Eating on the Wild Side: The Missing Link to Optimum Health

From Barnes & Noble

Farmers began planting seeds more than 10,000 years ago. In the hundreds of centuries, farmers and then scientists found ways to increase production, but according to investigative journalist Jo Robinson, their "advances" often robbed foods of their nutritional value and flavor. In Eating on the Wild Side, she present radical new ways to reclaim the nutrients and flavor we have lost. Some of her tips sound counterintuitive: She notes, for instance, that tearing apart Romaine and Iceberg lettuce the day before you eat it actually quadruples its antioxidant content; and, believe it or not, canned tomatoes are healthier than fresh tomatoes. A radical, portable education in getting the most out of what we eat.

From the Publisher

"What would we do without Jo Robinson? A modern-day Hippocrates, she's written the prescription for good health in her phenomenal new book, Eating on the Wild Side. And this is no bitter medicine: Robinson points to wiser choices we can make not only at the farmers' market but also in the aisles of our supermarkets. The cure for what ails us is right there, and it's delicious." --Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns

"Because recent studies have taught us that we should be getting our beta carotene and other health-builders not from pills but from well-grown food, this book is just what gardeners and cooks need." --The Washington Post

"Eating on the Wild Side is a wonderful, enlightening book. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines--most of it unknown to nutritional scientists, physicians, and lay people alike." --Loren Cordain, Ph.D., author of The Paleo Diet

"If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Her latest book, Eating on the Wild Side, illustrates why she is without a doubt the quiet anchor of the movement. Only Michael Pollan would come close to her superbly researched work. It's the kind of solid foundation a movement needs to move forward. In this book, she takes us to another level, beyond the common theme of sustainability. As an example, who doesn't believe that 'an apple a day keeps the doctor away.' Jo Robinson teaches us to discern which apple will do that. We learn that the Golden Delicious, our most popular apple, actually has too much sugar and can raise your triglycerides instead of keeping that doctor away. 400 generations have passed since homo sapiens entered the Age of Agriculture and began to alter the wild plants that helped us evolve. This book details what we lost in the process. With Jo Robinson's help we can find the nutrition again."-- Bill Kurtis, Chairman and Founder, Tallgrass Beef Company

"With Eating on the Wild Side, Jo Robinson has written the next Omnivore's Dilemma--a book of revelations that food lovers and home cooks everywhere will be reading, recommending, quoting, and living by. Robinson may not be a household name yet, but her groundbreaking work will turn much of what you thought you knew about food upside down and inside out." --Epicurious.com