Did You Know That: The Riper Banana Is, The Better Its Anti-Cancer Qualities Are?

All of us love to eat mellow bananas, even if we are on a diet, but is this the right thing to do?

Yes, IT IS! Eating black-spotted bananas (like the ones in the picture above) instead of when they are yellowish-green, that is not fully ripen, could make a ‘world of difference’ in terms of how they benefit human body. 

A matter of fact is: The riper the banana is, the better its anti-cancer qualities are.

However, this should not take anyone aback, given the fact that when fruit is at its peak ripe stage, it also reaches its highest stage of concentration of vitamins, minerals, and other crucial cancer-fighting phytonutrients. When fruit is fully ripened, it also contains all the necessary enzymes to aid digestion.

Have you ever eaten fruit that is unripened and then felt stomach issues such as heart burn, bloating, gas, indigestion, etc.?

Well, if you eat mostly raw-vegan produce, then you must have experienced what I’m writing about here. And you are totally right – Unripened fruit and veggies just should not be eaten. We should always have our fruit ripe in our meals, fellows!

The banana-exception-to-the-rule has been supported by a team of Japanese researchers, who have scholarly proven that ripe bananas fight cancer. Indeed, the dark spots on ripe yellow banana skin signal that your banana already contains high levels of a substance called Tumor Necrosis Factor (TNF), which is able to destroy malign tumors.

So, when you let a banana sit on your kitchen counter, and resist eating it until it ripens fully, it will have higher antioxidant levels, which means better immune-strengthening effects for you, and a higher white blood cell count.

In fact, yellow-skinned bananas with dark spots were found to be as many as 8 times more effective at enhancing the cancer-fighting properties of white blood cells than their green-skinned equals.

Tumor Necrosis Factor (TNF-α) and Cancer

TNF-α is a cytokine (or a cell-signaling protein), involved in systemic inflammation, and is produced chiefly by macrophages (a type of white blood cell that digests foreign substances and dead cells). The primary role of the TNF is the regulation of immune cells, and directing cell movement toward inflammation and infection sites in the body. It helps prevent the growth and spread of tumor cells. In other words, it triggers apoptosis or sick cell death.

Studies have found that the levels of TNF-α increased significantly in bananas with dark blotches on the skin, before the entire banana peel turns brown. The study conducted by the Japanese team of researchers also found that the activity of dark-spotted bananas was comparable to that of lentinan, a chemical immune-stimulant, that is intravenously administered as an anti-cancer agent to stimulate white blood cell production.

So, only one ripe banana a day (or more!) might just keep that deadly cancer away…

Health benefits of a skin-blackened banana

Eating ripe bananas not only ‘conditions’ your body to fight cancerous cells inside it, but it also brings about better digestion, mood, stronger bones, and better, that is normal, blood pressure. After reading this, I bet you’ll be on your way to kitchen to whip up a banana smoothie for your next snack!

About your banana snacks:

Make sure you eat your next banana treats at their peak ripe stage before they go fully brown. Once they get past the black-speckled maturating stage, their nutrient content decreases, and they aren’t as beneficial to the body.

If you can’t eat them once they get to their perfect ripeness, simply peel them and store in the freezer in order to use them later.