The crusts of bread (and bread-type foods, like pizza) may have cancer-fighting potential.  Baking flour changes the amino acid lysine into a compound called pronyl-lysine.  Not only does the pronyl-lysine help darken and sweeten a bread's crust, but also activates enzymes that inactivates free radicals.  Pronyl-lysine is eight-times more abundant in cooked crusts than in original, uncooked doughs.

"Better half a loaf than no bread," ~ William Camden