Eating on the Wild Side The Missing Link to Optimum Health

ISBN-10: 0316227943

ISBN-13: 9780316227940

Edition: 2013

Authors: Jo Robinson

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The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.Ever since farmers first planted seeds 100,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for over 400 generations. EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmers market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.
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Book details

List price: $32.50
Copyright year: 2013
Publisher: Little Brown & Company
Publication date: 6/4/2013
Binding: Hardcover
Pages: 416
Size: 6.75" wide x 9.75" long x 1.50" tall
Weight: 1.804
Language: English

Jo Robinson is a free-lance writer specializing in books about personal and social change. She is the co-author of four other books, including Emotional Incest, and the best-selling Getting the Love You Want. She lives in Portland, Oregon, with her husband and son.Jean Coppock Staeheli continues to help people make changes in their lives through her work in the Portland Health Institute's clinical programs, graduate courses and workshops, and services to health professionals. She also writes about health related topics. Jean lives in Tigard, Oregon, with her husband and two daughters.

Wild Nutrients: Lost and Found
From Wild Greens to Iceberg Lettuce: Breeding Out the Medicine
Alliums: All Things to All People
Corn on the Cob: How Supersweet It Is!
Potatoes: From Wild to Fries
The Other Root Crops: Carrots, Beets, and Sweet Potatoes
Tomatoes: Bringing Back Their Flavor and Nutrients
The Incredible Crucifers: Tame Their Bitterness and Reap the Rewards
Legumes: Beans, Peas, and Lentils
Artichokes, Asparagus, and Avocados: Indulge!
Apples: From Potent Medicine to Mild-Mannered Clones
Blueberries and Blackberries: Extraordinarily Nutritious
Strawberries, Cranberries, and Raspberries: Three of Our Most Nutritious Fruits
Stone Fruits: Time for a Flavor Revival
Grapes and Raisins: From Muscadines to Thompson Seedless
Citrus Fruits: Beyond Vitamin C
Tropical Fruits: Make the Most of Eating Globally
Melons: Light in Flavor and Nutrition
Scientific References
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