I've gotten forwarded mail and seen in certain publications that really ripe bananas with brown spots are supposed to be better for you because it has cancer fighting properties. There's TONS of information out there about bananas that you don't know what to believe but this one on One Green Planet sounded good.
In a nutshell, it said UNRIPE bananas are good for you because it has high resistant starch content (less carbs) for Type 2 diabetics. Unripe bananas also have pro-biotic bacteria for good colon health. It's also supposed to help you absorb calcium. On the not so good side, it can cause gas because of its higher resistant starch content.
On the other hand, because the resistant starch in RIPE bananas turn to simple sugars (higher glycemic index) as it ripens it's also easier to digest. Ripe bananas also have higher levels of antioxidants called TNF (Tumor Necrosis Factor) which fight cancer cells. The more brown spots it has, the more antioxidant properties. There is some nutrient loss as it ripens so they advise putting really ripe bananas in the refrigerator.
We never liked to put bananas in the refrigerator in the past, but I've done it and it really doesn't affect the flavor at all.
And then there's how to peel a banana. They say the correct way to peel it is from the side opposite the stem. I tend to peel it from the stem which is actually wrong. If you peel it from the opposite side (after pinching it first to get a hold of the peel) you won't have as much problem with the stringy fiber that sticks to the banana. It's hard to break a habit but I'll have to make an effort tomorrow. I'm also going for the greener one.
Bananas also have high potassium content which is good for us.
OK... I guess that's it, unless I get another forwarded mail about bananas.
In a nutshell, it said UNRIPE bananas are good for you because it has high resistant starch content (less carbs) for Type 2 diabetics. Unripe bananas also have pro-biotic bacteria for good colon health. It's also supposed to help you absorb calcium. On the not so good side, it can cause gas because of its higher resistant starch content.
On the other hand, because the resistant starch in RIPE bananas turn to simple sugars (higher glycemic index) as it ripens it's also easier to digest. Ripe bananas also have higher levels of antioxidants called TNF (Tumor Necrosis Factor) which fight cancer cells. The more brown spots it has, the more antioxidant properties. There is some nutrient loss as it ripens so they advise putting really ripe bananas in the refrigerator.
We never liked to put bananas in the refrigerator in the past, but I've done it and it really doesn't affect the flavor at all.
And then there's how to peel a banana. They say the correct way to peel it is from the side opposite the stem. I tend to peel it from the stem which is actually wrong. If you peel it from the opposite side (after pinching it first to get a hold of the peel) you won't have as much problem with the stringy fiber that sticks to the banana. It's hard to break a habit but I'll have to make an effort tomorrow. I'm also going for the greener one.
Bananas also have high potassium content which is good for us.
OK... I guess that's it, unless I get another forwarded mail about bananas.