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I eat lots of fruit - and I find that fruit is one of the easiest ways to stay raw (especially when you are on the move) - on the face of it - convenience, but maybe it just gives us more of what we need.
But - I have been pondering the same questions - and I got a lot of information and comfort from this thread.
Bananas - I don't like them ripe at all - and I was wondering how the nutritional content of bananas change, as it moves from being green/unripe to yellow/ripe to dark brown/mush. Obviously at the tail end, it is packed with (good) sugar.
What about when it is green -> yellow?
I eat primarily fruit. Fruit sugars will not give you or lead to diabetes. Our bodies run off of glucose and galactose. Our bodies produce 2-12 grams of it's own galactose every single day, and if we were to stop eating our bodies would convert fat deposits and all other resources into sugar in an effort to continue to function. Sugar is vital to almost all functions of our bodies including our brain.
"The main source of energy for living organisms is a sugar called glucose. In breaking down glucose, the energy in the glucose molecule's chemical bonds is released and can be harnessed by the cell to form ATP molecule"
Fats & refined sugars cause degenerative disease and "diabetes". Not fruit.
Don't be afraid of your bananas & dates. If anything they regulate your blood sugar.
If you haven't noticed, most vegetables are not very appealing to us in their natural form. We tend to process them in various ways (even raw processes like mashing/pureeing & masking with SUGAR) to cover up their either bland or bitter taste. We have taste buds for a reason. When something is bitter it is more than likely too hard to digest/assimilate and is not worth your time or digestive efforts.
Who mono-meals garlic and onions? How about some nice raw butternut squash or potatoes?
Don't follow your nose, follow your tongue.
derryck there is too much starch in a green or unripe banana, sometimes accompanied by a bitter taste. They're usually used for cooking during that stage. The banana continues with basic cellular functioning as it ripens, producing simple sugars and enzymes to sustain cellular life for the seeding process of the banana tree.
As they ripen the hormones in the fruit convert amino acids into ethylene gas. The ethylene, oxygen, and light stimulate the enzymes that make the magic happen(ripen). The enzyme amylase is responsible for breaking down the starch in the banana into it's simple sweet tasting and easily used form of sugar, glucose. Another enzyme pectinase (think pectin) breaks down cell walls in the banana making it softer, more palatable, and digestible.
It's said the B6 in banana's regulate blood sugar levels and banana's are also known to keep blood pressure down.
Wait till those brown spots appear =)
Rob,
Your friends must have a field day with you. i think that's great though- if it's working for you. i'm curious how much you spend for groceries.
What helped was learning that whole fruit isn’t the same as sugar on its own. The fiber slows things down, especially if you eat fruit with protein or yogurt. I kept fruit in my routine and still made progress. Reading discussions like https://www.reddit.com/r/mealprep/comments/1p5evjd/today_i_found_out_frive_has_a_hygiene_rating_of_1/ actually pushed me to think more about balance instead of cutting foods out completely.