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Eating on the Wild Side: The Missing Link to Optimum Health (Anglais) Broché – 20 mai 2014

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Descriptions du produit

Revue de presse

"The next Omnivore's Dilemma." --Epicurious.com

"Phenomenal...The cure for what ails us is right here, and it's delicious." --Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns

"I learned so much from this outstanding book. Highly recommended reading for all who are health conscious." --Andrew Weil, MD

"Wonderful, enlightening. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines." --Loren Cordain

"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

"It's a great book. I think people will change the way they buy their food. I know that I will." --Dr. Sanjay Gupta

"Most fascinating. Hailed as the first book to reveal the nutritional history of fruits and vegetables....I'm savoring every word." --PBS's Food Blog, "Kitchen Vignettes"

"If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Only Michael Pollan would come close to her superbly researched work."-- Bill Kurtis, Chairman and Founder, Tallgrass Beef Company

Présentation de l'éditeur

Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.

Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.

EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.

Détails sur le produit

  • Broché: 416 pages
  • Editeur : Little, Brown and Company; Édition : Reprint (20 mai 2014)
  • Langue : Anglais
  • ISBN-10: 0316227935
  • ISBN-13: 978-0316227933
  • Dimensions du produit: 15,2 x 3,2 x 23,5 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 125.182 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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2 internautes sur 2 ont trouvé ce commentaire utile  Par Sanford Fraser le 26 août 2013
Format: Relié Achat vérifié
Le style de Jo Robinson est si lisse, il se lit comme une fiction,
un roman qui alimente le cœur ainsi comme le cerveau.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 514 commentaires
154 internautes sur 159 ont trouvé ce commentaire utile 
Best vegetable and fruit guide 19 juin 2013
Par G. Wilson - Publié sur Amazon.com
Format: Relié Achat vérifié
I almost didn't buy this book, not being sure if it was a history book or a cookbook or a diet book or what. But since I've appreciated author Jo Robinson's "Eat Wild" website I decided to go ahead. I'm so glad I did.

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.
149 internautes sur 156 ont trouvé ce commentaire utile 
VERY COOL BOOK! 6 juin 2013
Par Joanna Daneman - Publié sur Amazon.com
Format: Relié Achat vérifié
This books is, in my opinion, LOOOOONG overdue. From sweet corn that no longer tastes "corny" to cottony white strawberries and golf-ball tomatoes, what has happened to our produce and what can we do to obtain the best, most nutritious fruits and vegetables. This is a practical book as well as a very interesting read. It's not only a natural history of our most commonly-eaten fruits and veg, it's also a guide to buying and using produce, sources for seeds, and much more.

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.
312 internautes sur 358 ont trouvé ce commentaire utile 
Great idea but a couple big questions unanswered 13 juin 2013
Par Dan A. - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I liked this book and thought the assembly of facts and stories about the common fruits and vegetables we eat to be both informative and at times entertaining. I think the book also does a good job of cataloging some of the effects of industrial food production. Overall, the book was novel enough, interesting enough and surprising enough for me to give it 4 stars, but a few critical flaws make it impossible to use the book for its stated mission as a guide on which fruit / vegetables to eat, and a flaw in methodology (use of the discredited ORAC score) throughout forces me to downgrade to 3 stars. Below are a few questions that I thought the book could have better addressed.

1) Is sheer quantity of phytonutrients really the only thing that determines whether a particular fruit / vegetable is good for you? Wouldn't some phytonutrients or combinations of phytonutrients be better than others? There is limited discussion of this throughout the book. I am not sure this is the author's fault as I am not sure whether the scientific research is there yet, but a frank discussion of the state of understanding here to set the stage would have been helpful.

The ORAC score the author used to compare varities throughout the book has been discredited according to the Wikipedia page. The USDA has stopped publishing ORAC data it seems after the connection between quantity of antioxidants and human health was seriously questioned. Some mention of the controversy around ORAC would have been intellectually honest given its extensive use throughout the book.

2) How do the various fruits / vegetables compare among themselves. Given a 2000 calorie / day budget, how should a person allocate this? Etc. The book has a couple comparisons (eat more berries, etc.) but lacks even a simple table comparing the ORAC scores (antioxidant quantity of each fruit per gram) vegetable discussed.

3) The information on the various fruits / veggies is clearly uneven, likely having to do with the availability of scientific research on the various kinds. This leads to some awkward issues where for example the author discusses how you should look at the total phytonutrients, and not just vitamin c for one fruit, but for a later fruit only talks about lycopene quantity. Would have been nice to see apples to apples comparison of each type of produce discussed.

4) Bit of a nitpick but what about nuts and mushrooms? Nuts are mentioned briefly at the end as something you should include in fruit salad, but otherwise are not discussed. Mushrooms are not mentioned.

As I said, I see the challenge in healthy eating to be how one should allocate their daily food budget in an optimal way. This book helps answer a part of that question by discussing how to find the ripest of a particular kind of produce, how to optimally store produce and by discussing which varieties of a particular produce have highest antioxidant content (which may or may not be the critical consideration), but unfortunately it doesn't do a complete job in telling you which fruits/veggies to prefer vs. one another and I believe it overstates many of its claims as a result.
19 internautes sur 19 ont trouvé ce commentaire utile 
Fascinating 16 juin 2013
Par DaveEisley - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
It's pretty sad how little we know about what we eat. I consider myself fairly knowledgeable about nutrition - yet this book made me realize how little I was doing right. My trip to the farmers market was very different today - bought lots of arugala and red lettuce romaine, and I looked for the smallest, reddest strawberries I could find. I even got asparagus, which I knew I had to prepare immediately, but only after letting my garlic sit for 10 minutes! Read this and you'll understand why I did all these things! And the meal was delicious!
17 internautes sur 18 ont trouvé ce commentaire utile 
Great companion to The Intelligent Gardener 14 juillet 2013
Par Ruth S - Publié sur Amazon.com
Format: Relié Achat vérifié
I thought I knew the guidelines for buying and preparing the most nutritious produce - buy the most colorful, the darker the better. Eat raw when possible, minimum steaming for cooking. No microwaving. While those are good general rules, this book gives the reader better guidance on what produce to buy, types to grow and the most nutritious way to prepare them, some of which are counterintuitive.

For example, I was crestfallen to learn from this book that my insistence on yellow over white peaches was misplaced. Although it's a good rule for corn [if you can't find blue or other edible colors] peaches and nectarines are an exception - the white have many times the phytonutrients of the yellow. And I never heard anywhere else that putting a cooked potato in the refrigerator for 24 hours lowers the glycemic load, even if you reheat it. I assumed that golden and red Delicious apples were both overly sweet and low in nutrients. True for the golden but actually the red Delicious is quite nutritious. Broccoli loses much value when cooked in the microwave but thawing frozen blueberries in the microwave actually increases value. I had heard from several sources that garlic is more nutritious when cut up or put through a press and then set aside 10 minutes before cooking. This book was the only one to tell me why [a bit complicated but totally understandable]. Knowing why something is true makes me much more likely to do it.

This book is a must companion to The Intelligent Garden: Growing Nutrient Dense Food by Soloman & Reinheimer. That book informs the reader about how to amend the soil to grow more nutritious produce but doesn't advise on specific types to grow or how to best prepare them for best results as this book does.
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