We all do it. We go to the grocery store and when its time to pick up bananas, we make our picks of the bunch based on how yellow the bunch of bananas are or will be. Ingrained in our minds is the idea that the yellow ripe banana is the best banana. I don’t blame you. The ripe banana is sweeter and often tastier. If you’re struggling with high cholesterol and unstable blood sugar levels, then I’ve got news for you. Adding the green banana to your arsenal in the fight against high cholesterol and blood sugar could be worth your while. Here’s the short and sweet science behind it.
For My High Cholesterol Friends…
The less ripe banana separates itself from the ripened banana as it’s considered a “resistant starch”. Basically, this means that the starch “resists” being digested in the stomach or small intestine. By this occurrence, the banana isn’t completely broken down and doesn’t enter the bloodstream (This is worth noting if blood sugar management is a priority for you). Instead, the banana works more like a fiber. Here’s my tip of the week…. The key to lowering cholesterol is to pooh it out. One could argue that cholesterol-lowering medications could be avoided if regular bowel movements were maintained. Fiber = Regular Bowel Movements. Get the picture?
For My Diabetic Friends….
The banana in its green and less ripened state isn’t going to spike your blood sugar and insulin levels the way a ripened banana would. The riper the fruit, the higher it spikes your insulin levels. This goes for cooking fruits down as well. The breakdown of the sugar makes it more simple and faster when entering the blood. It’s also worth noting that the banana is a prebiotic, which means it feeds the good bacteria that exists in our gut. We can recolonize, but we should look to feed the colony as well!
Food is Medicine.