Nitpick: Food that has health benefits is healthful, not healthy. /nitpick
Really? Why?
Thank you. What a helpy chap.
(rest of really nifty info snipped).
I love this place! Thanks 
You threatened to make your mother eat a knife? You are a dreadful son!
[smilie here]
It’s a case of changing meanings to the wordy healthy. But really healthy only means well/not sick/in good health. Therefore healthy bread is bread which isn;t feeling under the weather. Healthful is the right (though I beleive becoming obsolete) word for something that provides health to others.
Would the extra heat of cooking the crust also destroy more vitamins, or is this moot because any heat sensitive vitamins in any part of the bread would be destroyed by baking.
Certain french breads have healthy crusts, as your jaws get a serious workout when eating them, to the point of aching afterwards.
There is a study that found higher levels of the antioxidant pronyl-lysine in crust than in the rest of the bread. This blurb has a link to the original journal article.
Let’s face it: the crust of what we on Trantor call flannel bread is yucky; the crust on good French bread is ymmy and surely the best part. As for nutritional balue, there ought to be no significant difference.
Incidentally, when I eat an apple, especially a nice crunchy granny smith, I eat everything but the stem. The seeds tase a bit like almonds. (I know that is just cyanide, but too little to do any harm.)
Thanks, but I’m one of them girlful types.
Dammit, stop saying things I agree with!
Hah! To the lot of you - in fact the reason one is told to eat the crusts is because they make your hair curl. Yes, my mother might be a bit mad.
My great-grandmother told me the same thing when I was a little girl! I was beginning to think I was the only one to have heard this!
After about 45 years, I’m STILL waiting for the results 
I have a theory that there is no part of any food that is edible that one person in the world won’t say “Why that’s the best part?”
Chicken necks
Fish heads
The bottoms of asparagus stalks
Apple cores
Potato skin has some beta-carotene which gives it its color. The rest of the potato does not have any. I can’t remember where I learned this, but I think one of Cecil’s columns.
I personally don’t eat potato skins, but I eat enough carrots that I’m in no danger from dying of lack of beta-carotene. I used to scrape off the skins of carrots, but recently I’ve stopped doing so because they taste better with the skin on.[sup]1[/sup]
[sup]1[/sup] Not every one will agree with this statement.
Pig intestines. Sheep stomachs.
You should eat that - it’s the best bit.
Mine told my mom that if she kept making that face it would stay that way.
The reason my grandmother gave is that they’d put hair on your chest.
I’m still not sure why she used it on a 7 year old girl, however.
I always prefer the crusts, expecially the ends of the loaf (I eat French, Italian and Russian Rye).
They simply have more of the crunchy, toasty part. All the carmelized sugars are in the crust.
And they must have more of any final topping, such as a coat of oil or an egg glaze.
Chicken necks - my Gramma always put these in her famous soup
Fish heads - my nextdoor Viet neghbor would buy these by the bucket and stink up the whole building
The bottoms of asparagus stalks - these go in my stews. Just chop fine so you don’t have to chew them, and the flavor is like any other asparagus
Apple cores - my dad always ate the cores, said he had no reason not to