Some people eat bread crusts and consider them the best part of a loaf of bread; others toss them in the trash. Apparently, the value of bread crusts is a long-standing question. Here are some excerpts from a 1919 magazine article:
“Eat the Crusts”
“Eat the crusts, dear,” grandfather used to say to me when on those delightful never-to-be forgotten childhood visits to grandpa’s house.
Whether it was because of the dear old man’s admonition and the love I bore I don’t know, but I do know that I have always eaten crusts and do yet.
In childhood I ate crusts because my elders said it was right to eat them, and as I grew up and went to high school and college, I took a more than passing interest in chemistry, and then I discovered the real reason why one should eat bread crusts. The heat of the oven has a particular effect on the starch and sugar contained in the flour of the wheat and changes it into dextrine, and the greatest amount of dextrine is found in the crusts, so that the crusts of bread are the most easily taken care of by the stomach.
American Cookery (October, 1919)