First organic bananas from Tenerife, the 20 banana letters: difference between regular cultivation and organic bananas, firsthand. Health value, ripeness, etc.
© CC-0 1.0, pdimaria, PixabayIn 1981, as a banana grower and later as a banana exporter, I heard about the many views alternative groups had concerning the negative side of bananas. I remember reading how the bananas were gassed to accelerate the ripening process. Several other aspects were also criticized, including the fact that bananas were being harvested before they were ripe.
For me, these warnings were very problematic as I was a strict vegan raw foodist (Types of Raw Food Diets) and was trying to cure a deadly, practically incurable sickness by radically changing my diet. See my experience with disease.
For various reasons, I chose bananas (dessert bananas) to serve as the important basis for my Erb Muesli. As I am a critical person and either know things or don’t know and want to find out, I decided to do in-depth research on the subject.
Vegan raw food was practically unheard of in the late 1970s. When I told people about how I was changing my diet, they only smiled. And I understood this because before I would have smiled inside as well and pitied the person who had shared this news with me.
At that time, there was very little variety when it came to fruit in Switzerland and even in the middle and northern areas of Europe. And as a vegan raw foodist, your diet is based on vegetables, fruit, and nuts of all kinds. Subtropical and tropical fruits (exotic fruits) provide for great variety in a vegan raw diet. And that’s why I wanted to learn to grow my own fruits and vegetables, and why I wanted to do this in a climate that would even allow for certain types of tropical fruits to flourish. But I also wanted to live in the same cultural area, specifically in the European cultural region, and I didn’t want the travel time from Switzerland to this place to be very long.