Eating on the Wild Side: The Missing Link to Optimum Health. This item is unavailable.
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Language: English
Published by Little, Brown Spark, 2014
- Softcover
- Used
Seller: Dream Books Co., Denver, CO, U.S.A.Dream Books Co.
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Softcover
Condition: Used - Fair
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Item description from seller
This copy has clearly been enjoyedâexpect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.
Seller Inventory # 4EKGU9008CRN_ns
- Title
- Eating on the Wild Side: The Missing Link to Optimum Health
- Author
- Robinson, Jo
- Publisher
- Little, Brown Spark
- Publication year
- 2014
- Condition
- acceptable
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0316227935
- ISBN 13
- 9780316227933
Uncover the next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.
Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.
Eating on the Wild Side reveals the solution—choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.
Eating on the Wild Side reveals the solution—choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
"Synopsis" may belong to another edition of this title.
About the Author
Jo Robinson is the author or co-author of 14 books of nonfiction. Her research on pastured animals has been featured in the New York Times, the Wall Street Journal, Time, Mother Jones, USA TODAY, Men's Health, the San Francisco Chronicle, Atlantic Monthly, and many other publications. She lives and works on Vashon Island, a rural island close to Seattle, WA.
"About the title" may belong to another edition of this title.
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