Jo Robinson (Get this book)In today's supermarkets, farmer's markets and backyard gardens, one can find hundreds of varieties of vegetables and fruits grown for their high sweet, starch and fat contents and lack of bitterness. According to the extensive research compiled by Jo Robinson in Eating on the Wild Side, though, these varieties--distant relatives of the wild plants our hunter-gatherer ancestors forged for--are often less nutritious than those "bitter, tough, thick-skinned and seedy" wild fruits and vegetables we used to eat. Many modern foods lack high levels of the phytonutrients that aid our ability to fight off diseases (including cancer and diabetes). Robinson's solution is to provide detailed information on more than 27 vegetables and two dozen fruits so consumers know exactly which type of plant packs the most nutrient-rich wallop. This entertaining and informative guidebook shows us why it's true--and which types are the best to add to our diet.--Shelf Awareness
