Did you know? The nutritional properties of the bananas hanging in your kitchen actually change as they grow riper. As they ripen, bananas become sweeter. Why? Because there are enzymes in the banana that begin to break down starches (which aren’t generally sweet) into sugar. This also makes the banana easier for your gut to digest!
Japanese researchers recently discovered something fascinating about bananas; as a banana ripens, it produces more antioxidants than its fresher brethren contain. When the banana has dark spots on the peel, it produces what’s called TNF, or Tumor Necrosis Factor, a substance that combats cancer and abnormal cells. The darker the spots, the more powerful the banana is at killing cancer cells. A ripe banana is eight times more effective in boosting the body’s immune system than a fresh banana is.So the best time to eat a banana? When it’s as ripe as possible (I know, the patience required is almost as challenging as waiting for ripe avocados.)
Additionally, it’s worth noting, if you suffer from type 2 diabetes, you may want to eat a ripe banana with nut butter. The fats in the nut butter will slow down sugar absorption in your blood stream so it doesn’t hit you all at once, making it easier for your body to break down.
Simple Organic Life
Department of Medical Life Chemistry, Teikyo University, Japan
