Freakonomics: The Story of Bananas
The story of bananas told by Freakonomics podcast #375: “The Most Interest Fruit in the World,” is fascinating. According to the podcast, one reason that bananas are as inexpensive as they are is that almost all the bananas we see are clones: the Cavendish variety. As a result, techniques for dealing with those bananas can be standardized.
Unfortunately, the fungus that knocked the Gros Michel or “Big Mike” clones from their top banana spot is coming for the Cavendish clones. It looks like the fungus can be defeated by adding or editing genes to match key genes of another variety of bananas that doesn’t have all the desirable properties of the Cavendish variety, but can defeat the fungus. That may save the day. But many people are leery of adding or editing genes. The most likely outcome is that in the future, the typical grocery store will have more varieties of bananas: a tweak on the Cavendish for those who are OK with genetic modification or editing and other varieties for those who aren’t.
I love bananas. Unfortunately, they are a somewhat high on the insulin index: 59 or so. (See “Forget Calorie Counting; It's the Insulin Index, Stupid.” In the belief that green bananas have a lower insulin index than that, I buy the greenest bananas I can find in the grocery store, and then put them in the refrigerator as soon as I get home. This isn’t what most people do: after shipping, bananas are put into ripening rooms for 4-7 days, because most people want yellow bananas.
A common treat for me is to cut up a green banana and poor over it half a can of coconut milk from Costco (actually coconut cream—not the watery stuff):
I sprinkle on some Ceylon cinnamon from Whole Foods:
I also often add a bit of Swerve.
In addition to bananas, I often get Plantains. I often don’t know how ripe a plantain will be. Even if it looks somewhat green, a Plantain is often ripe enough that I can eat it exactly as I would a banana. If it is less ripe than that, I slice it up, fry it in avocado oil and eat it with goat butter. The experience is somewhere in between that of eating a baked potato and eating the french fries—both of which I now carefully avoid.
Don’t miss my other posts on diet and health:
I. The Basics
Jason Fung's Single Best Weight Loss Tip: Don't Eat All the Time
What Steven Gundry's Book 'The Plant Paradox' Adds to the Principles of a Low-Insulin-Index Diet
II. Sugar as a Slow Poison
Best Health Guide: 10 Surprising Changes When You Quit Sugar
Heidi Turner, Michael Schwartz and Kristen Domonell on How Bad Sugar Is
Michael Lowe and Heidi Mitchell: Is Getting ‘Hangry’ Actually a Thing?
III. Anti-Cancer Eating
How Fasting Can Starve Cancer Cells, While Leaving Normal Cells Unharmed
Meat Is Amazingly Nutritious—But Is It Amazingly Nutritious for Cancer Cells, Too?
IV. Eating Tips
Using the Glycemic Index as a Supplement to the Insulin Index
Putting the Perspective from Jason Fung's "The Obesity Code" into Practice
Which Nonsugar Sweeteners are OK? An Insulin-Index Perspective
V. Calories In/Calories Out
VI. Other Health Issues
VII. Wonkish
Framingham State Food Study: Lowcarb Diets Make Us Burn More Calories
Anthony Komaroff: The Microbiome and Risk for Obesity and Diabetes
Don't Tar Fasting by those of Normal or High Weight with the Brush of Anorexia
Carola Binder: The Obesity Code and Economists as General Practitioners
After Gastric Bypass Surgery, Insulin Goes Down Before Weight Loss has Time to Happen
A Low-Glycemic-Index Vegan Diet as a Moderately-Low-Insulin-Index Diet
Analogies Between Economic Models and the Biology of Obesity
Layne Norton Discusses the Stephan Guyenet vs. Gary Taubes Debate (a Debate on Joe Rogan’s Podcast)
VIII. Debates about Particular Foods and about Exercise
Jason Fung: Dietary Fat is Innocent of the Charges Leveled Against It
Faye Flam: The Taboo on Dietary Fat is Grounded More in Puritanism than Science
Confirmation Bias in the Interpretation of New Evidence on Salt
Eggs May Be a Type of Food You Should Eat Sparingly, But Don't Blame Cholesterol Yet
Julia Belluz and Javier Zarracina: Why You'll Be Disappointed If You Are Exercising to Lose Weight, Explained with 60+ Studies (my retitling of the article this links to)
IX. Gary Taubes
X. Twitter Discussions
Putting the Perspective from Jason Fung's "The Obesity Code" into Practice
'Forget Calorie Counting. It's the Insulin Index, Stupid' in a Few Tweets
Debating 'Forget Calorie Counting; It's the Insulin Index, Stupid'
Analogies Between Economic Models and the Biology of Obesity
XI. On My Interest in Diet and Health
See the last section of "Five Books That Have Changed My Life" and the podcast "Miles Kimball Explains to Tracy Alloway and Joe Weisenthal Why Losing Weight Is Like Defeating Inflation." If you want to know how I got interested in diet and health and fighting obesity and a little more about my own experience with weight gain and weight loss, see “Diana Kimball: Listening Creates Possibilities” and my post "A Barycentric Autobiography.