Eating on the wild side
Subtitle: the missing link to optimum health
By: Jo Robinson ; illustrations by Andie Styner.
Edition: 1st ed.
Publisher: Little, Brown and Company
Published: 2013
Place of publication: New York
Language: eng
Format: Hardcover
Number of pages: 407
ISBN-13: 9780316227940
Description: "Approximately 10,000 years ago our ancestors began to domesticate animals for food and choose plants to grow in their gardens. The choices we have been making ever since then about what to feed those animals and what plants to grow have had a huge impact on our diets. In Pasture Perfect Jo explained the benefits of eating meats, eggs, and dairy products from animals raised on pasture – their native diets. In Eating on the Wild Side, Jo points out the dramatic nutritional difference between the wild plants in our original diet and the fruits and vegetables we eat today. Some wild potatoes, for example, have twenty times more health-enhancing nutrients (antioxidants) than our modern russet potatoes. Wild tomatoes have up to 30 times more cancer-fighting lycopene than most supermarket tomatoes. Drawing on the cutting edge research that technology has made possible just within the past two decades, Jo takes us on an enthralling journey to learn more about our original plants and when and how we stripped away their nutrients. Fortunately, she doesn't just leave us there. She also provides information about which present-day varieties come closest to approximating the nutritional values of our wild plants, and teaches us how to forage in the grocery store for nutritional bargains. You, too, can begin to take advantage of our unique opportunity to become possibly the healthiest humans to ever walk this planet." - Publisher.
Notes: Includes bibliographical references (p. 375-400) and index.
Table of contents: title: Wild nutrients: lost and found; title: Part one: Vegetables.; title: From wild greens to iceberg lettuce : breeding out the medicine; title: Alliums : all things to all people; title: Corn on the cob : how supersweet it is!; title: Potatoes : from wild to fries; title: The other root crops : carrots, beets, and sweet potatoes; title: Tomatoes : bringing back their flavor and nutrients; title: The incredible crucifers : tame their bitterness and reap their rewards; title: Legumes : beans, peas, and lentils; title: Artichokes, asparagus, and avocados : indulge!; title: Part two: Fruits.; title: Apples : from potent medicine to mild-mannered clones; title: Blueberries and blackberries : extraordinarily nutritious; title: Strawberries, cranberries, and raspberries : three of our most nutritious foods; title: Stone fruits : time for a flavor revival; title: Grapes and raisins : from muscadines to Thompson seedless; title: Citrus fruits : beyond vitamin C; title: Tropical fruits : make the most of eating globally; title: Melons : light in flavor and nutrition