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Book

Eating on the wild side : the missing link to optimum health

Call Number

  • 613.2 R6624 (CEN)

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Edition

1st ed.

Publication Information

New York : Little, Brown and Co., 2013.

Physical Description

viii, 407 p. : ill. ; 25 cm.

Summary

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.

Contents

  • Wild nutrients: lost and found
  • Part one: Vagetables. From wild greens to iceberg lettuce : breeding out the medicine
  • Alliums : all things to all people
  • Corn on the cob : how supersweet it is!
  • Potatoes : from wild to fries
  • The other root crops : carrots, beets, and sweet potatoes
  • Tomatoes : bringing back their flavor and nutrients
  • The incredible crucifers : tame their bitterness and reap their rewards
  • Legumes : beans, peas, and lentils
  • Artichokes, asparagus, and avocados : indulge! Part two: Fruits. Apples : from potent medicine to mild-mannered clones
  • Blueberries and blackberries : extraordinarily nutritious
  • Strawberries, cranberries, and raspberries : three of our most nutritious foods
  • Stone fruits : time for a flavor revival
  • Grapes and raisins : from muscadines to Thompson seedless
  • Citrus fruits : beyond vitamin C
  • Tropical fruits : make the most of eating globally
  • Melons : light in flavor and nutrition.

Subjects