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Jo Robinson

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

by Jo Robinson (Author) Format: Kindle Edition

4.8 1,305 ratings

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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.

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. --This text refers to the paperback edition.

Review

"I learned so much from this outstanding book. Highly recommended reading for all who are health conscious."―Andrew Weil, MD

"Phenomenal....The cure for what ails us is right there, and it's delicious."―Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns

"Because recent studies have taught us that we should be getting our beta carotene and other health-builders not from pills but from well-grown food, this book is just what gardeners and cooks need."―The Washington Post

"Eating on the Wild Side is a wonderful, enlightening book. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines--most of it unknown to nutritional scientists, physicians, and lay people alike."―Loren Cordain, Ph.D., author of The Paleo Diet

"If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Eating on the Wild Side illustrates why she is without a doubt the quiet anchor of the movement. Only Michael Pollan would come close to her superbly researched work.."―Bill Kurtis, Chairman and Founder, Tallgrass Beef Company

"With Eating on the Wild Side, Jo Robinson has written the next Omnivore's Dilemma--a book of revelations that food lovers and home cooks everywhere will be reading, recommending, quoting, and living by. Robinson may not be a household name yet, but her groundbreaking work will turn much of what you thought you knew about food upside down and inside out."―Epicurious.com

"From its pages, you will get a wonderful education on the changes that have taken place in agriculture over the past century, and you will discover new ways to enhance your health by choosing the best that natures has to offer us."―The Sacramento Bee

"A great book. I think people will change the way they buy their food. I know that I will."―Dr. Sanjay Gupta

"Robinson busts conventional wisdom on vegetables. Those of us who follow nutrition news have heard it all. And so it is not insignificant to say that Robinson has turned things on their proverbial heads."―The Huffington Post

"Eating more fruits and vegetables is wise advice. This entertaining and informative guidebook shows us why it's true--and which types are the best to add to our diet."―Shelf Awareness --This text refers to the paperback edition.

From Booklist

For some, locavorism isn’t enough. Farmed food of any sort lacks the full panoply of flavors and textures that wild foods bring to the table. Moreover, wild foods offer some nutritional advantages and may be richer in some vitamins and minerals than their cultivated cousins. Some laboratory studies have concluded that medical benefits, including protection from cancer cells, can be found in vegetables such as brussels sprouts. Despite her impassioned advocacy for eating foods culled from woodlands and creek beds, Robinson is not so doctrinaire as to believe that everyone has the time or the access to such foods. So she offers a guide to buying the best, most flavorful produce in supermarkets. Robinson guides readers through ranks of greens, explaining how to judge lettuces by color and why to select loose spinach rather than the bagged variety. Such guides can benefit grocery shoppers who lack the means of foraging their dinners. --Mark Knoblauch --This text refers to an alternate kindle_edition edition.

Amazon.com Review

Photos from Jo's Personal Garden

Black Tomatoes

Blue Jade Corn

Purple Sprouting Broccoli

Purple Carrots

View to the South

Potato Salad with Sun-Dried Tomatoes and Kalamata Olives

Prep time: 15 minutes

Cooking time: 20-45 minutes, depending on method

Chilling time: 24 hours

Yield: 5 cups

Ingredients

2 pounds unpeeled new potatoes or unpleeled baking potatoes, preferably with red, blue, or purple flesh

1/2 cup oil-packed sun-dried tomatoes, drained and chopped or julienned

1/2 cup thinly sliced red onions or chopped scallions (including white and green parts)

1/3 cup extra virgin olive oil, preferably unfiltered

3 tablespoons red or white wine vinegar

1 tablespoon sugar

1–2 garlic cloves, pushed through a garlic press

1/2 teaspoon powdered mustard or 1 teaspoon prepared mustard

1/2 cup pitted and chopped kalamata olives

1/3 cup chopped prosciutto or diced cooked bacon (optional)

Directions

Steam or microwave the potatoes in their skins until they are tender. Cool and store in the refrigerator for 24 hours. Quarter the chilled potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove the skins. Combine remaining ingredients in a small bowl and pour over the potatoes. Toss to coat evenly. Serve cold or at room temperature.

--This text refers to an alternate kindle_edition edition.

Print length

324 pages
Language

English
Sticky notes

On Kindle Scribe
Publisher

Little, Brown Spark
Publication date

June 4, 2013
File size

14575 KB
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Product details

ASIN ‏ : ‎ B00A2DVYSM
Publisher ‏ : ‎ Little, Brown Spark; 1st edition (June 4, 2013)
Publication date ‏ : ‎ June 4, 2013
Language ‏ : ‎ English
File size ‏ : ‎ 14575 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 324 pages

Best Sellers Rank: #251,407 in Kindle Store (See Top 100 in Kindle Store)
- #33 in Food Science (Kindle Store)
- #309 in Nutrition (Kindle Store)
- #943 in Diets

Customer Reviews:
4.8 1,305 ratings

About the author

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Jo Robinson

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I am an investigative journalist who specializes in science and health. In my most recent books, I have mined the scientific literature for information about how we've diminished the nutrient content of our diet, when and why we did it, and how we can recoup the losses by making more informed choices at the supermarket, farmers market, and in seed catalogs. My latest book, Eating on the Wild Side, a New York Times bestseller, explains how to select the most delicious and nutritious varieties of fruits and vegetables currently available. I live on Vashon Island, an island a short ferry ride from Seattle, where I have a demonstration garden showcasing some of the most stellar varieties.

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T Mills

Super informative

Reviewed in the United States on October 30, 2023

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Love, love, love this book.

