Love for bananas: Tips for healthy and safe consumption

27 pounds. According to statistics, that's how many bananas each American eats annually. We should look at this number optimistically: bananas are very healthy fruits, and if we can use their nutritional properties, eating them regularly will only benefit us. What do we mean by such "skill"? Of course, we are talking about being aware that even healthy foods can harm us under certain circumstances.

Bananas are a fantastic source of vitamins A and C, fiber, potassium (mainly this mineral), and phytosterols. Regularly consuming these fruits can protect us from atherosclerosis, support muscles, and immunity, and, in certain conditions, even help us lose unwanted pounds. The critical issue here is the relationship between fiber and sugar. Although bananas contain quite a lot of sucrose, glucose, and fructose, fiber slows their absorption and prevents blood sugar levels from fluctuating. This means that eating bananas creates a mechanism that prevents overweight.

The devil, as usual, is in the details. Dietitians advise against eating bananas on an empty stomach. Although they are excellent snacks, they should not be our breakfast because they contain too little protein and fat and increase the already high morning cortisol level.

The ripening process of bananas plays a crucial role. The "older" the fruit, the less fiber it contains, so the sugar's effect becomes more robust and more pronounced — which is also bad for our figure. A browning peel is not a sign of spoilage, and the fruit that turns this color (through the fermentation process) even has a higher concentration of some health benefits, including vitamin B6.

So, which bananas should we avoid? The unripe ones. It's about their taste, nutrient content, and ripening mechanism. It's worth knowing that harmful toxins present in bananas are naturally neutralized during the ripening process. Green fruits have not yet gone through this process, and it's simply better not to eat them.