Eating on the wild side : the missing link to optimum health

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Title:

Eating on the wild side : the missing link to optimum health

Author:

Robinson, Jo, 1947- author.

ISBN:

9780316227940

Edition:

First edition.

Publication Information:

New York : Little, Brown and Co., 2013.

Physical Description:

viii, 407 pages : illustrations ; 25 cm.

Contents:

Wild nutrients: lost and found -- 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! 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.

Subject Term:

Nutrition.

Nutrition -- History.

Natural foods.

Natural foods -- History.

Cooking (Natural foods)

Nutritional anthropology

Cooking (Vegetables)

Cooking (Fruit)

Summary:

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.

Holds:

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Library	Call Number	Status
Searching... Bayport Public Library	613.2 ROB	Searching... Unknown
Searching... Hardwood Creek Library (Forest Lake)	613.2 ROB	Searching... Unknown
Searching... Park Grove Library (Cottage Grove)	613.2 ROB	Searching... Unknown

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Summary

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.

Author Notes

Jo Robinson is the author or co-author of 14 books of nonfiction. Her research on pastured animals has been featured in the New York Times , the Wall Street Journal , Time , Mother Jones , USA TODAY , Men's Health , the San Francisco Chronicle , Atlantic Monthly , and many other publications. She lives and works on Vashon Island, a rural island close to Seattle, WA.

Reviews (1)

Booklist Review

For some, locavorism isn't enough. Farmed food of any sort lacks the full panoply of flavors and textures that wild foods bring to the table. Moreover, wild foods offer some nutritional advantages and may be richer in some vitamins and minerals than their cultivated cousins. Some laboratory studies have concluded that medical benefits, including protection from cancer cells, can be found in vegetables such as brussels sprouts. Despite her impassioned advocacy for eating foods culled from woodlands and creek beds, Robinson is not so doctrinaire as to believe that everyone has the time or the access to such foods. So she offers a guide to buying the best, most flavorful produce in supermarkets. Robinson guides readers through ranks of greens, explaining how to judge lettuces by color and why to select loose spinach rather than the bagged variety. Such guides can benefit grocery shoppers who lack the means of foraging their dinners.--Knoblauch, Mark Copyright 2010 Booklist

Wild Nutrients: Lost and Found	p. 3
Part 1 Vegetables
1 From Wild Greens to Iceberg Lettuce: Breeding Out the Medicine	p. 21
2 Alliums: All Things to All People	p. 47
3 Corn on the Cob: How Supersweet It Is!	p. 74
4 Potatoes: From Wild to Fries	p. 96
5 The Other Root Crops: Carrots, Beets, and Sweet Potatoes	p. 111
6 Tomatoes: Bringing Back Their Flavor and Nutrients	p. 137
7 The Incredible Crucifers: Tame Their Bitterness and Reap the Rewards	p. 158
8 Legumes: Beans, Peas, and Lentils	p. 177
9 Artichokes, Asparagus, and Avocados: Indulge!	p. 195
Part 2 Fruits
10 Apples: From Potent Medicine to Mild-Mannered Clones	p. 215
11 Blueberries and Blackberries: Extraordinarily Nutritious	p. 239
12 Strawberries, Cranberries, and Raspberries: Three of Our Most Nutritious Fruits	p. 260
13 Stone Fruits: Time for a Flavor Revival	p. 276
14 Grapes and Raisins: From Muscadines to Thompson Seedless	p. 303
15 Citrus Fruits: Beyond Vitamin C	p. 318
16 Tropical Fruits: Make the Most of Eating Globally	p. 345
17 Melons: Light in Flavor and Nutrition	p. 359
Acknowledgments	p. 373
Scientific References	p. 375
Index	p. 401

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Booklist Review

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