|
Written by Tania
|
Healthy, filling and conveniently wrapped, bananas are one of nature's
ideal snacks. Bananas are grown in most of the world's tropical areas.
They are harvested when still green, and begin to ripen during
transportation. Most are still not fully ripe when sold and they should
be stored at room temperature until they are ripe. They will then keep
in a refrigerator for four or five days if they are wrapped in
newspaper. Although the skin may turn dark brown, the flesh should stay
fresh, firm and cream-colored.
Unripe bananas contain 'resistant' starch - so called because it cannot
be digested in the small intestine - which then ferments in the large
intestine, often causing wind. Because most of the starch content turns
to sugar as the fruit ripens, bananas are not only sweeter when ripe,
but can also be much more easily digested.
Because ripe bananas are so easy to digest, and rarely cause allergic
reactions (though they can trigger migraines in a few adults), they are
a popular solid food for babies. They are also good for treating
childhood stomach upsets - in the USA, children with diarrhea are often
fed a diet comprising bananas, rice, apple-sauce and toast.
Perhaps the banana's blandness is the reason why many sufferers of
stomach ulcers report that it is a soothing food. Several attempts have
been made to investigate the medicinal impact of bananas and plantains
on stomach ulcers and there have been claims that bananas may stimulate
cell and mucus production in the stomach lining. By thickening the
stomach walls and sealing its surface, they may help to heal existing
ulcers and stave off new ones. However, there is as yet very little
evidence to support these claims.
Bananas are a good source of potassium, which is a vital mineral for
muscle and nerve function. Potassium also helps to regulate blood
pressure. They also contain a high level of natural sugar in both their
fresh and dried form, which they release quickly into the bloodstream.
This explains why many athletes, especially tennis players, often eat
bananas before, or even during, a competition.
Green Bananas
Plantains, which are colloquially known as 'green bananas', are
indigestible and unpalatable when eaten raw. Because they are rich in
tannin, they can taste bitter, though some of this flavor disappears in
cooking.
Plantains contain more starch than bananas because they are eaten
before they are fully ripe. Some research has linked low incidence of
stomach and bowel cancer with a diet high in indigestible starch. More
research is being carried out to establish whether starch is important
as fiber in helping to ward off cancer of the bowel.
|
