Call number
613.2 ROB
Collection
Publication
Little, Brown and Company (2014), Edition: Reprint, 416 pages
Description
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.
User reviews
LibraryThing member Sharon.Flesher
In Eating on the Wild Side, nutrition researcher Jo Robinson turns the produce aisle into a medicine cabinet. She has sorted through massive quantities of food studies to reveal the fruit and vegetable superstars and how to select, store and prepare them to maximize absorption of vitamins,
Each fruit and vegetable is introduced with a description of its wild ancestor and a brief history of its domestication and resulting nutritional changes. Some cultivars have retained more of the wild nutrients than others. Robinson discusses the cultivars most available in U.S. supermarkets or farmer's markets, the relative merits of each, and when canned or frozen versions may serve as well as fresh.
I learned, for example, that purple carrots are the richest in bionutrients, and for all carrots, nutrients are more available if the carrot is cooked rather than raw. The best practice is to steam the carrots whole and slice them after. She also recommends eating them with a little oil or fat.
At the end of each chapter, Robinson provides a chart of recommended types and varieties of the fruit or vegetable for shoppers and home gardeners, as well as a good-better-best summary.
This book is highly useful. I have it out from the library but intend to purchase a copy to keep as a reference.
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minerals, fiber and antioxidants.Each fruit and vegetable is introduced with a description of its wild ancestor and a brief history of its domestication and resulting nutritional changes. Some cultivars have retained more of the wild nutrients than others. Robinson discusses the cultivars most available in U.S. supermarkets or farmer's markets, the relative merits of each, and when canned or frozen versions may serve as well as fresh.
I learned, for example, that purple carrots are the richest in bionutrients, and for all carrots, nutrients are more available if the carrot is cooked rather than raw. The best practice is to steam the carrots whole and slice them after. She also recommends eating them with a little oil or fat.
At the end of each chapter, Robinson provides a chart of recommended types and varieties of the fruit or vegetable for shoppers and home gardeners, as well as a good-better-best summary.
This book is highly useful. I have it out from the library but intend to purchase a copy to keep as a reference.
Show Less
LibraryThing member 2wonderY
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
I may re-visit the book in the winter when I have more reading time.
Several
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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.
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Awards
IACP Cookbook Award (Winner — 2014)
Pages
416
ISBN
0316227935 / 9780316227933
UPC
884391623914