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Debbie

Fantastic information

Reviewed in the United States on January 16, 2023

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If you’re a science nerd, health enthusiast, plant lover, gardener, and/or foodie this book is for you. So much good information and so interesting, the author has certainly done her research and she even includes recipes. I’ve been plant based for a few decades as well as a health care professional and researcher and I learned so much more about the nutritional content of the different varieties of species of food plants and the tremendous variation therein. She also informs on the best ways for cooking these plants to maintain and benefit from their valuable phytonutrients. I am reading it a second time to try to retain as much of the interesting information as possible and will continue to refer back to it especially when I visit the farmers market. We need to advocate for the growing and availability of more varieties of heirloom plants and not just purchase the most commercially desirable but nutritionally bereft “cheap” ones because in the long run it is to our own detriment.

3 people found this helpful

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Ruth

"Let Food Be Thy Medicine"

Reviewed in the United States on July 8, 2013

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Hippocrates recognized the link between healthy food and healthy bodies long before Michael Pollan called it to our attention in the present era

Jo Robinson goes further into this subject and has written a really engrossing book for anyone who is interested in getting the most bang for their nutritional buck. She compares the nutritional values of the wild plants that our not-so-distant forebears based their diets upon with what deliberate and selective plant breeding has produced for us today. Selective plant breeding in many instances
has produced plant breeds that are Roundup resistant but stripped of vital nutrients. In some cases, it has produced new varieties that last well in shipping and storage, but are not packing the nutritional punch of the original varieties, leaving our bodies less than optimally nourished and less healthy than they could be.

Robinson offers some really interesting research results that can guide you to the varieties of fruits and vegetables on offer at your local supermarket that offer the greatest nutritional value. Beyond that, she tells you about other, less common varieties that are nutritional superstars often available at local farmers' markets.

Anyone listening to pharmaceutical ads on television can be frightened by the side-effects that are mentioned and wonder if their original malady isn't less worrisome than what they are trading it for when they swallow toxic remedies that are often rushed to market before sufficient testing is completed. Love those BigPharma lobbyists on capital hill. Knowing this, I try natural remedies before pharmaceuticals and help my body to help heal itself. A case in point is my knee osteoarthritis. Rather than risk the serious
side-effects that accompany long-term use of NSAIDS for this kind of pain, I am opting to get pain relief through adding cherries and fish oil to my daily fare. It works! Much less inflammation, much less pain. Just as much relief as I was getting while I was using NSAIDS. And no more worries that I am trading my knee pain for a heart attack, stroke, or GI bleed. Ms. Robinson identifies which cherry varieties offer the most pain-relieving punch, and I am benefitting from her knowledge about the real medicinal benefits that plants can offer.

Robinson has so much valuable information packed into this book that I think everyone should read it to see for themselves what your body is able to do to achieve optimal function when supplied with the most beneficial nutrients. I love this book.

14 people found this helpful

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Amazon Customer

It was a great book except for one thing!

Reviewed in the United States on December 19, 2022

Verified Purchase

First, let me state that I have many degrees in alternative and oriental medicine and have been in the holistic lifestyle for close to 30 years. The book was more of a refresher of information I was taught in school and research I've read over the years. She does a great job explaining and breaking down each fruit and vegetable. With that being said the ONLY thing that is complete misinformation in this book is that she states that microwaves are safe and healthy to use and help your vegetables. Given that this book was written back in 2013, I'll give it some understanding, but still, the dangers of cooking with microwaves were around back then. Let it be clear that using a microwave to cook your food is very bad for your health. For one it kills all the nutrients in your food and you are eating dead food; which is why food always tastes bland coming out. The second most important bit of information is that microwaves put radiation into food. This means that every time you cook with a microwave, not only is your food dead of nutrition, but you eat radiation each time. This is backed by independent many studies from all over the world. As with all things in life, we should always educate ourselves and continue to seek out the most recent independent studies. For those reading this, if you don't believe me, please feel free to do your research, not google research, and see for yourself. Microwaves are very bad for us and can lead to many health problems down the road.

None the less I still think this is a great book for people to read and learn about the importance of what we eat. The author did a great job of research, except for the microwaves.

20 people found this helpful

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Andrew Bates

Amazing, well-supported coverage that will change your food priorities!

Reviewed in Canada on July 14, 2021

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I picked up at least 20 solid tips on where, what and how to find best nutrition in the produce available. It has already changed how I eat. My big search now is with local farmers to see what they have in heirloom and organic produce. A great exciting adventure of discovery and taste sensations. With our highly challenged, low quality mainstream food supply, the content of this book is a must know for all of us in maintaining optimal health; and crucial for dealing with any health conditions.

Legolas

A lire

Reviewed in France on July 4, 2021

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Vraiment intéressant pour tirer le meilleur de notre alimentation.

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Fantastic Mrs Fox

You'll never cook or eat the same way again.

Reviewed in the United Kingdom on January 22, 2019

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This book is amazing. I've been cooking my food wrong for 37 years! As a health conscious foodie this hbook has revolutionised the way I buy, cook and eat food. I've just bought load of seeds to grow my own broccoli, kale and corn. It's honestly a life changing book. I loved it.

One person found this helpful

Kreativa

An easy and useful guide

Reviewed in Germany on June 4, 2016

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This book is very useful. The way you keep or prepare food increase or decrease ist property. Here is clearly explained in an easy way also how to choose the most valuable vegetables in the stores. I am happy I bought it.

Maria Barbado

My bueno!

Reviewed in Spain on October 14, 2013

Verified Purchase

Sencillo, muy directo y con muy buenos consejos a la hora de consumir frutas y verduras de forma más sana y ecológica.

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

About the Author

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From Booklist

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Photos from Jo's Personal Garden

Potato Salad with Sun-Dried Tomatoes and Kalamata Olives

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About the author

Jo Robinson

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