Eating on the Wild Side: The Missing Link to Optimum Health

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.

• Farmacology: Total Health from the Ground Up
• The Jungle Effect: Healthiest Diets from Around the World--Why They Work and How to Make Them Work for You
• Pasture Perfect: How You Can Benefit from Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals
• Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World
• Whole: Rethinking the Science of Nutrition
• First Bite: How We Learn to Eat
• The Paleo Cure: Eat Right for Your Genes, Body Type, and Personal Health Needs -- Prevent and Reverse Disease, Lose Weight Effortlessly, and Look and Feel Better than Ever
• Think and Eat Yourself Smart
• The Hidden Half of Nature: The Microbial Roots of Life and Health
• Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom