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Eating on the Wild Side by Jo Robinson
 
Eating on the Wild Side by Jo Robinson Quantity in Basket: None
Price: $20.00
Shipping Weight: 2.00 pounds
MSRP: 27.00
 
 
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EXCLUSIVE: An autographed copy of Jo Robinson's New York Times bestselling book, Eating on the Wild Side: The Missing Link to Optimum Health.

Approximately 10,000 years ago our ancestors stopped foraging for wild plants and game and began to domesticate animals and create the very first gardens. Unwittingly, our long-ago ancestors chose plants that were relatively high in starch and sugar and low in a host of beneficial nutrients. Since that time, 400 generations of farmers have continued this unhealthy trend. Modern agriculture has caused even sharper declines in nutrients and, sadly, diminished the flavor of our produce as well. Today, we have fruits and vegetables that are extra-sweet, large, uniform, blemish-free, but low in flavor, vitamins, minerals and—most important of all—phytonutrients. The large, tasteless strawberries found in most supermarkets are a good example.

What are phytonutrients? Phytonutrients, technically known as “polyphenols,” are plant-based compounds that are proving to be highly beneficial for our health. In carefully controlled studies, giving people phytonutrient-rich foods has lowered their blood pressure, reduced their LDL cholesterol, reduced their risk of stroke and heart attack, calmed inflammation, improved their athletic performance, and/or helped maintain cognition and memory as they aged. A recent dietary survey revealed that people 65 and older who consumed a high-phytonutrient diet had a 30-percent lower mortality rate over a 12-year period than people with a low-phytonutrient diet.

In Eating on the Wild Side, Jo draws on cutting-edge research to give you simple and scientifically-proven ways to reap these health benefits: 1) She tells you which varieties of fruits and vegetables to buy in the grocery store and farmers market for optimal health. 2) She details exceptionally nutritious varieties to plant in your garden and includes helpful information about climate zone and days to maturity. 3) She teaches you how to prepare, cook, and store your produce to retain and even enhance its health benefits and flavor.

Read what key reviewers have to say about Jo’s new book:

“I learned so much from this outstanding book about how to choose, store, and prepare the best varieties of fruits and vegetables available today to compensate for the drastic changes that plant breeding and modern agriculture have wrought on their wild ancestors. Jo Robinson tells you how to shop, cook, and eat to maximize your intake of protective phytonutrients that nature puts in plants. Highly recommended reading for all who are health conscious.” Andrew Weil, MD

“If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Her latest book 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, television journalist and producer.

"What would we do without Jo Robinson? A modern-day Hippocrates, she's written the prescription for good health in her phenomenal new book, Eating on the Wild Side. And this is no bitter medicine: Robinson points to wiser choices we can make not only at the farmers' market but also in the aisles of our supermarkets. The cure for what ails us is right here, and it's delicious." Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns.

“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 and Professor of Health and Exercise Science at Colorado State University.

“Wow. I've just finished reading Jo Robinson's new book, Eating on the Wild Side, and it is exceptionally well done. Robinson provides specific recommendations of the most nutrient-dense varieties you'll find in supermarkets, farmers markets and home gardens, covering 27 vegetable crops and over 2 dozen fruits.This information is blended with fascinating history about each crop. Anyone who cares about getting maximum value from fresh produce will want to refer to this book again and again.” Cheryl Long, Editor-in-Chief of Mother Earth News.

Drawing on the cutting edge research that technology has made possible just within the past two decades, Jo takes us on an enthralling journey to learn more about our original plants and when and how we stripped away their nutrients. Fortunately, she doesn't just leave us there. She also provides information about which present-day varieties come closest to approximating the nutritional values of our wild plants, and teaches us how to forage in the grocery store for nutritional bargains.

You, too, can begin to take advantage of our unique opportunity to become possibly the healthiest humans to ever walk this planet.

Eating on the Wild Side ©2013. Hard cover. 407 pages.


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