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Eating on the Wild Side: The Missing Link to…
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Eating on the Wild Side: The Missing Link to Optimum Health (edició 2014)

de Jo Robinson (Autor)

MembresRessenyesPopularitatValoració mitjanaMencions
300770,929 (4.14)3
Starting with the wild plants that were central to our original diet, investigative journalist Robinson reveals the nutritional history of our fruits and vegetables, describing how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants.… (més)
Membre:Amanda.Turner
Títol:Eating on the Wild Side: The Missing Link to Optimum Health
Autors:Jo Robinson (Autor)
Informació:Little, Brown and Company (2014), Edition: Reprint, 416 pages
Col·leccions:La teva biblioteca
Valoració:
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Eating on the Wild Side: The Missing Link to Optimum Health de Jo Robinson

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This is a practical book on the nutrition contained in our produce. She describes how our fruit and vegetables began, the changes that have taken place either by accident or by human intervention, and whether those changes improved them nutritionally or not. She also tells us how to pick more the more nutritious food in our stores, farm markets and which to grow. This is a reference I want to keep. ( )
  Wren73 | Mar 4, 2022 |
Spannend sind die Zusammenhänge zwischen Ernährung und Erkrankung.
Die herausgezüchteten Phytonährstoffe haben mich beeindruckt
  Elisa_Irt | Jan 30, 2018 |
I expected this book to advocate eating dandelions and "wild" foods picked in the woods. Not so! It's actually about the nutrition in the vegetables and fruits we typically purchase and eat, and more about what you can find in the produce section of your local grocery store. Ms. Robinson discusses the nutrition in lettuce, carrots, tomatoes, apples, potatoes, oranges, broccoli, beans, etc. and tells how to pick the most nutritious varieties, how to store them, and how to cook them for the most nutrition. There's a heavy emphasis on bionutrients, anthocyanins, and antioxidants, which I understand is actually more controversial than the book discusses. I thought that heirloom varieties are always more nutritious, but that's not always the case - and yes, dandelions are mentioned, but she doesn't spend much time on it. And for the gardeners, nutritious varieties are listed. I borrowed the kindle version from the library but this is a book I want to own and be able to reference on a regular basis - there's just too much good information here to be able to remember it all. ( )
  J.Green | Jan 10, 2017 |
Who knew that a non-fiction book listing fruits and vegetables would be a good listen on audio CD? It actually was. Some of the information provided was super helpful and interesting. I have been sharing everything I learned about nutrition and how to buy and prepare the best foods. Loved it! ( )
  bjoelle5 | Feb 10, 2016 |
I really just skimmed the book to get a feel for it, but I think I've gathered enough to have a good opinion. Robinson gives natural histories and laboratory results of chemical analyses, likelihood of pesticide residues, and shopping tips to get the optimum in taste and food values.
Several surprises. Imported fresh foods will likely have much less pesticide residues. Processed tomatoes represent riper fruit and thus are superior in nutrition and flavor compared to tomatoes sold fresh, because they are picked at vastly different points in ripeness. Sour cherry juice is an active reducer of muscle pain.
I may re-visit the book in the winter when I have more reading time. ( )
  2wonderY | Sep 21, 2015 |
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Starting with the wild plants that were central to our original diet, investigative journalist Robinson reveals the nutritional history of our fruits and vegetables, describing how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants.

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Mitjana: (4.14)
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