Who doesn’t love that yellow, mushy, sweet and irresistible fruit? They’ve been around for centuries and even though there’s a new, exotic fruit coming out on the market every week, bananas are still our life-long favorites. They are the perfect super-food that give us energy, make us feel full and provide our body with all the essential nutrients. They’re rich in fibers, vitamins and natural sugars like fructose and sucrose. That’s exactly why even the doctors recommend it and it’s the perfect addition to your breakfast.
Americans eat more bananas every year than oranges and apples combined; it’s the top consumed fruit in the states. We buy a bunch of bananas in the local grocery and usually they last until the end of the week. But you’ve probably noticed that in time black spots start to appear on them, growing bigger and bigger until they turn black. We usually tend to throw away the bananas when they turn brown and mushy because we think they’re rotten, which usually is the case with most fruits. However, the dark patches in bananas are actually not a sign of rotting, but something entirely different.
When the bananas start getting those dark spots they actually start to ripen and the more brown spots it has the better. The brown spots actually represent the TNF (tumor necrosis factor) which starts to develop and the more spots the higher levels of this factor. TNF is a cancer fighting substance which helps in the fight against abnormal cells in the body. Specifically, TNF helps to assist communication between cells in our immune response system and it guides the movement of cells towards areas in our bodies which are inflamed or infected.