Poetry Madness
 
 

Recently Viewed clear list


Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
  1. $18.19 Sale Hardcover add to wish list

    The Enchanted

    Rene Denfeld 9780062285508

spacer
Qualifying orders ship free.
$39.98
New Compact Disc
Ships in 1 to 3 days
Add to Wishlist
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
5 Remote Warehouse Sports and Fitness- Medicine Nutrition and Psychology
5 Remote Warehouse Sports and Fitness- Medicine Nutrition and Psychology

Eating on the Wild Side: The Missing Link to Optimum Health

by

Eating on the Wild Side: The Missing Link to Optimum Health Cover

 

Synopses & Reviews

Synopsis:

The next stage in the food revolution—a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.

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. New research shows that these losses have made us more vulnerable to our most troubling conditions and diseases—obesity, diabetes, cancer, cardiovascular disease, chronic inflammation, and dementia.

In an engaging blend of science and story, Robinson describes how and when we transformed the food in the produce aisles. Wild apples, for example, have from three to 100 times more antioxidants than Galas and Honeycrisps, and are five times more effective in killing cancer cells. Compared with spinach, one of our present-day "superfoods," wild dandelion leaves have eight times more antioxidant activity, two times more calcium, three more times vitamin A, and five times more vitamins K and E.

How do we begin to recoup the losses of essential nutrients? 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 in our supermarkets, farmers markets, and U-pick orchards. Eating on the Wild Side provides the world's most extensive list of these superlative varieties. Drawing on her five-year review of recently published studies, Robinson introduces simple, scientifically proven methods of storage and preparation that will preserve and even enhance their health benefits:

Squeezing fresh garlic in a garlic press and then setting it aside for ten minutes before cooking it will increase your defenses against cancer and cardiovascular disease.

Baking potatoes, refrigerating them overnight, and then reheating them before serving will keep them from spiking your blood sugar.

Cooking most berries makes them more nutritious.

Shredding lettuce the day before you eat it will double its antioxidant activity.

Store watermelon on the kitchen counter for up to a week and it will develop more lycopene.

Eat broccoli the day you buy it to preserve its natural sugars and cancer-fighting compounds.

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.

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.

Product Details

ISBN:
9781478950967
Author:
Robinson, Jo
Publisher:
Audiogo
Subject:
Nutrition
Subject:
Sports and Fitness-Medicine Nutrition and Psychology
Copyright:
Edition Description:
Compact Disk
Publication Date:
20130831
Binding:
COMPACT DISC
Language:
English

Related Subjects

Cooking and Food » By Ingredient » Fruit
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Nutrition
Health and Self-Help » Health and Medicine » Nutrition
History and Social Science » Sociology » Agriculture and Food
Sports and Outdoors » Sports and Fitness » Medicine Nutrition and Psychology

Eating on the Wild Side: The Missing Link to Optimum Health New Compact Disc
0 stars - 0 reviews
$39.98 In Stock
Product details pages Audiogo - English 9781478950967 Reviews:
"Synopsis" by ,
The next stage in the food revolution—a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.

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. New research shows that these losses have made us more vulnerable to our most troubling conditions and diseases—obesity, diabetes, cancer, cardiovascular disease, chronic inflammation, and dementia.

In an engaging blend of science and story, Robinson describes how and when we transformed the food in the produce aisles. Wild apples, for example, have from three to 100 times more antioxidants than Galas and Honeycrisps, and are five times more effective in killing cancer cells. Compared with spinach, one of our present-day "superfoods," wild dandelion leaves have eight times more antioxidant activity, two times more calcium, three more times vitamin A, and five times more vitamins K and E.

How do we begin to recoup the losses of essential nutrients? 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 in our supermarkets, farmers markets, and U-pick orchards. Eating on the Wild Side provides the world's most extensive list of these superlative varieties. Drawing on her five-year review of recently published studies, Robinson introduces simple, scientifically proven methods of storage and preparation that will preserve and even enhance their health benefits:

Squeezing fresh garlic in a garlic press and then setting it aside for ten minutes before cooking it will increase your defenses against cancer and cardiovascular disease.

Baking potatoes, refrigerating them overnight, and then reheating them before serving will keep them from spiking your blood sugar.

Cooking most berries makes them more nutritious.

Shredding lettuce the day before you eat it will double its antioxidant activity.

Store watermelon on the kitchen counter for up to a week and it will develop more lycopene.

Eat broccoli the day you buy it to preserve its natural sugars and cancer-fighting compounds.

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.

spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.