This book is written by author Jo Robinson. Use coupon code 20off. Ever since farmers first planted seeds , years ago, humans have been destroying the nutritional value of their fruits and vegetables.
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Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for over generations. Eating on the Wild Side reveals the solutionchoosing 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. Paperback or Softback. Seller Inventory BBS Brand New!. Seller Inventory ZZN.
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Jo Robinson. Publisher: Little, Brown and Company , This specific ISBN edition is currently not available. View all copies of this ISBN edition:. About the Author : Jo Robinson is the author or coauthor of 14 nonfiction books. Buy New Learn more about this copy.
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Seller Rating:. Wild apples, for example, have from three to 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. How do 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:Squeezing fresh garlic in a garlic press and then setting it aside for ten minutes before cooking it will increase your defenses against cancer and cardiovascular disease. Baking potatoes, refrigerating them overnight, and then reheating them before serving will keep them from spiking your blood sugar.
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Cooking most berries makes them more nutritious. Shredding lettuce the day before you eat it will double its antioxidant activity.
Store watermelon on the kitchen counter for up to a week and it will develop more lycopene. Eat broccoli the day you buy it to preserve its natural sugars and cancer-fighting compounds. The 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.
Eating on the Wild Side: The Missing Link to Optimum Health (Hardcover)
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