There used to be this little window that would pop up on my computer screen that said “Five things that happen before a heart attack.” After seeing it over and over, I got curious and clicked. I knew it would be a sales pitch (and I was right), but after watching a video for more than 10 minutes, I gave up. I didn’t want to know the five things badly enough to invest any more time in the advertisement.
Soon another window started popping up. It said “Five foods never to eat” and there was a picture of a very ripe banana. Bananas are beneficial for Type O, so again I was curious. I clicked the link, expecting an advertisement, but when another video started, I thought, “I’ll give it 60 seconds.” After 60 seconds I escaped.
Still being curious, I began to bing bananas, and I found some interesting and useful information.
Very ripe bananas with dark patches produce a substance called TNF. Research indicates that TNF can combat abnormal cells. The more dark patches a banana has, the higher its level of TNF.
According to a Japanese study TNF from ripe bananas has anti-cancer properties. The riper the banana, the better the anti-cancer quality. Researchers at Tokyo University compared the health benefits of several different fruits, including banana, grape, apple, water melon, and pineapple. Bananas gave the best results, increasing the number of white blood cells, enhancing immunity and producing anti-cancer TNF. A professor involved in the study was quoted as saying that a banana with dark spots is 8 times more effective in increasing white blood cells than a green skin banana.
So we Type Os should be eating ripe bananas with dark spots, right? Not so fast.
Green bananas could have benefits for dieters and diabetics.
Dieters are sometimes told to stay away from bananas because they are starchy, but the type of starch in green bananas is resistant starch. Rather than being broken down during digestion, resistant starches pass through the intestines unchanged. This gives them the characteristics of insoluble fiber. Foods with resistant starch increase the feeling of satisfaction and being full. This may reduce calorie consumption.
Foods containing resistant starch increase insulin sensitivity. This may help people with type 2 diabetes control their blood sugars more effectively.
Resistant starch also benefits friendly, probiotic bacteria. As the good bacteria in your intestines ferment resistant starch to make energy, they decrease the level of bad bacteria in your intestines. Bad bacteria can cause several problems from diarrhea to chronic colon conditions. When resistant starch is fermented it produces short-chain fatty acids which improve colon health and may reduce the risk of colon cancer. The same short-chain fatty acids increases the body’s ability to absorb calcium.
Dr. D says bananas are beneficial for Type Os. I buy them green, and think about how good the resistant starch is for me. As they ripen, I’m happy because I’m getting more TNF. I win either way with bananas.
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