Saturday, October 11, 2014

Eating on the Wild Side by Jo Robinson

This sounded intriguing. A book about how we have basically genetically altered our food into un-nutritious oblivion.

Not quite. True, this book does go through a lot of wild fruits and veggies vs the ones we have now to pick from the supermarket. It also gave some really good advice on how to pick the best fruits and veggies from markets and farmer's markets.

The chapters are broken up into fruit and vegetable families: wild greens and lettuce, alliums, corn, potatoes, root vegetables, tomatoes, crucifers, apples, berries, citrus, etc.

She includes quite a few charts that you could take with you when you go shopping so you know what are the most nutritious kinds of produce to buy. There are a lot of hints about storing produce and the best way and time to eat everything. I had no idea that if you cut garlic, you should let it rest for 10 minutes before you heat it so you can get the maximum amount of allicin ( a cancer fighting enzyme). If you heat garlic immediately after chopping/pressing for even 30 seconds, 90% of the cancer fighting enzyme is gone. Kind of disheartening when you think you've been doing something good for yourself!

I've made a few changes to my diet based on this book, including drinking purple carrot juice daily (it's amazing what this stuff has been shown to achieve in studies). Some of the advice, I will probably never do even if it does help me, just because of time, or lack thereof, on my part.

Well worth reading and keeping as a reference. I originally got this from the library but ended up buying the kindle version to keep.


Post a Comment