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. We can take control of our health 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 and provides the world’s most extensive list of these superlative varieties. 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. Copyright 2013, softcover, 304 pages.
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