Hello bustergates,
The answer is: carbohydrates that convert to glucose. (Please note
that I am not a doctor; as a Researcher for Google Answers, I can only
provide the results of my research, and not medical advice.)
Dr. Perricone explains that bananas may cause a "rapid rise in blood
sugar". Thus, he recommends that patients stay away from fruits "high
on the glycemic index, such as bananas ...."
"Greens Are Good; Dessert Even Better!", page 3 of "3 Days to Better
Skin - Food for a Fab Face", by Nicholas Perricone, MD
WebMD/Lycos
http://webmd.lycos.com/content/article/48/39126.htm?pagenumber=3
"Iron Out the Wrinkles with Doctor's Face-Saving Diet" (NY Post - May
29, 2001
Want to wipe away wrinkles? - By Hallie Levine)
Life Extension Foundation
http://www.lef.org/newsarchive/aging/2001/05/29/eng-nypost/eng-nypost_075342_254_661678979173.html
The glycemic index measures "how fast carbohydrates in a certain food
convert to glucose", relative to sucrose (or alternatively, to other
foods such as white bread). The lower the number on the glycemic
index, the less blood sugar rises after eating the food. "An unripe
banana is about 30 points lower in glycemic effect than a ripe one."
One list, perhaps using a different glycemic index, places an unripe
banana at 30, and a ripe banana at 52.
"How Sweet It Is: If You're Eating Carbs, Check an Index, By Bob
Condor
Chicago Tribune, May 20 2002"
University of Southern California Department of Biology
http://biosci.usc.edu/documents/bisc438-supp_carbindex.pdf
"Race-day refreshments", by Greg Crowther (originally appeared in the
October 2000 issue of Northwest Runner magazine)
University of Puget Sound, Department of Biology
http://www.ups.edu/faculty/gcrowther/Misc/RBC/raceday.shtml
Believe it or not, I was just about to go eat a banana. Lucky it's a
little past ripe now....
- justaskscott
I used these search terms in various combinations on Google:
perricone
banana
bananas
sugar
glycemic
ripe
unripe |
