There is one food that has more polyphenol oxidase activity than a banana,

and it's a vegetable that's not a potato.

What vegetable turns brown that's not a white potato?

A white mushroom. White button mushrooms

are packed with that polyphenol munching enzyme even more so than bananas.

Now for those of you thinking, don't worry, don't expect to be putting mushrooms in my

smoothies anytime soon. Some people add avocado to smoothies or make a chocolate

avocado pudding.

Here's a question.

What if you eat mushrooms with a meal packed with polyphenol-rich foods?

Might they mix in your stomach and decrease the absorption of the anthocyanins

and red cabbage or the berries in dessert, for instance?

You could also imagine having some potatoes or eggplant in a meal.

But note this is for fresh produce. The enzyme is destroyed by cooking. And remember,

we should be cooking our white mushrooms anyway because of the agaritine, right? So,

problem solved. Who wants to cook their bananas, though? What else can we put in a smoothie?

My favorite is mango, which you can buy frozen when it's not in season.

Do we have to worry about it having polyphenol-eating enzymes?

Well, what happens when you cut open a mango?

Does it go brown?

No.

So it's probably fine.

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