If you are anything like me, you already know we're supposed to be eating organic, you know the closer your food came from the ground (its source) the better it is for you, and you know that you should "eat the rainbow" in order to get all the essential nutrients your body needs. You especially know all this if you are a parent and are trying to give your kids the best start they can get - keeping them away from processed, fried, chemical-laced, dyed, and genetically modified garbage.
Are you ready to take your fresh food one step further? Here is your guide!
Luckily, I live in the Garden State - don't laugh! Where I live in New Jersey, I'm surrounded by farmland...but I'm not always sure what to choose when I get to the farm stand. Aren't all tomatoes made equal? (The smaller the tomato, the more concentrated its nutrients!) And, once I get it home in my organic cotton tote bag, I'm not always sure I'm storing it properly (Storing broccoli wrapped in a plastic bag with tiny pin pricks in it will give you up to 125% more antioxidants!) or cooking it in order to maintain its nutritional integrity (Carrots are more nutritious COOKED!).
Also, did you know:
• Thawing frozen berries in the microwave preserves twice as many antioxidants and more vitamin C than thawing them on the counter or inside your refrigerator.
• Ounce per ounce, there is more fiber in raspberries than bran cereals.
• Tearing Romaine and Iceberg lettuce the day before you eat it quadruples its antioxidant content.
• The healing properties of garlic can be maximized by slicing, chopping, mashing, or pressing it and then letting it rest for a full 10 minutes before cooking.
• The yellowest corn in the store has 35 times more beta-carotene than white corn.
• Cooking potatoes and then chilling them for about 24 hours before you eat them (even if you reheat them) turns a high-glycemic vegetable into a low- or moderate-glycemic vegetable.
• Beet greens are more nutritious than the beets themselves.
• The most nutritious tomatoes in the supermarket are not in the produce aisles—
they are in the canned goods section! Processed tomatoes, whether canned or cooked into a paste or sauce, are the richest known source of lycopene.
You've heard about the worst salads you can eat (hello, tex mex!), discover the most nutritious salad you can build, including a tasty recipe for vinaigrette!
For any home gardeners out there, this is a must-have book. You'll get the most from your garden and your table from Eating On The Wild Side. Full of charts, bullet points, and logical chapters, you will find this reference guide often used in your kitchen!
The only thing I would change about this book - and I'm going to sound like a five year old now - is I wish there were color photos. I'm sure this would probably turn this $15 book into a $35 book, so for that reason, I'm happy it is the way it is.
Informative, interesting, and surprising.
Author Website (oh my gosh, so much great info here!)
About the Book:
Eating on The Wild Side: The Missing Link to Optimum Health
- Hardcover: 416 pages
- Publisher: Little, Brown and Company (June 4, 2013)
- Language: English
- ISBN-10: 0316227943
- ISBN-13: 978-0316227940
About the Author:
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
*A review copy of this book was provided by the publisher