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Thread: Fermenting a banana to reduce carb content? page 3

  1. #21
    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Doing nothing is a lost art. Embracing the banana however seems to be still going strong.
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  2. #22
    Graycat's Avatar
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    Bananas are perfect as they are. Yellow, without or with few freckles. Encased in the peel, relatively clean food. Why would anyone want to mess with them?

  3. #23
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    I only eat ripe bananas. Green ones give me heartburn if uncooked.

  4. #24
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    Quote Originally Posted by SophieE View Post
    I was thinking of peeling then when overripe, mashing them and adding some kind of starter culture like for yoghurt (I just empty probiotic capsules to make coconut yoghurt), covering it and putting it somewhere warm overnight or for a couple of days like with yoghurt.
    Pray tell. I have all of this available in my kitchen, and I have never even thought to dare make yogurt myself. I am intrigued. Do share.
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  5. #25
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    Quote Originally Posted by eKatherine View Post
    I only eat ripe bananas. Green ones give me heartburn if uncooked.
    Me too. Green ones for some reason make my lips/throat/tongue swell up a little bit, too.

    No problem with the yellowish brown ones.
    Stumbled into Primal due to food allergies, and subsequent elimination of non-primal foods.

    Start Gluten-Free/Soy-Free: December 2012; start weight 158lbs, Ladies size 6
    Start Primal: March 2013, start weight 150lbs, Ladies size 6
    Current: 132lbs, Ladies size 2
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    26lbs lost since cutting the crap.

  6. #26
    eKatherine's Avatar
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    Yeast will ferment a mash of ripe bananas into alcohol. It'll take a fair number of steps to turn that into something drinkable, though.

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