The A-Peel of a Banana
When my son was younger, I could have sworn he was half monkey—judging by all the bananas he ate! He is a finicky banana-consumer, although, in that he only likes to eat these fruits before they fully ripen (bearing a tinge of green around the edges). When I used to suggest to him, back in the day, that bananas were tastier if eaten when their skins were fully yellow, showing a few “age spots”, he would simply shrug off my advice and say, “This is the way I like them.” He remains an independent thinker to this day.
In truth, there isn’t a “right time” to eat a banana. A banana’s a-peel, or their “edible readiness,” is in the tongue of the beholder. Regardless of the state at which you desire to eat these prepackaged, yellow smiles, this complex carbohydrate food will contain three grams of fiber and only about 100 calories for a fruit of medium-size. Whether they are eaten under-ripe, “just-ripe”, or over ripened, they carry an impressive amount of manganese, potassium, and vitamins C and B6.
Now, if a banana is consumed in its starchy, yellow-to-slightly green state (the way my son finds them a-peeling), its fiber content is more insoluble and therefore better in assisting with regularity of bowel movements. Consumed when showing a bit of age (spots), bananas contain a higher concentration of antioxidants (anti-aging molecules) and soluble fiber, which has been shown to reduce cholesterol levels…but they will also contain a bit more sugar. So, if you are diabetic (or trying to protect yourself from such metabolic issues), chose to eat your bananas in a somewhat pre-ripened state or eat half a ripened banana with some nut butter smeared across it; the fat content of which will prevent a spike in your blood sugar.
One final thing to note about bananas is that you do not have to spend the extra money to buy organic. These fruits are so thick skinned, very little chemical contamination can make it through to the flesh.