First Edition published in 2013
Eating on the Wild Side: The Missing Link to Optimum Health
By Jo Robinson
Did you know that iceberg lettuce, the most popular variety of leafy green in the US, has the lowest nutritional value of all types of lettuce, or that broccoli begins losing its cancer fighting compounds 24 hours after being harvested? After gathering, studying and analyzing the information from more than one thousand research journals published in the US and abroad, bestselling investigative journalist Jo Robinson explains how the application of technology to agriculture over the generations has led to the loss of important phytonutrients (phyton: plant). According to Robinson, compared with wild fruits and vegetables, most of our man-made varieties are significantly lower in vitamins, minerals, and essential fatty acids. Moreover, some varieties of produce in our supermarkets are so relatively low in phytonutrients and high in sugar that they can aggravate our health problems, instead of alleviating them. Therefore, if you are trying to gain the most health benefits from your vegetables, the choices that you make while shopping for fresh produce are essential. As described in the book, two of the main factors to consider while trying to identify the most healthful vegetables available are their color and the arrangement of their leaves. “Plants can’t fight their enemies or hide from them, so they protect themselves by producing an arsenal of chemical compounds (phytonutrients) that protect them from insects, disease, damaging ultraviolet light, inclement weather, and browsing animals,” Robinson explains. As a consequence, plants that are more exposed to these factors, such as those with loose and open leaves, generate more phytonutrients. The phytonutrients found in greens enhance our immune system, repair DNA damage and prevent cancer.
Eating on the Wild Side is an extraordinarily informative book that will give you the tools you need to improve your diet by choosing the most highly nutritious varieties of fruits and vegetables, and the most efficient ways to store, prepare and cook your produce in order to retain most of their health benefits. By making some easy and simple changes to your shopping, storing and cooking habits, you can significantly improve your overall health.
- More about books.
- Living with the Planet, Catherine von Ruhland
- Silent Spring, Rachel Carson
- Ready, Set, Green, Graham Hill & Meaghan O’Neill
- A New Green History of the World, Clive Ponting
- Walden, or Life in the Woods, Henry D. Thoreau
- Mad Cowboy, Howard F. Lyman
- The Climate War, Eric Pooley
- An Autobiography or The Story of my Experiments with Truth, Mohandas Gandhi
- It’s Easy Being Green, Crissy Trask
- The Genesis Enigma, Andrew Parker
- Why People Need Plants, Edited by Carlton Wood and Nicolette Habgood