Bananas bad in cutting season?

[Ahmed81]

Some guy at the gym was about to give me the info on it but he had an emergency and left. Is it true? Bananas are bad during cutting season? It cant be lol

[FenderElectrics]

He probably realized it had been 3 hours since he ate and had to jet and eat ASAP!

No obviously there is nothing wrong with eating bananas on a cut.

[prolvr]

Calories in Calories out

The most basic thing seems so hard for so many people.

[liuzhoudragon]

eat the dam bannana it is good for you.

[psychodiver9]

Trolls aren't what they used to be

[ParsonBrown]

It must have been after 6pm...

[tominho7]

Stay away from bananas. I ate one once and then woke up the following morning 100lbs heavier. It took me years to lose the weight.

True story

STAY AWAY!!!!!!!!!!!

[Phil147]

A lot of people beleive that bananas high sugar content make you burn off the sugar instead of fat. Disregard this.

[synthetic]

A lot of people beleive that bananas high sugar content make you burn off the sugar instead of fat. Disregard this.

the less ripe the banana is, the less sugar is absorbed, but at the cost of taste

[ShooTouts]

the less ripe the banana is, the less sugar is absorbed, but at the cost of taste

is this really true ?

Ripe bananas taste sooooooooooooo much better

[t12jm]

the less ripe the banana is, the less sugar is absorbed, but at the cost of taste

What carbs in a banana specifically are indigestible by human enzymes?

[synthetic]

the complex sugars that are not yet broken down by enzymes

[t12jm]

the complex sugars that are not yet broken down by enzymes

and these aren't digested in our guts? They aren't broken down to monosaccharides the same way oats or starches are?

If they spontaneously break down while sitting on the kitchen counter, why wouldn't they in the presence of a litany of digestive enzymes?

I'll cut to the chase. When a banana is sliced from the tree, it contains a set amount of carbohydrates and calories. That number doesn't change. A banana is a banana.

[MakeABanana]

and these aren't digested in our guts? They aren't broken down to monosaccharides the same way oats or starches are?

If they spontaneously break down while sitting on the kitchen counter, why wouldn't they in the presence of a litany of digestive enzymes?

I'll cut to the chase. When a banana is sliced from the tree, it contains a set amount of carbohydrates and calories. That number doesn't change. A banana is a banana.

Unripe bananas contain a higher alpha-amylase resistant starch content. They're rich in amylose, a starch with a tightly-packing helical structure that makes it more resistant to digestion by amylases. Comparing digestion with decomposition by bacteria is nonsensical since both occur over different spans of time, digestion often being the more hasty one. The process of ripening converts these resistant starches into digestible sugars, though over a period of time longer than regular human digestion.

Synthetic, in one of his rare moments, is actually right on this one.

EDIT: On a side note, our colonic flora can also process resistant starches into short-chain fatty acids, but not all of it.

[Apex702]

Unripe bananas contain a higher alpha-amylase resistant starch content. They're rich in amylose, a starch with a tightly-packing helical structure that makes it more resistant to digestion by amylases. Comparing digestion with decomposition by bacteria is nonsensical since both occur over different spans of time, digestion often being the more hasty one. The process of ripening converts these resistant starches into digestible sugars, though over a period of time longer than regular human digestion.

Synthetic, in one of his rare moments, is actually right on this one.

EDIT: On a side note, our colonic flora can also process resistant starches into short-chain fatty acids, but not all of it.

So, in the event in which Sythetic may be correct, about what percentage of calories are actually indigestible?

l'm guessing a rather vague response that in the grand scheme likely holds little relevance.

[t12jm]

Unripe bananas contain a higher alpha-amylase resistant starch content. They're rich in amylose, a starch with a tightly-packing helical structure that makes it more resistant to digestion by amylases. Comparing digestion with decomposition by bacteria is nonsensical since both occur over different spans of time, digestion often being the more hasty one. The process of ripening converts these resistant starches into digestible sugars, though over a period of time longer than regular human digestion.

Synthetic, in one of his rare moments, is actually right on this one.

EDIT: On a side note, our colonic flora can also process resistant starches into short-chain fatty acids, but not all of it.

It must be said: strong username to post content ratio

Back on point: I've been corrected. However, I'd have to ask what difference is actually made. What percentage of amylose is digested by bacteria externally? To counter that, what percentage is additionally digested by GI flora? Essentially, what is the net surplus of absorbable sugars? Is it significant? 10% more calories? 5%? 50%?

And how ripe is ripe? No one eats bananas straight off the tree, at least not in developed countries. So what's the net caloric difference in the 4-5 day window of what we consider to be "unripe" and "ripe" (i.e. yellow to polka-dot ). Is that amount significant, when corrected for GI flora digestion of the remaining amylose? If the change is significant in 3-4 days, how significant is the change within the GI tract itself? (GI transit time is obviously variable also)

[Apex702]

It must be said: strong username to post content ratio

Back on point: I've been corrected. However, I'd have to ask what difference is actually made. What percentage of amylose is digested by bacteria externally? To counter that, what percentage is additionally digested by GI flora? Essentially, what is the net surplus of absorbable sugars? Is it significant? 10% more calories? 5%? 50%?

And how ripe is ripe? No one eats bananas straight off the tree, at least not in developed countries. So what's the net caloric difference in the 4-5 day window of what we consider to be "unripe" and "ripe" (i.e. yellow to polka-dot ). Is that amount significant, when corrected for GI flora digestion of the remaining amylose? If the change is significant in 3-4 days, how significant is the change within the GI tract itself? (GI transit time is obviously variable also)

Take my question, throw in some fancy words and ask it in a more eloquent manner why don't you.

[t12jm]

Take my question, throw in some fancy words and ask it in a more eloquent manner why don't you.

was typing simultaneously lol, my B.

[Apex702]

was typing simultaneously lol, my B.

LOL, all good.

Will rep on spread.