Eating on the Wild Side

The Missing Link to Optimum Health

De: Jo Robinson

Narrado por: Erin Bennett

The next stage in the food revolution - a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.

Eating on the Wild Side is the first book to reveal the nutritional history of our fruits and vegetables. Starting with the wild plants that were central to our original diet, investigative journalist Jo Robinson describes how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants. New research shows that these losses have made us more vulnerable to our most troubling conditions and diseases - obesity, diabetes, cancer, cardiovascular disease, chronic inflammation, and dementia.

In an engaging blend of science and story, Robinson describes how and when we transformed the food in the produce aisles. Wild apples, for example, have from three to 100 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 10minutes 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.
• 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.

PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your My Library section along with the audio.©2013 Jo Robinson (P)2013 Hachette Audio

Excellent Information

Great book, very well written and accessible. The narration is well done, and the format of the book lends itself to both a straight through reading and a reference to peruse.

Excellent information

There is great information in this book. I especially enjoyed the history of our common foods and how they have been manipulated over time to make them more appealing but less nutritious. The narration is very good with occasional misses on pronunciation. I wish there were some information on squashes. Also, there is frequent mention of a PDF summary of the storage information and variety recommendations which I can't find. Highly recommended and very useful.

Favorite

This is my favorite, favorite, favorite nutrition book. I listen to it on the way to farmer’s market and i re-listen to the whole thing every few months to keep brain-washing myself and keep me motivated. I practice medicine and am able to give tips and always advise this book! Bow down!

Masterpiece

Great book with solid and comprehensive information for anyone. The reading is well done, my only complaint would be when the narrator appears to have gotten a cold during the recording of the book. It would have been better to wait until well to complete the work.

surprising and fascinating

I know a lot about nutrition but this book contains tips I didn't know about.
well worth a listen!

very informative and makes picking produce easier

The book very information dense and the narrator is a little dry but I have come to expect that from most non-story audiobooks. The information it provides is very usable and especially for for people that don't want to majorly overhaul their diets and only want to tweak it to get more nutrition from the things they already eat. I think it is worth a listen for anyone that is interested in nutrition.

Invaluable and Insightful

Would you try another book from Jo Robinson and/or Erin Bennett?

I would definitely try other books by Jo Robinson.

What could Jo Robinson have done to make this a more enjoyable book for you?

The only way to make this book more enjoyable would be to write a companion seasonal cookbook.

What didn’t you like about Erin Bennett’s performance?

Erin presented the technical and anecdotal information in a manner that was both pleasant and neutral without sounding the least bit boring.

What character would you cut from Eating on the Wild Side?

N/A

Any additional comments?

Research data about food and nutrition are so often used to promote diet trends that it has become difficult to parse what is useful data from what is manipulative propaganda. Jo Robinson's book is invaluable because it simply and expertly explores the origins and nutritional value of all kinds of food. She provides historical knowledge and current research to guide one's ability to identify, choose, store and prepare each kind of food to maintain maximum flavor and phytonutrient content. Her book is insightful because traditional wisdom about food and its preparation does not always agree with current scientific research. If you eat fresh food, you must read this book.

Farber's Barket! Pebbican!

Would you consider the audio edition of Eating on the Wild Side to be better than the print version?

No. Unless the voice in your head when you read has a cold and then I guess it would be a tie.

Who would you have cast as narrator instead of Erin Bennett?

Someone without a cold.

Any additional comments?

The information is interesting and useful and I was totally enjoying the book until around the 6:40:00 mark where the narrator literally developed a cold. It lasted for a few chapters (maybe 2 hours or so) which is a really long time to listen to someone with a stuffy nose read a book if you get annoyed by weird sounds. The book is good, though.

Interesting information

Good information. The narrator did a good job with the subject but she caught a cold in the middle of the book.

Wild side

Great! Listen and read Bbb ydfhi Tessie you will see how many women in your team will