— Laura Crabtree Hollenbeck

You know, Laura, I, I see some of your questions ahead of time. And I looked, I tried to look that up and honestly I didn't see a problem. So I put a link in the National Institutes of Health had something about the differences, certainly in the sweetness levels, going from unripe bananas to super ripe bananas. I think given that I know that you eat a super uber healthy diet, I don't think you have to worry too much. But I think we can all benefit from this quantity changes quality. My very first teacher and mentor, Dr. Annemarie Colbin, who wrote Food and Healing and founded the Natural Gourmet Institute, which is now at the Institute of Culinary Education, said that early on and it made a big impression on me. So if you don't eat quantity changes quality. So just let's moderate our foods and let's rotate them personally, I find overripe bananas. And again, what's overripe to Laura might not be to me or vice versa. I don't like it. I find that a very ripe banana as has a lot of sweetness, is great in a variety of desserts, but it gets to me to overripe and I taste something fizzy that I don't like.

stages of banana ripening per NIH.