Eating on the Wild Side: The Missing Link to Optimum Health Audiobook (Free)

Winner of the 2014 IACP Cookbook Honor in the group of ‘Food Matters.’

The next stage in the food revolution–a radical way to choose fruits & vegetables and reclaim the flavor and nutrients we’ve lost.

Since farmers first planted seeds 10,000 years ago, humans have already been destroying the nutritional value of their vegetables & fruits. Unwittingly, we have been choosing plants that are saturated in starch and sugar and lower in vitamin supplements, minerals, fiber, and antioxidants for more than 400 generations.

EATING IN THE WILD Part reveals the solution–choosing modern types that approach the nutritional content material of wild plants but that also please the present day palate. Jo Robinson clarifies that many of these newly identified varieties can be found in supermarkets and farmer’s market, and introduces simple, scientifically proven ways of preparation that enhance their flavor and nutrition. Based on years of technological research and filled with food history and practical advice, EATING FOR THE Crazy SIDE will forever change the way we think about meals.