Eating on the wild side : the missing link to optimum health / Jo Robinson ; illustrations by Andie Styner.
Material type: TextPublication details: New York : Little, Brown and Co., 2013.Edition: 1st edDescription: viii, 407 p. : ill. ; 25 cmContent type:- text
- unmediated
- volume
- 0316227943
- 9780316227940
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Adult Book | Main Library | NonFiction | 306.4 R662 | Available | 33111007159235 |
Enhanced descriptions from Syndetics:
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 10,000 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 more than 400 generations.
Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's 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.
Includes bibliographical references (p. 375-400) and index.
Wild nutrients: lost and found -- Part one: Vegetables. 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 their rewards -- Legumes : beans, peas, and lentils -- Artichokes, asparagus, and avocados : indulge! Part two: Fruits. Apples : from potent medicine to mild-mannered clones -- Blueberries and blackberries : extraordinarily nutritious -- Strawberries, cranberries, and raspberries : three of our most nutritious foods -- 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.
Starting with the wild plants that were central to our original diet, investigative journalist Robinson reveals the nutritional history of our fruits and vegetables, describing how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants.