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Another Cause of Constipation: Unripe Fruit

Dr. Karlo Mauro, N.D.

I want to talk about RIPENING fruit. A lot of people haven't a clue about how to do this. They end up eating fruit BEFORE it is ripe. Unripe fruit doesn't break down properly in your digestive tract. Which means you don't get all the nutrients out of it. Which means you've wasted your time eating it.

Unripe fruit also doesn't taste all that good.

Sour, in fact. Not very sweet. It has little aroma since most of the flavour is locked inside. Many fruits are very acidic when they are not ripe. They also contain raw undigestible starch which needs to be broken down into simple sugars.

Above all, unripe fruits are very, very hard. It's amazing to see people biting into unripe pears, hearing the tasteless fruit crunch in their mouth. Unlike apples, which can be crunchy, pears are meant to be soft.

Eating Fruit in an Unripe State is Very Hard on Your Digestive Tract

Ripening, in fact, is quite a fascinating process. Ethylene, a simple hydrocarbon gas, will suddenly be released -- this often happens when the fruit is picked, falls to the ground or is damaged. The ethylene process begins when the fruit realizes its life is at an end. Ethylene triggers genes in the fruit to start releasing enzymes that begin the ripening process. This attracts the interest of animals.

You see, fruit has survived for thousands of years because it knows how to make itself attractive to animals (animals aren't into hard, sour, dry, unripe fruit.) The wild beast eats the ripe fruit -- seeds and all. The seeds often pass whole through the gut of the animal and are deposited into the soil again (encased in fertilizer to boot). From some of those seeds a new fruit tree will sprout.

So fruit doesn't become ripe and attractive until it has fully mature seeds inside of it. Otherwise, animals would eat the fruit before the seeds were present. In such cases, fruit trees and vines may have become extinct thousands of years ago.

Another Sign That Fruit is Unripe is its Color...

Bananas are a great example. They are green when they are unripe, yellow with black spots when they are ripe. Bananas are picked in a very unripe state when being sent to countries like Canada and the United States. If they were picked ripe, they'd arrive bruised, squashed and rotting.

Now, of course, when fruit gets too ripe, it becomes mushy and begins to ferment. Bananas, which release a high quantity of ethylene, can go from green, hard and scentless to black, mushy and smelling like alcohol in a matter of days.

But there are a few tricks you can use to enjoy ripe fruit whenever you want. Otherwise, if you simply let "nature take its course" you'll end up with days where no fruit is available, followed by more ripe fruit than you can eat.

Right, now I just want you to avoid eating fruit if it's...

• green (unless that's its natural colour)
• hard
• sour
• scentless

Of course, everything is relative to the species of fruit. A ripe lemon is, of course, going to be sourer than a ripe fig. A ripe apple more hard than a ripe orange, etc.

Oh yeah, one more thing: If your fruit isn't ripe, DO NOT put it in the refrigerator. Your fridge is too cold. It'll make it taste like rubber. More about this next article (including when you should put fruit in the fridge).

Yours in Natural Health,

Dr. Karlo Mauro, N.D.

Dr. Karlo Mauro, BSc, BA, MSEd, ND
Doctor of Naturopathic Medicine
Constipation Relief Strategies For Women

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