Eating on the Wild
Side is the first book to
reveal the nutritional history of our fruits and vegetables. Starting with the
wild plants that were central to our original diet, investigative journalist Jo
Robinson describes how four hundred generations of farmers have unwittingly
squandered a host of essential fiber, protein, vitamins, minerals, and
antioxidants. New research shows that these losses have made us more vulnerable
to our most troubling conditions and diseases, obesity, diabetes, cancer,
cardiovascular disease, chronic inflammation, and dementia.
engaging blend of science and story, Robinson describes how and when we
transformed the food in the produce aisles. Wild apples, for example, have from
three to one hundred times more antioxidants than Galas and Honeycrisps, and
are five times more effective in killing cancer cells. Compared with spinach,
one of our present-day “superfoods,” wild dandelion leaves have eight times
more antioxidant activity, two times more calcium, three more times vitamin A,
and five times more vitamins K and E.
we begin to recoup the losses of essential nutrients? By “eating on the wild
side,” choosing present-day fruits and vegetables that come closest to the
nutritional bounty of their wild ancestors. Robinson explains that many of
these jewels of nutrition are hiding in plain sight in our supermarkets,
farmers markets, and U-pick orchards. Eating on the Wild Side provides
the world’s most extensive list of these superlative varieties. Drawing on her
five-year review of recently published studies, Robinson introduces simple,
scientifically proven methods of storage and preparation that will preserve and
even enhance their health benefits:
fresh garlic in a garlic press and then setting it aside for ten minutes
before cooking it will increase your defenses against cancer and
potatoes, refrigerating them overnight, and then reheating them before
serving will keep them from spiking your blood sugar.
- Cooking most
berries makes them more nutritious.
lettuce the day before you eat it will double its antioxidant activity.
watermelon on the kitchen counter for up to a week and it will develop
- Eat broccoli
the day you buy it to preserve its natural sugars and cancer-fighting
information in this surprising, important, and meticulously researched book
will prove invaluable for omnivores, vegetarians, and vegans alike, and forever
change the way we think about food. Download and start listening now!