Dr Michael Mosley shares the unripe fruit that could lower bowel cancer risk

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Eating plenty of fruits and vegetables is a piece of puzzle that creates a healthy lifestyle and balanced diet.

You probably reach for ripe produce or patiently wait until it gets softer after purchasing it, but this way could leave you missing some key health benefits, according to Dr Michael Mosley.

The health guru explained why opting for green bananas instead of ripe, yellow ones might benefit your gut and liver health.

While green and hard bananas don’t seem tempting in any way, their chemical composition might prompt you to reevaluate whether to give them a go.

Packed with resistant starch, green bananas could help protect your liver and even reduce your risk of developing colon cancer.

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Dr Mosley explained that resistant starch isn’t “readily broken down in the gut” and “acts more like fibre,” meaning your blood sugar won’t spike when eating it. 

Furthermore, resistant starch also “feeds the friendly bacteria in your gut” as it’s converted to a fatty acid called butyrate.

The fatty acid can be extremely beneficial for your gut, “including reducing the risk of developing colon cancer”.

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Apart from reducing your likelihood of developing cancer, digesting resistant starch could also help reduce your levels of liver enzymes.

Don’t just take the doctor’s word for it, as a study conducted at Shanghai Sixth People’s Hospital in China also backs this claim.

Looking at 200 people with a build-up of fat in their liver, the research team asked participants to consume an increased amount of resistant starch twice a day for four months to analyse the effects.

The findings revealed that those who boosted their resistant starch intake had 40 percent less fat in their livers. 

Dr Mosley penned for MailOnline: “They also had reduced levels of liver enzymes and inflammatory factors associated with NAFLD [non-alcoholic fatty liver disease]. 

“The good news is you can easily increase your consumption of resistant starch by eating oats, legumes and green bananas. Or by cooking, cooling and reheating rice, pasta or potatoes.”

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