Last week I tried doing this presentation live on Friday, November 17, as some of you witnessed. Due to technical difficulties, that didn't work out as planned. Instead of trying to reschedule again, I decided to record the presentation so you could get the information as soon as possible!

You may have heard about a new study suggesting that an enzyme in bananas called polyphenol oxidase—the enzyme that turns bananas brown—can destroy a class of nutrients found in foods like berries. So, should you stop putting bananas in your smoothies? Is there anything we can add to the smoothie to counter the banana enzyme’s effects? Is it just a smoothie thing? What about eating a banana with meals?

And what about other fruits and vegetables that turn brown that also have this enzyme, like white potatoes, avocados, and white mushrooms? Is the enzyme destroyed by cooking? Get the answers to all these questions and more.

Here is the breakfast I mentioned:    • Dr. Greger in the Kitchen: Cran-Choco...  

My next live Q&A will be November 29 at 3 ET.

Sources cited: https://docs.google.com/spreadsheets/...

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