Eating Overripe Bananas


Our love for banana lead us to a ridiculous innovation. Whenever we had, we check it very open until ripe. To be more specific, we often check it until 90% yellow. Its flesh was still hard and taste a bit astringent. What we do next was rolling it hardly in between hands until soft. Then, it was ready to eat but the astringent taste is still there. It was a contest, so taste doesn’t matter.

We never do that thing anymore. We never eat unless fully ripe and sweet. Sometimes it got overripe and never got eaten. A feast for plant roots.

Yellow bright colored bananas looks pleasant to eyes and seems very delectable. It is often the customers choice. Other that looks overripe and with brown freckles are left on stall. Merchants sometime need to lower selling price to avoid losses. The dilemma of perishable goods.

I remember my professor’s story. During rambutan season, she is choosing overripe looking rambutan, with the soft thorns getting wilted brown. The appearance looks bad but the flesh is perfectly fine.

The same is true with overripe bananas. The outside appearance may not look well but the internal flesh is perfectly fine. Numerous brown spots signal the presence of Tumor Necrosis Factor (TNF), it fights cancerous tumors. Plus, it was found out to have high amount of antioxidants, vitamins and other nutrients.

So what we did before was wrong. Bananas should reach overripe stage before consumption, but not to point of inedible.


Brown spots never always mean positive. If the brown spots are present on green stage. Then it is probably sign of disease. Anthracnose maybe present on young banana and causing premature ripening.

Another event that may cause brown spots is refrigeration. It only affects the peels usually.


This article contradicts my previous post “Banana Brown Spots Fight Cancer?” and Banana Peels, Brown Spots, Lutein, Serotonin and Cancer.

Reasons to Bring Back Copper Vessels

As time goes by, sight of copper vessel is getting rare. When was the last time? I couldn’t remember. However, the use of copper ware I last saw is very clear. For preparation of old fashioned chocolate drink. The batirol (wooden whisk) and copper pitcher combo.

Known amount of water and old fashioned chocolate (tablea) are boiled. Perhaps the copper pitcher serves as the cooking vessel. Please, someone clarify this for me!.  Then the batirol is used to homogenize the mixture. It is necessary. Due to cacao high butter content, the two never blend well. This problem is usually solve with addition of milk.

As of date…very few practice this. Many use electric blender and hot water to quickly prepare the drink. Others opt to instant powder completely eliminating the need of tedious preparation.

Now that it is no where to be found, I feel like owning a set of copper pitcher and drinking cups. Not because I want to bring back the old tradition to life. I want to use it because of the health benefits I can get.

Copper is essential nutrient and can be fulfilled by using copper containers. How? Of course we are not biting copper with every use. The metal is indeed soft, but not soft enough to chew and eaten. Crazy!

Remember the article “Sugar of Lead”. Lead pots leaks to whatever food it contain. Then rendering it dangerous to consume. Fatal in some cases.

The same is true for copper. It leaks to water and other food it carries. Too much copper intake is harmful too but there is nothing to worry about! The leached rate according to studies is about 1/20th of the permissible limit of 2mg Cu/L.

Copper kills some harmful microorganisms on contact. There are studies proving this claim. Let the water stand for awhile to allow copper leaching and elimination of unwanted flora.

Now there are two reasons to bring out your antique copper wares. A permanent source of copper nutrient and cheap sterilizer. I will do the same I a have. Maybe I should settle with the newly released copper pans.

The Red Colored Salted Eggs Live On

newly bought red salted egg

I am a bit puzzled. There are still many manufacturers who are producing red colored salted eggs. There are also many customers like me who buy.

Do they know that the substance use for coloring egg is harmful to health? Or maybe, just maybe, the specific dye nowadays is certified food safe. Please enlighten me!

Salted egg is dyed with red color for easy identification. It is like a food label that shows its unique identity when group with others. Its inventor, whoever he is, might randomly picked red for this purpose.

newly bought red salted egg

Now is modern day. Cheap labels can be created easily with sticker paper, inkjet printer and a laptop PC. On medium to large scale production, volume but cheaper labels could be outsourced from printing presses.

That is right. several years ago I saw an article from the Department of Agriculture website about the undyed salted egg bearing a sticker label. Then months later the “Itlog ni Kuya” came into popularity.

I am not sure which came first. the company producing white salted eggs or the government institution doing the research.

It is not important anyway. What matter is, what I have in mind is possible. Getting rid of the red harmful dye using a simple sticker label and customer acceptance of such changes.

However, red colored egg is still very popular.

There are two reasons I see. White salted eggs are more expesive than regular. The extra cost of labels and the labor of sticking them manually one by one. Compared to dying, a large batch could be done with minimal work. Simply submerge them in a bath of dye solution and let dry.

Many people think, if it is not red, then it is not salted egg. They won’t believe even if you introduce and explain. To avoid trouble, many producers are sticking to old fashioned way.

We faced the same problem when we shifted the tablea shape into bar form. Most customers never wanted buying the bars even if we explained that they are just the same product they used to buy, only the shape changed.