In the USA, the state runs arguably an even bigger propaganda machine. The fact that it's privatised on paper doesn't mean it's not a tool used by the elites and less than is the case in China.

Nice lies about raping a girl. Don't forget Trump snitched to the FBI about Epstein, Clinton did not. Biden showered with his daughter and delighted in sniffing girls' hair.

Or just ask Peter Thiel, according to him the anti-Christ should be along any day now. Hint Peter, look in the mirror, you don't have to wait. Oh, and the Apocalypse in the Bible was talking about Roman Empire, nothing further afield than that.

BTW, if you want nutritious bananas, you don't want the mainstream A*/B* lineages at all, you want the fe'i (Pacific) lineages. They have so much beta carotene that not only is their flesh golden, but they'll turn your urine fluorescent as well ;) Most are cooking bananas, but there are some 'Karat' varities that are good out-of-hand if you let them ripen long enough.

I've got bad news for you: despite what you read online, Gros Michel tastes almost exactly the same as Cavendish. Maybe slightly better, but not very different. Which is why Cavendish was chosen from the ~1000+ banana cultivars out there to replace it. If you want new tastes, Gros Michel is not the banana you should be looking for.

Or, we can just ask the fish in the Atlantic. They've been voting with their fins and moving farther north to escape the warmer waters. The fishermen also notice this because they must travel further to scoop them out of the sea.

Nutritional content is, realistically, better. PPO is pretty much an antinutrient (in addition to degrading polyphenols, it also degrades vitamin C and protein digestability).

This is, once again, NOT about ripening, it's about oxidation of the flesh after you cut it open. Please, people READ.

People who write this almost exclusively have never eaten a Gros Michel.

Regardless of what people write online, it tastes almost identical to a Cavendish. That's why Cavendish was chosen to replace it. It's maybe a bit better, but it's not a radically different cultivar. There are radically different cultivars, and we should be adopting them more!

Once again, for the 20 millionth time this thread: reread the article. This isn't about ripening. This is about the flesh browning when exposed to air after peeling.

Not "nonripe". Fully ripe. They just down turn brown quickly after peeling; you don't need lemon juice to suppress the browning.

This isn't about ripening at all, it's about the oxidation of the peeled flesh.

Yet another person misreads the article.

This is about the browning of the flesh of peeled bananas, not the browning of the skin of unpeeled bananas.

It annoys me so much that stores almost never carry anything except Cavendish, as if it were the only banana cultivar on Earth. :P

I'll get my kiwis from the guy down in the street near the Canadian border.

I mean... ;)