Quick Picks from CMCL

August 28, 2013

What I’m Reading Now: Food Gone Wild

Filed under: Info, What I'm Reading Now — Tags: , , , , , , — ErinM @ 8:00 am

Jacket1Jo Robinson, a bestselling, investigative journalist, spent ten years studying 6000 scientific studies about the nutrients in our modern vegetables and fruits, to find out why they are lower in phytonutrients, minerals, fiber, and antioxidants than they were 100 years ago. The answer is complex (which is why she wrote a book about it) but the short answer is sweetness.  We humans have spent alot of time and energy tweeking nature to make EVERYTHING sweeter, and in the process have stripped many of the health-giving properties right out of our food – and that’s the raw food stuff she’s talking about – even before all the processing and additives…

Did you know that the ancestor of modern corn was 30% protein and 3% sugar? The supersweet corn you find in the grocery store is now 40% sugar and 4% protein. Wild apples have from three to 100 times more antioxidants than Galas and Honeycrisps, and are five times more effective in killing cancer cells.  Wild dandelion leaves from our backyards have eight times more antioxidants than spinach, two times more calcium, three more times vitamin A, and five times more vitamins K and E. One easy rule to remember is that the most beneficial bionutrients have a sour, astringent, or bitter taste.

The best thing about Eating On The Wild Side: The Missing Link To Optimum Health, is that she takes the reader by the hand and explains what varieties to buy, and she provides simple, scientifically proven methods of storage and preparation that will preserve and even enhance their health benefits. Here’s one example: if you bake potatoes, refrigerate them overnight, and then reheat them before serving it will keep them from spiking your blood sugar. Now that’s easy. So is knowing which veggies to eat first after the weekly shopping: “Eat Me First” foods include artichokes, asparagus, broccoli, kale, leeks, lettuce, and spinach, because they lose their beneficial qualities faster than others. You don’t have to be a foodie, or a science geek to learn things that will make it easier to shop wisely at the grocery store. — Erin

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