- Gebundene Ausgabe: 416 Seiten
- Verlag: Little, Brown and Company; Auflage: 1 (4. Juni 2013)
- Sprache: Englisch
- ISBN-10: 0316227943
- ISBN-13: 978-0316227940
- Größe und/oder Gewicht: 15,9 x 3,2 x 24,1 cm
- Durchschnittliche Kundenbewertung: 4 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 159.843 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Eating on the Wild Side: The Missing Link to Optimum Health (Englisch) Gebundene Ausgabe – 4. Juni 2013
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"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
Über den Autor und weitere Mitwirkende
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.
Derzeit tritt ein Problem beim Filtern der Rezensionen auf. Bitte versuchen Sie es später noch einmal.
bei weitem nicht die beste Nährstoffversorgung bekommt. Die Autorin orientiert sich dabei nicht an Ideologien sonder wissenschaftlichen Studien. Gut bekomms!
Die hilfreichsten Kundenrezensionen auf Amazon.com
If you too are wondering what this book is, then I'll tell you what I've found. This is a book about the vegetables and fruits that are available in supermarkets and farmer's markets in the U.S. For each group of vegetables or fruits, there is a history going back to the earliest cultivation and information on the wild origins. Included with this history is also the healthful properties of the wild plant and the changes that have taken place as a result of cultivation. Wild plants are the original nutritional powerhouses and the author tells you how you can get closest to that with the cultivated plants found in the stores, markets or backyard gardens.
There is one review on Amazon that complains about the use of ORAC values throughout this book. The reviewer notes that the USDA has removed its ORAC database, but doesn't explain why ORAC was pulled. The USDA in announcing the removal says that "ORAC values are routinely misused by food and dietary supplement manufacturing companies to promote their products and by consumers to guide their food and dietary supplement choices." Marketers were abusing the system and had found ways to juggle the results to get high ORAC values, such as comparing the score of a gallon 'juice mix' with a half cup of berries. The marketers deliberately obscured the misleading result. But ORAC values can be important. As ORAC researcher Ronald L. Prior, Ph.D., said in a letter in response to the removal of the USDA database pointed out that is was a useful tool for research as there is "a considerable amount of scientific literature on the positive health benefits of the polyphenolic flavonoid-type compounds in foods." So there is good reason to list the ORAC values in this book. Google "ORAC Ronald Prior" to read the full response.
Eating on the Wild Side is a great book that I keep going to as a food-buying guide.
Great read. You will learn something on every page.
There is a new lack of diversity in varietals. The author gives the example of apples. We used to live for the apple SEASONS...not season. First early Macs, then Courtlands, Jonathans, Winesaps, etc. Now, go to the store and it's Gala, Fuji, Braeburn and the inevitable Granny Smiths for the most part. And those Grannys to me don't taste right. They are bitter. Many fruits just don't taste the same to me anymore (grapes, strawberries in particular. Corn is weird--sugary sweet, no character. Personally, I miss the yellow corn of my childhood, grown right down the street and picked and rushed to the table.)
The history of the blueberry was particularly interesting; the darkest berries (full of antioxidants) were selected AGAINST when they were cultivated from wild ones, because the horticulturalist thought lighter berries would sell better.
The saddest thing is the loss of nutrients. These foods are vital to your health.
The author goes over how we got various fruits, such as the apricots of Asia, the apples loved by the Salish tribe of America but also gives us suggestion on where and what to buy. Some of the info is a bit conflicting; for example, there is a recipe for apple crisp, using the nutritious skins ground up in the sugar topping portion to get the benefit of their vitamin content--but the author also tells us that commercial apples are very high, among the highest, in pesticides. This is absolutely true in my experience. We like to go to the "U-Pick" at a local orchard, but I can't go into the apple tree rows as the pesticide is so concentrated on freshly sprayed trees that it irritates my skin and lungs. So...organic is the way to go, if you can do so.
I kind of sort of came to the same conclusions as this book a while ago because I love fresh produce and it was getting more and more unsatisfactory; I found our local farms for asparagus and tomatoes, found the organic co-ops and learned what vegetables and fruits were best around here in the Mid-Atlantic. I try to stick to those good choices. The author gives recipes, advice, history and this all makes for good reading. Recommended.