Effective and little-known method to lose weight and control diabetes by eating green bananas

Banana is a popular and affordable fruit in Vietnam. However, many people only know how to eat ripe bananas and use green bananas occasionally as a substitute for vegetables in dishes like banana and bean stew, banana bone soup, and fish curry with bananas.

However, according to many experts, boiling green bananas and eating them is also very beneficial for weight loss. Typically, many gym trainers often use bananas and eggs to support weight loss. However, green bananas also have the benefit of being high in fiber and low in calories. Bananas also contain carbs, fiber, some essential nutrients, and antioxidants. A medium-sized banana will provide about 7% of the body’s recommended daily intake, with only 105 calories.

Effective ways to eat green bananas for weight loss

Boiling green bananas and storing them in the refrigerator to eat gradually is a way to help with weight loss when used as a substitute for white rice. Every 100g of bananas provides 2.6g of fiber, helping to remove waste from the body, preventing excess fat accumulation.

After boiling and refrigerating, bananas also help increase resistant starch, which means slow-absorbing starch that helps you feel full for longer and inhibits fat accumulation, limiting sudden blood sugar spikes. High resistant starch content combined with low calories makes green bananas more effective for weight loss.

To effectively lose weight, you should eat boiled green bananas before lunch and dinner, about 30 minutes before, to create a feeling of fullness and reduce the desire to snack. Boiled bananas not only effectively support the weight loss process but also help stabilize blood sugar levels. This is because they are a good source of resistant starch, which helps stabilize blood sugar levels by slowing down the release of glucose into the blood.

How to boil bananas for weight loss

The green bananas sold in markets are mostly plantain bananas. This type of banana is softer and easier to eat when boiled compared to Cavendish bananas and seed bananas. Choose small and medium-sized green bananas with slightly yellowish skin, mature but not ripe yet; also, avoid choosing overly unripe bananas. Rinse the bananas thoroughly and place them in a pot, add enough water to cover them. Bring to a boil until cracks appear on the banana skin, then turn off the heat. Remove the bananas and rinse them with cold water. Peel the bananas as you eat.

Storing boiled bananas in the refrigerator will increase resistant starch content compared to eating them immediately after boiling. After storing, if you don’t want to eat them cold, you can microwave them or soak them in warm water.