Two Tea Preparations and Two Fruits to Cure LBM

I found a video on YouTube while searching for loose bowel movement remedy. Our five months old baby girl and three years old boys currently have it. It sure not the right medication for them but it might work fine for older guy like me and you.

1) Kaynito / Star apple. It has tannins and polyphenols that helps cure lose bowel movement.

2) Nilagang Dahon ng Kaynito (boiled star apple leaves). Bring to boil two glasses water and one glass chopped leaves for five minutes. Drink one glass three times a day until the symptoms are gone.

3) Bayabas Leaves. Reduce the amount of toxins and prevents its further buildup. Bring to boil two glasses of water, ten chopped bayabas leaves, small flattened ginger and a tablespoon sugar for ten minutes. Drink three times a day until cured.

4) Bananas. It is good in replacing loss potassium due to LBM. It also has the capacity to replace bad bacteria with good set.

5) Drink the 1-8-1 Formula. Mix one liter water, eight teaspoon sugar and one teaspoon salt. Drink one to two glasses every hour everyday. This is good in replacing loss body electrolytes.

If symptoms persist, consult your doctor!

From Salamat Dok’s Home Remedy for LBM(Loose Bowel Movement).

Cooking Saba Banana in Microwave Oven

One of the simplest way to cook saba banana is by boiling. Ripe saba bananas are place in pot with water. Then boil for 15 to 30 minutes depending on fruit sizes – larger requires longer cooking times.  During boiling, the banana absorbs water, gelatinization of starch occurs and shows color changes. Bananas of optimum ripeness get bigger, heavier and tougher. Overripes on the other hand get softer and lighter. Both exhibits change in peel and pulp color and taste – brownish peel and pulp color and less sweet taste.

I tried another simple method, cooking bananas in microwave oven. I think it is more simple than boiling. It requires no water and needs lesser cooking time.

Sides of bananas were pierced with a fork. This prevented bursting during very fast heating. Placed directly on rotating plate. Then cooked for two minutes at high setting.

ripe saba banana and fork

The single whole banana was steaming hot from the inside and out. Minimal changes on peel and pulp colors were observed. Overripe bananas exhibited shrinkage while the rest were able to maintain their shapes and sizes. It tasted better than plain ripe and boiled bananas and seemed more attractive.

microwave cooked saba bananamicrowave cooked saba banana peeled

Ripe Saba Banana for Making Banana Chips

I did a banana chip making demo. The director took a sample, ate it and commented,”the banana chips tasted like raw bananas, mapakla pa“. Of course it did, it was made of green bananas. As stated in my previous note, “Using Raw Bananas and Artificial Flavors for Banana Chips”, ripe bananas are not fit for chip making. Artificial banana flavor is used to mask the raw taste.

Well, the following changed my belief.

Mom gave me ripe Saba bananas yesterday. I set aside two pieces for my little crazy thing. The rest went to boiling water the next day, as nilagang saging.

I removed the banana peels. Cut off and ate both ends. Sliced thinly, about 1-2 mm thick.  Then fried the slices in oil over very low flame for ten minutes. This method is from the idea of “How to Make Cassava Fries“, cook the slices before browning occurs.

ripe saba banana slicesThe browning started from center and edges. Getting wider and wider until the ten minutes time frame. It was not crunchy while in oil and immediately after removal. It became crispy after two minutes of cooling.

Crunchy dark brown banana chips with a bitter sweet taste and unpleasing appearance.

ripe banana chips oneripe banana chips two

Effects of HWD, Hot Water Dip, on Postharvest Quality of Saba and Latundan Banana

The method used. Dipping bananas in hot water, 47-49°C for ten minutes. Then stored normal condition. Chilling experiment was also done, stored at 8-10°C for 8 to 10 days.

HWD was able to reduce finger rot and anthracnose infection. No drastic effect on fruit ripening under normal surrounding up to six days. Saba bananas turned ripe soft two to three days later than untreated. Bananas subjected to further chill treatment had less chilling injuries. The same results were observed on Latundan.

Based from the study results, hot water dipping is a must to prevent postharvest diseases such as finger rot and anthracnose, delay fruit ripening, reduce chilling injuries and to attain better fruit quality.

The article was according to bar digest, “Hot Water Dip Improves Banana and Mango Fruit Quality” by Rita T. dela Cruz. Please refer to “Extended Hot Water Dip” for mango fruit information. I think EHWD instruction is more detailed and comprehensive. The latter study never included bananas though.

The study was conducted by Dr. Antonio Acedo Jr., Marilou Benitez, and Dr. Ma. Cherry Abit or Leyte State University, LSU.

HWD and EHWD are cheaper alternatives of Vapor Heat Treatment, VHT.

Insects and Contaminants Zero-Tolerance Policy

A May 24, 2012 Department of Agriculture news. About 170  40 footer banana containers were cleared of Aonidiella comperei infestation. Happened four days before the news release.

There are limited information about the species around the web. I am trying to find a nice picture with no success.

Chinese quarantine officials made a statement that our bananas were not placed under ban. They were just conducting a thorough 100 percent inspection after the insect discovery.

It was clear that they never want any form of introduced species which might harm their own industry.  The Philippines also has very strict policy regarding this matter. Preventing importation of meat when outbreak occurs in neighboring countries. Banning bird entry and thorough monitoring of migratory bird – regarding bird flu.  We should also comply with this wallet-crushing policy.

They sure had hard times inspecting tons and tons on bananas on 100% basis.

News reports flashed on television screens. Chinese Quarantine Department banned the Philippine bananas from entering the market. It happened not long after the Scarborough Shoal stand off and many speculated that it was part of their move against us.

China is second largest banana importer. The ruckus caused millions of losses to our local farming industry. Authorities were forced to go to China for clarifications and possible solutions.

Now local officials are calling for a zero-tolerance policy with respect to insect and other contaminants. No insect of any kind should pass our meticulous eyes. No contaminants either.

This time, a worm on veggies and fruits cannot save lives, it can waste millions of cash instead.

Boiled Saba Bananas Can Make You Fuller?

When I eat three ripe saba bananas, I am still looking for more. However, three boiled saba bananas are often enough to make me full, sometimes two are enough.  It seems that boiled bananas makes one fuller.  Are you experiencing the same thing?

I asked brother what is his opinion about the case. He replied that it has more water than unboiled. Its the water content that makes the stomach fuller.

Banana flesh is compact and watery already. By theory, absorbing more water is unlikely. To solve the puzzle, I got seven ripe saba bananas. Assigned number to each by scratching the peel with knife. Weighed. Boiled for fifteen minutes. Then reweighed.

weighing of saba banana

boiling of saban banana

Here are the weighing results:

Weight before boiling:

1 – 75
2 – 66
3 – 75
4 – 65
5 – 60
6 – 50
7 – 58

Weight after boiling:

1 – 74
2 – 64
3 – 74
4 – 63
5 – 58
6 – 48
7 – 55

During boiling, the starch content undergo the process of gelatinization. This might be responsible for more water absorption. However the results tell the reverse. Each banana had one to three grams weight loss.

Puzzle still not solved. The gelatinized banana might be harder to digest.