@ayuswellness: You're eating your banana wrong. A ripe banana spikes your blood glucose fast. You bypass the real benefit. Here's the fix. Peel it. Slice it. Freeze it. Freezing causes retrogradation. Your enzymes can't break down the starch. It becomes resistant starch in your colon. Your gut bacteria ferment it into butyrate. Butyrate seals your gut wall. Reduces inflammation. Suppresses cellular senescence. That's one of the core drivers of ageing. One fruit. Thirty seconds. Everything changes. This is why I get my veg and fruit from @_packdco Their organic produce is harvested when ripe and frozen within 24 hours to lock in the nutrients, flavour, and beneficial plant compounds. Most supermarket fruit loses these compounds sitting on shelves for days. The taste difference is remarkable. You're getting the benefits without the nutrient loss. Use code ZIB25 for a discount, or comment "organic" and I'll send you the link.

Wild Animal :

My dad just aate food normally all his life and he’s 93 years old and said what a load of bumff

Chopinski :

This sounds non sensible, just eat a banana

Azam Mirza :

:interesting. I will try this. what about plantain bananas

Bewitched :

Are there other foods this works for?🥰

Gary Topz :

😂😂 Yeah I can't be arsed with the hassle

JohnnyRep74 :

So eaten like this is ok for my blood sugar ?

jc14lnk :

Did they used to do this to bananas 1000’s of years ago?

Pavel Ivanov :

Great video, Zib. Thanks for sharing the paper—it encouraged me to dive deeper into the science behind resistant starch and short-chain fatty acids. I found the connection between resistant starch, butyrate, propionate and acetate, gut barrier integrity, and reduced intestinal inflammation particularly interesting. I came across one point I’d love your opinion on. From what I’ve read, gelatinization depends more on the internal starch temperature (around 60–80°C, depending on the starch) and the presence of moisture than on a specific cooking time. Since bananas already contain plenty of water, I wondered whether steaming or microwaving until the slices are heated through might produce more complete gelatinization before cooling/freezing and retrogradation, compared with grilling. Have you seen any research directly comparing those preparation methods for bananas, or is grilling simply the most practical approach?

norra :

for diabetic type 2 🤔

Mick :

Very clever

GRATEFUL :

NICE 💝💝

Alex :

or... just buy some green banana flour. use it in smoothies and baking.

akm84539 :

Organic

3winter01 :

How did u get wave blocker if u live uk it says they dont shop here plz tell me equivalent

Bewitched :

Wow!!!!

thegentlepathwaywithsue :

But will the ready frozen one have been under the grill? Surely better to do it yourself

CasaCrush :

Works for bread, potato and some more foods that have a lot of starch right?

3winter01 :

Phone cases emf block for uk please

GGG :