‘Eating on the Wild Side’
‘Eating on the Wild Side‘
By Jo Robinson
Little, Brown and Company
Investigative journalist Jo Robinson spent the past 15 years poring over science journals to conclude that not all vegetables and fruits are equal – there’s a wide range in phytonutritional density among wild and farmed plants and in how they’re prepared. The stronger the onion, Robinson found, the more antioxidants, and the smaller the tomato, the more lycopene – with canned tomatoes further concentrating the nutrient. The allicin found in garlic is most available after it’s crushed and let to sit, and red leaf has the most nutrients of all lettuce. The results of her work are in ‘Eating on the Wild Side,’ a user’s guide to choosing the most nutritious fruits and vegetables. “It’s not about buying exotic, expensive things,” says Robinson. It’s knowing the best choice among common lettuces, apples, and carrots.
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