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Eating on the Wild Side: The Missing Link to Optimum Health (Anglais) Relié – 4 juin 2013

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Descriptions du produit

Revue de presse

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

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

"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

"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

"If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Eating on the Wild Side 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, Chairman and Founder, Tallgrass Beef Company

"With Eating on the Wild Side, Jo Robinson has written the next Omnivore's Dilemma--a book of revelations that food lovers and home cooks everywhere will be reading, recommending, quoting, and living by. Robinson may not be a household name yet, but her groundbreaking work will turn much of what you thought you knew about food upside down and inside out." --Epicurious.com

"From its pages, you will get a wonderful education on the changes that have taken place in agriculture over the past century, and you will discover new ways to enhance your health by choosing the best that natures has to offer us." --The Sacramento Bee

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

"Robinson busts conventional wisdom on vegetables. Those of us who follow nutrition news have heard it all. And so it is not insignificant to say that Robinson has turned things on their proverbial heads." --The Huffington Post

"Eating more fruits and vegetables is wise advice. This entertaining and informative guidebook shows us why it's true--and which types are the best to add to our diet." --Shelf Awareness

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.

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Détails sur le produit

  • Relié: 416 pages
  • Editeur : Little, Brown and Company; Édition : 1 (4 juin 2013)
  • Langue : Anglais
  • ISBN-10: 0316227943
  • ISBN-13: 978-0316227940
  • Dimensions du produit: 16,5 x 3,2 x 24,8 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 68.030 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires client les plus utiles

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: 540 commentaires
164 internautes sur 170 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.
153 internautes sur 161 ont trouvé ce commentaire utile 
VERY COOL BOOK! 6 juin 2013
Par Joanna D. - 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.
325 internautes sur 374 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.
21 internautes sur 21 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!
25 internautes sur 28 ont trouvé ce commentaire utile 
This book has changed my life! 5 juin 2013
Par Gigi - Publié sur Amazon.com
Format: Relié
I am LOVE this book! I won it April 3, 2013 off of the goodreads.com giveaway-- so thank you, Jo Robinson, by the way-- and I am learning so very much, and it's all very interesting! It's changed the way I shop, and the way I prepare food, as well as inspired me to grow more of my own. (I have also started studying herbology, which has helped me immensely-- and I am becoming more of a naturalist because I am feeling much, much better since my changes.

The history of the food we eat, followed by letting us know which foods we can get of the most nutritional value, how to prepare it for maximum flavor and nutritional value, and WHY. Even going into more specifics than anything I've ever read before. Not just "you should eat salad", but, "you should eat salad with looseleaf, colored lettuce as opposed to iceberg, and perhaps mix it with dried fruit, avocado or even a milder type of lettuce to make it more palatable if you are not a fan of the stronger flavors".

And it continues like that for so many of the foods we eat, what we aren't eating, and why we aren't, why we should be. The research here is impeccable, and implementing it has made me feel (and look) much better.
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