GASSING BANANAS—

This process, little known to consumers, is a bit of production wizardry that enhances profit.

Bananas are grown in the tropics, a fairly long way from the world’s population centers. Consequently, they are picked while quite green so they do not over-ripen before they reach the market.

When they near their destinations they are warehoused where they are exposed to Ethylene gas for a day, or more, which accelerates their ripening; turning bananas into that pleasing yellow color most consumers prefer.

There. Now you know if you didn’t before.

It is far beyond the scope of this blog to evaluate the health merits of this process.

But, it is easy to find health advocates who are troubled by it.

Generally, they recommend avoiding the commercially gassed bananas and instead place bananas in a paper bag to encourage natural ripening. They also recommend storing ripe bananas in the refrigerator, which will turn the skin brown but not adversely affect their flavor.

Or, keep them in a dark plastic bag sealed with a twist tie to preserve the peak of ripeness.

Me? I’m pushing the late 60s and have enjoyed remarkably good health in spite of eating lots and lots of bananas over that lifetime.

I don’t think I will even raise this question with my grocer or my doctor.