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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.