THIS Type of Banana Slashes Cancer Risk by 60%

If your family is anything like mine, you can’t keep bananas around.  

My kids, my parents, my wife – just about everyone who steps in my house – love to grab one of these tasty fruits for a snack.  

And now there’s an even better reason to eat them.  

A new study shows that enjoying a daily banana could help you SLASH your cancer risk by up to a whopping 60 percent! 

But you have to make sure you’re eating the right type.  

I’m talking about slightly underripe bananas.  

You know the kind. They are greenish, have waxy, tougher skin, and can sometimes be challenging to peel.  

But they are worth the effort! 

You see, green bananas contain a special type of starch – called resistant starch – that can help you fight cancer! 

In a randomized, double-blind study, published in the journal Cancer Prevention Research, more than 1,000 patients predisposed to cancer were split into two groups. One group was given 30 g of resistant starch – the same amount found in a green banana – and the other was given a placebo for four years.  

At the 10-year follow-up, researchers found that the starch group was up to 60 percent less like to be diagnosed with certain types of cancers, including stomach, duodenal, bile duct, and pancreatic.  

Even better? The effects of the resistant starch were seen ten years after the patients stopped taking it.  

This means eating a banana today could protect you from cancer years from now! 

As I said, eating the banana before it becomes too ripe and soft is key. This way, you can get the maximum amount of starch.  

Starch is key because it ferments in your gut and feeds the healthy bacteria you need to fight cancer.  

Not bananas for bananas?  

No problem.  

Other foods – like oats, brown rice, peas, and beans – are also rich in resistant starch.