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Carbide is a poisonous chemical whose exposure can cause many health problems like headache, dizziness, nausea and even cancer.
Cooked bananas with carbs can be harmful for your health. The peel of such banana is very smooth and light yellow in colour. Its inner part is light green whereas in natural banana this part is black. Bananas ripe with carbide also have a very short shelf life and spoil quickly.
How to know whether banana is ripe naturally or with dangerous chemicals like carbide? In fact, naturally ripe bananas are not only delicious but also beneficial for health. Such bananas have black spots and their color is light brown. Their bark is stained and dark yellow in color.
Whether the banana you are buying is naturally ripe or is laced with harmful chemicals like carbide. So you have to take water in a vessel and then put banana in it and leave it for some time. If the banana sinks in water then it is likely that it is naturally ripe, but if the banana floats then it may be a sign that it has been cooked with carbide or some other chemical.
If you have ever seen a banana that has turned completely yellow but is very hard to touch, it may have been cooked with a harmful chemical like carbide. The outer part of this type of banana is harder than the inside.