread itself and are pretty tasteless.
Of course I love good buns like onion buns, kaiser rolls, and all the rest, which when you cut them in half are basically two heels, but those things are made with the explicit intent to have the right texture and flavour to be enjoyable that way. White bread is not.
Our dogs are spoiled. Offer them the heel from bread and they give you a look, like “what am I supposed to do with this?” If I give bread to our parrot, he dunks it in his water, so I then have to give him new water.
Stale bread goes to the chickens. They’ll eat anything, and turn it into eggs.
Don’t you mean rye-ly?
Also, a hamburger is a sandwich using the end pieces of the bread.
Today is NATIONAL CHEESEBURGER DAY!! Get off your butt and support your country in this time of national crisis. 
To heck with the butt ends, just use the whole loaf:
