It’s becoming harder and harder to know whats in and on our food!
Soy sauce may contain gluten; ice cream may have tree nuts in it, salad mix may be tainted with E. coli.
But there are some foods that are so pure, so uncomplicated, that they are just what they are, right?
As Science Daily reports, scientists have come up with a new spray they say will prevent bananas from ripening into brown mush for almost two extra weeks.
What’s the big deal you ask?
Well, let me tell you, the spray is made from chitosan, which is derived from the shells of shrimp and crabs.
Can you imagine the simple banana carrying a warning label “This product may contain shellfish byproducts.” If sprayed this lovely yellow, handy fruit would be off-limits to hard-core vegans and to people who suffer from shellfish allergies.
The chitosan-based spray is not available commercially yet, so no bananas are being treated.
Personally I think they should leave well enough alone, bananas are great just the way they are, when they get too ripe their great for baking, smoothies and face masks 😀
Have a Happy Sunday