Frozen Banana's

[Guest guest]

Hey everyone,I know the rule for bananas is that they must be super ripe with black spots as pictured here: http://www.istockphoto.com/file_thumbview_approve/674267/2/istockphoto_674267-ripe-banana.jpg

I found this statement about why it's important for us following SCD to have ripe banana's " Imperfectly ripened bananas are composed of starch; but as the natural ripening proceeds, the starchy material is converted into dextrin and glucose. " My main question is about what happens to the starch when freezing. I found a few studies that talk about the viability of banana starches in frozen foods, including one that concluded in the Abstract: " The results of freeze−thaw stability suggested that banana starches cannot be used in frozen products. " But I don't really know what that means for us SCD'ers, and all I can read of that article is the abstract without paying to read it. So my question is, does anyone know if the starches in banana's break down when you freeze and then thaw them?

The reason I ask is because it's a family tradition to have homemade banana ice cream every summer where everyone takes turns cranking the ice cream maker. My aunt, who is incredibly sweet, is set on having SCD friendly ice cream for me (she's even going through the trouble of making 24 hour yogurt properly). When she asked about my tolerance of banana's I told her that very ripe banana's were okay. Her response was that she would freeze the bananas and they would come out of the freezer like ripe bananas. I'd be happy to tell her that they need to be truly ripe bananas I need to, but wanted to have the facts first. Also, I'm interested to know if this topic has already be researched by the SCD community. I couldn't find anything specifically about starches in bananas at http://www.breakingtheviciouscycle.info.

Thanks!~CD - SCD 02/2010