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Old 06-05-2012, 09:51 PM
 
Location: Minneeeesoootah
3,500 posts, read 4,595,151 times
Reputation: 3365

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According to Japanese Scientific Research, a full ripe banana with dark patches on yellow skin, produces a substance called TNF (Tumor Necrosis Factor) which has the ability to combat abnormal cells. The darker patches it has, the higher the immunity enhancement quality; Hence, the riper the banana the better the anti-cancer quality.
Yellow skin banana with dark spots on it is 8x more effective in enhancing the property of white blood cells than green skin version.
Eating 1-2 banana/s a day increases immunity.
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Old 06-05-2012, 09:53 PM
 
Location: Middle America
18,315 posts, read 15,783,903 times
Reputation: 21490
Bananas with brown spots are for sure sweeter.
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Old 06-05-2012, 09:55 PM
 
Location: San Antonio/Houston
21,644 posts, read 23,899,117 times
Reputation: 52087
Ripe bananas have a taste. The still green ones taste like cardboard. One more reason to let the bananas get really ripe at home! Thank you for the info, asitshouldbe!
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Old 06-05-2012, 09:58 PM
 
Location: Middle America
18,315 posts, read 15,783,903 times
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Yep, many people think that bananas where the peel is turning brown are spoiled...they're not, they're ripe. The banana inside is still fine (if the inside is discolored or changing in consistency in a bad way, then, no, obviously)...but darkening peel is a sign of the banana becoming fully ripe. Lots of people are used to eating underripe bananas. I have a coworker who will only eat bananas if they are still green.
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Old 06-05-2012, 10:00 PM
 
Location: Minneeeesoootah
3,500 posts, read 4,595,151 times
Reputation: 3365
To think of all the bananas I've thrown out for being brown.
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Old 06-05-2012, 10:01 PM
 
Location: San Antonio/Houston
21,644 posts, read 23,899,117 times
Reputation: 52087
Did you??? Because they were soft? or brown? or just taste funny??
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Old 06-05-2012, 10:03 PM
 
Location: Minneeeesoootah
3,500 posts, read 4,595,151 times
Reputation: 3365
Soft and gooey they went in the trash, unless I made banana bread.
Now I freeze them for smoothies.
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Old 06-05-2012, 10:15 PM
 
4,005 posts, read 3,465,726 times
Reputation: 6139
I don't care for the mooshy gooshy texture of ripe bananas.

I admit it, I am a green banana eater. There are lots of us around. When I eat breakfast at the hotel continental breakfast the green ones always get chosen first. If I get there too late the only bananas left are the ripe-ish ones.
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Old 06-05-2012, 10:28 PM
 
Location: The Triangle
4,334 posts, read 1,562,995 times
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Quote:
Originally Posted by missik999 View Post
I don't care for the mooshy gooshy texture of ripe bananas.

I admit it, I am a green banana eater. There are lots of us around. When I eat breakfast at the hotel continental breakfast the green ones always get chosen first. If I get there too late the only bananas left are the ripe-ish ones.
Me too. I just can't eat those ripe soft mushy bananas. They are great to cook with but I cannot eat them plain. When I buy them, I get the greenest ones I can find. I eat them during the week as they ripen. That way, I never have to throw any away.
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Old 06-05-2012, 10:47 PM
 
706 posts, read 833,381 times
Reputation: 802
When they are so brown they are no longer "nice" to eat, put them in the freezer. Get them out when you're having something Mexican like beans and rice, and just warm them up on the side. Or get them back out and quickly thaw them to spread on a piece of toast with peanut butter. Or, on a hot summer day, get it out of the freezer and eat it like a popsicle or a frozen smoothie. Or throw it in the blender to make a real smoothie.
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