Banana has the best anti-cancer effects over other fruits
Tuesday, 07 August 2012

Japanese scientists have found that a fully ripe banana produces a substance called TNF which has the ability to combat abnormal cells and enhance immunity against cancer.

They have pointed out that as the banana ripens it develops dark spots and or patches in the banana skin and the more patches it has the higher will be its immunity enhancement quality.

According the Japanese scientists who have carried out this research state that banana contains TNF which has anti-cancer properties. They say that the degree of anti-cancer effect corresponds to the degree of ripeness of the fruit.

In an animal experiment carried by them at the Tokyo University comparing various health benefits of different fruits, using banana, grape, apple, water melon. Pineapple, pears they have found banana with best results. Banana, produces anti-cancer substance, increases the number of white cells and has the ability to enhance the immunity of the body. (niz)

Editors note: Full article can be found here.

Credit:http://www.news.lk

Banana has the best anti-cancer effects over other fruits 5 -->

Strange - I usually enjoy your jokes...

I cant get the link to work ..

Found it on the Snopes forum - under Urban Legends - Medical!

http://message.snopes.com/showthread.php?t=81483

Bananas unfortunatley have loads of sugar!!

but surely this decreases as they get older and browner
exactly who said it was the hard bright yellow ones that were the best to eat, when the soft brown ones IMHO are better with less sugar
(just personal choice)

I like bananas cooked on the BBQ in their skins. Open the skin and put some whipped cream in and eat with a tea spoon...yummy

nope - the sugr content increases as they ripen

http://www.livestrong.com/article/48...se-in-bananas/

Not really difficult to work it out from the taste alone, by comparing an underripe banana with one that is overripe.

The same thing applies to quite a few fruits also,that's why overripe produce is usually more suited to wine making.

that's what made me google it - I like bananas on the green side - once they start to turn brown & get soft they're too sweet for me - as are most ripened fruit

they're rather good flambeed in rum when they do get to that point, though

so thats why I like them ripe......

actually you are wrong, a fully ripe banana will have converted 17% of it's mass to fruit sugar.

Geest, Chiquita, Del Monte andBonita Bananas, all say it best to buy before the spots appear and wait until the first spots appear, before eating them.

NEVER store them in a fridge. It will retard the ripening and turn them from yellow to a mucky mustard colour and make them bitter to taste.

How do I know this?...For quite a few years, I worked for the biggest independant banana importer in Scotland..... it took another 5 years before I could even consider eating a banana.

True, however they do travel in a aircon trucks of some sort,so I wonder what is the optimum temperature to keep them ?

We regularly store bananas in the fridge. They need to be just about ripe as they won't ripen much further.

They will go black but they are perfectly alright to eat and certainly don't taste bitter.