Did you know that the nutritional properties of bananas change as they ripen? Have you noticed that the taste of the bananas changes as they ripen, it gets sweeter? This happens because of the enzymes contained in the bananas are progressively breaking down the starch (a long polymeric form of sugar that doesn’t taste sweet) turning it into simple sugars (disaccharides or monosaccharides which taste sweet).

When the banana ripens that means that the starch has already turned into simple sugar and it is easier to digest. Although according to researches, the quantities of vitamins and minerals reduces as the banana ripens. That is why it should be stored in a refrigerator.


Japanese researchers discovered a very interesting fact about bananas. According to them as the banana ripens it produces more antioxidants and more anticancer properties. When the banana is fully riped with dark spots on the yellow skin it produces a substance called TNF (Tumor Necrosis Factor), a substance that can combat abnormal cells.

The research also shows that the more darker spots it has the better the anti-cancer properties are. Moreover, a banana with yellow skin and dark spots is eight times more effective in boosting body’s immune system than the green skin banana.

Therefore, the best time to eat the banana is when it’s fully ripen. But if you suffer from type 2 diabetes or you want to avoid a fast increase of your blood sugar levels, you might want to consider eating a riped banana with nut butter – because the fat slows down the sugar absorption into your blood stream. Or you can consume the banana while it’s still green. (level 3 or 4 in the pic)

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When it comes to young kids, dogs are very reliable and they can protect kids. We came across many cases where kids were protected by their dogs. 

Australian researchers have been astonished to discover a cure-all right under their noses — a honey sold in health food shops as a natural medicine.

Far from being an obscure health food with dubious healing qualities, new research has shown the honey kills every type of bacteria scientists have thrown at it, including the antibiotic-resistant “superbugs” plaguing hospitals and killing patients around the world.

Some bacteria have become resistant to every commonly prescribed antibacterial drug. But scientists found that Manuka honey, as it is known in New Zealand, or jelly bush honey, as it is known in Australia, killed every bacteria or pathogen it was tested on.

It is applied externally and acts on skin infections, bites and cuts.
The honey is distinctive in that it comes only from bees feeding off tea trees native to Australia and New Zealand, said Dee Carter, from the University of Sydney’s School of Molecular and Microbial Biosciences.
The findings are likely to have a major impact on modern medicine and could lead to a range of honey-based products to replace antibiotic and antiseptic creams.


Professor Carter’s two sons, Marty, 8 and Nicky, 6, think it’s funny the way their mother puts honey on their sores. But she swears by it, telling stories of how quickly it cures any infection.
“Honey sounds very homey and unscientific, which is why we needed the science to validate the claims made for it,” she said.

The curative properties of various types of honey have been known to indigenous cultures for thousands of years, and dressing wounds with honey was common before the advent of antibiotics.
“Most bacteria that cause infections in hospitals are resistant to at least one antibiotic, and there is an urgent need for new ways to treat and control surface infections,” Professor Carter said.

“New antibiotics tend to have short shelf lives, as the bacteria they attack quickly become resistant. Many large pharmaceutical companies have abandoned antibiotic production because of the difficulty of recovering costs. Developing effective alternatives could therefore save many lives.”

Professor Carter said the fascinating thing was that none of the bacteria researchers used to test the honey, including superbugs such as flesh-eating bacteria, built up any immunity.

She said a compound in the honey called methylglyoxal — toxic on its own — combined in unknown ways with other unidentified compounds in the honey to cause “multi-system failure” in the bacteria.
The results of the research project are published in this month’s European Journal of Clinical Microbiology and Infectious Diseases.

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So what is with all the dying bees? Scientists have been trying to discover this for years. Meanwhile, bees keep dropping like... well, you know.


Is it mites? Pesticides? Cell phone towers? What is really at the root? Turns out the real issue really scary, because it is more complex and pervasive than thought.

Quartz reports:

Scientists had struggled to find the trigger for so-called Colony Collapse Disorder (CCD) that has wiped out an estimated 10 million beehives, worth $2 billion, over the past six years. Suspects have included pesticides, disease-bearing parasites and poor nutrition. But in a first-of-its-kind study published today in the journal PLOS ONE, scientists at the University of Maryland and the US Department of Agriculture have identified a witch’s brew of pesticides and fungicides contaminating pollen that bees collect to feed their hives. The findings break new ground on why large numbers of bees are dying though they do not identify the specific cause of CCD, where an entire beehive dies at once.

The researchers behind that study in PLOS ONE -- Jeffery S. Pettis, Elinor M. Lichtenberg, Michael Andree, Jennie Stitzinger, Robyn Rose, Dennis vanEngelsdorp -- collected pollen from hives on the east coast, including cranberry and watermelon crops, and fed it to healthy bees. Those bees had a serious decline in their ability to resist a parasite that causes Colony Collapse Disorder. The pollen they were fed had an average of nine different pesticides and fungicides, though one sample of pollen contained a deadly brew of 21 different chemicals. Further, the researchers discovered that bees that ate pollen with fungicides were three times more likely to be infected by the parasite.

The discovery means that fungicides, thought harmless to bees, is actually a significant part of Colony Collapse Disorder. And that likely means farmers need a whole new set of regulations about how to use fungicides. While neonicotinoids have been linked to mass bee deaths -- the same type of chemical at the heart of the massive bumble bee die off in Oregon -- this study opens up an entirely new finding that it is more than one group of pesticides, but a combination of many chemicals, which makes the problem far more complex.



And it is not just the types of chemicals used that need to be considered, but also spraying practices. The bees sampled by the authors foraged not from crops, but almost exclusively from weeds and wildflowers, which means bees are more widely exposed to pesticides than thought.

The authors write, "More attention must be paid to how honey bees are exposed to pesticides outside of the field in which they are placed. We detected 35 different pesticides in the sampled pollen, and found high fungicide loads. The insecticides esfenvalerate and phosmet were at a concentration higher than their median lethal dose in at least one pollen sample. While fungicides are typically seen as fairly safe for honey bees, we found an increased probability of Nosema infection in bees that consumed pollen with a higher fungicide load. Our results highlight a need for research on sub-lethal effects of fungicides and other chemicals that bees placed in an agricultural setting are exposed to."

While the overarching issue is simple -- chemicals used on crops kill bees -- the details of the problem are increasingly more complex, including what can be sprayed, where, how, and when to minimize the negative effects on bees and other pollinators while still assisting in crop production. Right now, scientists are still working on discovering the degree to which bees are affected and by what. It will still likely be a long time before solutions are uncovered and put into place. When economics come into play, an outright halt in spraying anything at all anywhere is simply impossible.

Quartz notes, "Bee populations are so low in the US that it now takes 60% of the country’s surviving colonies just to pollinate one California crop, almonds. And that’s not just a west coast problem—California supplies 80% of the world’s almonds, a market worth $4 billion."

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