- Hardcover: 416 pages
- Publisher: Little, Brown and Company; 1 edition (June 4 2013)
- Language: English
- ISBN-10: 0316227943
- ISBN-13: 978-0316227940
- Product Dimensions: 15.9 x 3.2 x 24.1 cm
- Shipping Weight: 635 g
- Average Customer Review: 15 customer reviews
- Amazon Bestsellers Rank: #141,620 in Books (See Top 100 in Books)
Eating on the Wild Side: The Missing Link to Optimum Health Hardcover – Jun 4 2013
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"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
About the Author
Jo Robinson is the author or co-author of 14 books of nonfiction. Her research on pastured animals has been featured in the New York Times, the Wall Street Journal, Time, Mother Jones, USA TODAY, Men's Health, the San Francisco Chronicle, Atlantic Monthly, and many other publications. She lives and works on Vashon Island, a rural island close to Seattle, WA.
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When I delved into it, I was shocked. There's a whole world of healthy eating that I was oblivious to. I've spent much of my life focusing on healthy eating, preferring nutrition from food over supplements, and eating organic whenever possible. But little did I know, how little I knew!
I don't expect I will ever purchase another of those perfect looking tomatoes in the grocery stores. I don't care if they are organic. They have been engineered to look perfect, and the nutrition has been engineered out of them at the same time.
Flavor is another issue. Real tomatoes are bursting with flavor, and once you taste one, I doubt you will want a grocery store tomato again.
Tomatoes are only one example. The book is loaded with ways to get back to real food.
I've read many books on nutrition. I would rate this book as number one. Nourishing Traditions by Sally Fallon Dr. Mary Enig just moved to number two.
Rick G. House
As a self-confessed "fruit addict", I'm very particular when selecting fruit at farmer's markets and grocery stores. This book goes a long way in explaining why many fruits and vegetables "just don't taste the way they used to." At the end of each chapter there is a list of the best varieties of each fruit and vegetable to buy, both at the grocery store and farmer's market.
This was my first Kindle book purchase. I was very pleased with the ease and speed of downloading it.
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