Eating On The Wild Side with Jo Robinson

In Eating on the Wild Side investigative journalist Jo Robinson describes how 400 generations of farmers have made food less nutritious. 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. 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 as well.