I am conducting some of the most mind blowing research known to the diabetes world called, *The Banana Studies.* After my research is complete, I will be doing absolutely nothing with the findings. Surfing Diabetic message boards for several years now, I began to notice an interesting trend... bananas will either send a Diabetics blood sugars sky high or not effect their blood sugars at all. So let the studies begin right now. Do bananas effect your blood sugars?

NOTE: Please list what Type of Diabetes you have.

For me banana's do not effect my blood sugars at all. As a matter of fact, I treat them almost like I free food.

Nutrition Facts

Serving Size 1 extra small (less than 6" long) (81g)

Amount Per Serving
Calories 72 Calories from Fat 2

% Daily Value*
Total Fat 0.3g0%
Saturated Fat 0.1g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0.8mg0%
Potassium 290mg8%
Total Carbohydrate 18.5g6%
Dietary Fiber 2.1g1%
Sugars 9.9g3%
Protein 0.9g2%

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Bananas do not affect my blood sugars because I avoid eating them. I think they are slimy and I'm afraid what I might find inside when I peel them. I hope that doesn't throw off your study results!
LOL Kelly
I eat them freeze dried, and they seem fine to me.
Type 2
Bananas carb for carb are like eating bread or sugar to me. If I wanted bread or sugar, I would eat bread or sugar. No seriously, a medium banana may be listed as having like 30g carbs, but it is like a twinkie dipped in honey, deep fried and then coated with chocolate. I don't eat them anymore, they are a tool of Satan.
Wish I could eat bananas. They send me soaring. I've even tried them not quite ripe, but that didn't help. I'm Type 1.

For the Banana Study, could people list T2 or T1?
My Bunny and I enjoy a banana every other day usually. It raises my bg about 2 points-(like: 4.0 mmol/L to 6.0 mmo/L). Nothing mind-blowing there but still a rise. I'm a Type 1.
Danny, don't you know that all official research needs to be approved by the admin team ;) Given that you will use the findings for absolutely nothing. I guess that we can make an exception ;) I have also discovered a huge degree of diversity on this question.

For me, it clearly depends on one variable: the ripeness of the banana.

IF the banana is really ripe, then it's like eating pure sugar. If the banana is not so ripe (i.e. hard), I just bolus for the correct amount of carbs (20g for a small banana, 35g for a large banana).

I love bananas and I have taught myself to like them when they are not yet ripe.

[This reply was written by someone who lives with type 1 diabetes.]
I did a little Google-ing myself and found this:

"The glycemic index (GI) of bananas varies depending upon how ripe the bananas are. This is because a lot of the carbohydrate in green bananas is in the form of a kind of resistant starch which we lack the enzyme to digest. As the fruit ripens, the starch is converted into readily available sugars."

So basically, in my almost green bananas, there are "resistant starches" that I do not digest (and hence do not raise my blood sugar). Whereas I digest all the carbs from ripe bananas.

This seems like another hard-to-measure variable to add to the carb counting mix. I don't eat bananas often, but I might further our research with some green banana eating this week!
intersting theory. think danny needs a bigger research grant
Edit: I should have said that SOME of the carbs are resistant. I still need to bolus even for unripe bananas.
Yes! This is why I was commenting the other day that if I eat a serving of small red potatoes left to cool about 12 hours in the fridge, I do not get a high spike because they develop a large amount of resistance starch. Both pastas and potatoes do this. This resistant starch is also available in a large quantity in whole wheat Sourdough bread.




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