I doubt the end being there makes much of a difference, it's already sliced and air can easily get into the cracks. Plus you're always taking the front piece which has supposedly had the most contact with the environment, so it doesn't have much of a chance to go bad. Furthermore by reaching your grubby fingers around to sneak a middle piece you probably pose a bigger risk of contamination to the loaf.
I'm not convinced this method keeps bread longer until it's put to the test.
When I was a kid, I could sit and eat an entire loaf of Sunmaid Cinnamon Raisin Bread. Literally the whole loaf in one sitting. I probably still could. Yum. Raisin bread.
It's all a part of a healthy diet, as I learned in home ec. Just 3 more loafs, a dozen eggs with 5 glasses of milk and you will complete 2/3s of the pyramid if you eat an apple or something.
In some parts of Mexico, the end caps are called the "suegras," the word for mother-in-law, because no one wants them. I think it's meant to sound like "sobras" which means leftovers.