Saturday, August 1, 2015

Fully Ripend

This is the second post in a bi-weekly series that will cover topics ranging from health tips to quick and easy recipes.  This week we will discuss a fruit that is having a moment in the food world.  Its use to recreate everything from ice cream to muffins has proven that the banana is fast becoming the go to ingredient for those looking to cut back on sugar, dairy and gluten.  

I used to be of the mindset that the brown spots a banana gets when it is fully ripened were an indicator of it no longer being edible.  These spots are actually a welcome sign for those looking to partake in this tasty treat.  As indicated by the chart below, there are pros and cons to both options.

Setting taste aside, an unripe banana is a primarily starch based carbohydrate as oppose to a ripe banana which is a simple sugar based carbohydrate.  This high level of starch is difficult for the body to break down and leads to gas, bloating and constipation.  So, the next time you reach for that quick snack make sure it is fully ripened.

No comments:

Post a Comment