When we think of bananas, the image of a vibrant yellow fruit comes to mind. However, there exists a unique variety of blue bananas that adds a colorful twist to this classic fruit. While not as widely available as their yellow counterparts, blue bananas offer a delightful and nutritious addition to fruit lovers. So, embrace the unexpected and seek out the extraordinary blue bananas for a truly unforgettable taste experience.

One of the most well-known blue banana varieties is the Blue Java, also called the “Ice Cream” banana. This distinctive fruit owns a pale blue or silver skin when unripe, which gradually turns to a creamy yellow when fully ripe. Its flesh has a delicate, sweet flavor like vanilla ice cream, earning it the fitting nickname.

Originating from Sri Lanka, the Pisang Ceylon banana is another interesting blue variety. Its striking blue-green skin hides a creamy white flesh that is slightly sweet of citrus. This unique banana is valued not only for its appealing color but also for its nutritional benefits.

There are other related varieties with similar coloration. These include the Namwah Blue, Kluai Khai, and Kluai Namwa Aw. Each exhibits its own distinct flavor, ranging from sweet, creamy to subtly tangy (强烈的) respectively.

Blue bananas are widely used fruits that can be enjoyed in various cooking preparations. Their sweet, creamy flesh lends itself well to smoothies, milkshakes, and desserts. Additionally, their unique color adds a visually striking element to fruit salads or tropical-themed dishes.

Like their yellow counterparts, blue bananas are abundant in vital nutrients. They are a good source of potassium (钾), which supports heart health and helps maintain proper blood pressure. Blue bananas also contain protein, vitamin C, and other beneficial antioxidants that contribute to overall well-being and immune system support.

You drink diet soda enjoying the sweet taste without the guilt of calories. But scientists have long suspected a link between artificial sweeteners(甜味剂)and obesity in humans. A new study suggests that artificial sweeteners may not be as harmless as once thought. They may not only disturb the microbes(微生物)living in the bodies of humans, but some may even increase the risk of weight gain.

Every human hosts a unique group of microbes. The number of cells that make up this vast community, called microbiome(微生物群), is extremely large in the human body. It not only helps digestion but also protects against diseases. The disturbance to the microbiome occurs because artificial sweeteners, although zero calories for humans, serve as nutrients for some microbes, which then increase rapidly. This causes an imbalance in microbial populations that can lead to diseases.

In the study, scientists first chose 1,375 volunteers to see if they consumed artificial sweeteners in their daily lives. Then, they identified 120 volunteers who were not previously exposed to artificial sweeteners and gave them one of the four commonly used sweeteners—saccharin, sucralose, aspartame, and stevia for two weeks. After that, to test how artificial sweeteners affect the body’s ability to control the sudden increase of blood sugar after consuming sugar as part of meals, volunteers were monitored for blood glucose(血糖)levels after a test glucose drink.

The study showed that sucralose and saccharin pushed the body towards glucose intolerance, which, if sustained, can cause weight gain. However, aspartame and stevia did not affect glucose tolerance at the tested levels. “The study is the first to show that the human microbiome responds to artificial sweeteners. It’s also a convincing study to show how these sweeteners really are affecting the human body,” says Michael Goran, a professor at Children’s Hospital Los Angeles.

“This study provides evidence of both short-term harmful effects and long-term negative effects caused by artificial sweeteners,” David Katz, a nutrition specialist, says. “That does not mean artificial sweeteners should be replaced with sugar. Rather, alternative approaches to reducing sugar intake should be considered.”

If you’ve ever eaten a free doughnut (甜甜圈) on the first Friday in June, you’ve celebrated the Doughnut Lassies — whether you realized it or not. National Doughnut Day was established to honor the Salvation Army volunteers who fried sugary snacks for World War I soldiers on the front line.

When the US entered World War I in 1917, the Salvation Army, a charity organization, sent about 250 volunteers (who were mostly women) to France, where the American army was stationed. The plan was to bring treats and supplies as close to the front line as possible. But the closer the volunteers got to the action, the fewer resources they could access.

Margaret Sheldon and Helen Purviance were credited with bringing doughnuts to the Wester Front. They had a handful of ingredients, including flour, sugar, animal fats, baking powder and canned milk. Doughnuts were one of the few sweet foods they could make without an oven, and once they had a fire hot enough to heat the oil, they could fry them up fast. The women had the pan to cook them in, but for other parts, they had to get creative. For example, grape juice bottles became rolling pins (擀面杖) when necessary.

Sheldon and Purviance’s pan could fit seven doughnuts at a time, and on day one, they made just 150 doughnuts for the group of 800 men. The soldiers even fought over a doughnut. Then they made some changes to their operation, and eventually made 5,000 doughnuts a day. The snacks were so popular that the volunteers earned the nickname “Doughnut Lassies”, while the soldiers they served were nicknamed “Doughboys”.

The Doughnut Lassies’ impact didn’t end with World War Ⅰ. The American soldiers’ experiences overseas made doughnuts a commonly eaten food for them back home.