Krista and Robert Watkins used to be one of Far North Queensland’s biggest Lady Finger variety banana growers. One day, when Robert was loading the truck, he drove over a cluster of bananas with a forklift, and saw what looked to him like powder inside. Later, the couple found that the banana ‘flour’ didn’t actually taste like bananas at all.
The pair started producing flour with their green bananas, and very quickly they realized they were onto something. Krista: “People started ringing us saying ‘What’s this banana flour got in it? I had psoriasis and all these other gut issues and different medical things and now it’s gone. It has to be this, it’s only been since we started using your product. That was probably when I had my mild freak out moment that something really huge is going on here.”
The pair got in touch with food scientists and medical practitioners, and suddenly, they were aware they’d made a groundbreaking discovery. “They wanted to know what on earth we had sent them. They said, ‘we’re an internationally accredited lab for testing resistant starch – and you’ve just sent us the richest source that anyone’s ever tested in the whole world’,” Krista said.
Resistant starch is touted as a dietary superfood that helps support a healthy digestive system and protect the gut against diseases.