08
Nov
Stop Fearing The Brown Banana!
Reading time - 3 mins
“Fully ripe bananas with brown patches on their skin produce a substance called tumour necrosis factor, which can eliminate abnormal cells. The darker the patches, the higher the banana's ability to boost your immunity and lower the risk of cancer”…. This is the declaration I read on social media…
Sounds frightening, right? Social media these days has an incredible power to deceive us when we are vulnerable. We believe almost anything. But, you really can’t argue with science.
So what the hell is tumour necrosis?!?
In a nutshell, it’s an immune response to something that shouldn’t be in your body.
Tumour necrosis’ are proteins that cause inflammation as part of your body’s natural defence. White blood cells called macrophages are also made when a threat is detected.
So why are bananas in the limelight for causing cancer cures? Because a Japanese study with rats, not humans, identified a response after eating very ripe bananas. So someone out there has taken this to make us fearful of brown bananas…Let’s go back to actual truths…
Why do bananas go brown?!?
High amounts of ethylene cause yellow pigments to go brown. Just like any other fruit! When fruits come in contact with ethylene gas, acids in the fruit start to break down - so the chlorophyll pigments break and turn yellow! This is how we end up with ripe fruits.
Bananas produce high amounts of ethylene gas, which is why they often go brown quickly. Don’t fear a brown banana though - as the fruit gets browner, the antioxidant activity increases!
Why is antioxidant activity important?
Well, it helps prevent cell damage to your body!
What else? Bananas are rich in potassium, vitamin B6, Vitamin C, dietary fibre, manganese, they’re fat-free, cholesterol-free and virtually sodium-free…
Are you convinced yet?!?
SO LET’S ALL STOP FEARING THE BROWN ‘NARNEE’ !!!
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