As a banana ripens, its starch breaks down into simple sugars. This makes it easier to digest and significantly sweeter. More importantly, research suggests that fully ripe bananas produce a substance called TNF (Tumor Necrosis Factor), which helps the body fight abnormal cells and boosts the immune system.
Why the Controversy?
The Texture Critic: Many hate the mushy feel and prefer the firm, slightly sour taste of a green-yellow banana.
The Sugar Factor: While they are packed with antioxidants, spotted bananas have a higher glycemic index, which might not be ideal for everyone.
The Verdict
Don’t judge a banana by its peel. If you can’t handle the texture, don’t trash them! Use them for smoothies or banana bread. You’re not just saving food; you’re giving your body a massive dose of energy and antioxidants.
