Bananas

Intro:
Bananas are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6

Conditions
Constipation
Thirst
Cough (lubricates lungs)
Hemorrhoids (lubricates intestines)
Hypertension (lowers blood pressure)
Alcohol intoxication



Recent Studies
Protects against stomach ulcers
Bananas work their protective magic in two ways: First, substances in bananas help activate the cells that compose the stomach lining, so they produce a thicker protective mucus barrier against stomach acids. Second, other compounds in bananas called protease inhibitors help eliminate bacteria in the stomach that have been pinpointed as a primary cause of stomach ulcers.

Eat ‘em yellow! Some banana varieties (the ones with golden flesh) are also rich in provitamin A carotenoids, which have been shown to protect against chronic disease, including certain cancers, cardiovascular disease, and diabetes. How to identify which bananas contain the most carotenoids?

Eat ‘em green! Green bananas contain indigestible (to humans) short chain fatty acids (SCFAs) that are a favorite food of the cells that make up the lining of the intestines. When these intestinal cells are well-nourished and healthy, the body's ability to absorb nutrients such as calcium can increase dramatically.

Ripe bananas are also good for the stomach lining, as they are a rich source of fructooligosaccharide, a compound called a prebiotic because it nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve our ability to absorb nutrients, plus compounds that protect us against unfriendly microorganisms. When fructooligosaccharides are fermented by these friendly bacteria, not only do numbers of probiotic bacteria increase, but so does the body's ability to absorb calcium. In addition, gastrointestinal transit time is lessened, decreasing the risk of colon cancer.



Nutrient retention: Bananas can be frozen and will keep for about 2 months. Either purée them before freezing or simply remove the peel and wrap the bananas in plastic wrap. To prevent discoloration, add some lemon juice before freezing.

Possible Allergies Bananas and Latex Allergy
People with latex allergies may also react to bananas and plantains (as well as avocados and chestnuts, because these foods contain an enzyme called chitinases. There is strong evidence of the cross-reaction between latex and these foods. Also the preservation process of spraying the fruit with ethylene gas increases this enzyme.

Folk Remedies
Hemorrhoids and constipation: Eat a banana everyday on an empty stomach
Hypertension – Drink banana peel (organic) tea
Cough – Cook banana with a bit of sugar. Note this may not be appropriate of Americans who already consume about 120 pounds of sugar a year. If honey is substituted, do not cook the honey.


Nutrients (one cup mashed)
Vitamin A 144 IU
Vitamin C 19.6mg
Riboflavin 0.2 mg
Vitamin B6 0.8 mg
Folate 45.0mcg
Calcium 11.3 mg
Magnesium 60.8 mg
Potassium 806 mg
Calories 200






Sources
Information from Energetic Properties Health and Integral Living Institute
whfoods.com
www.nutritiondata.com