That's interesting, for one thing, because it shows that the health impacts of the modern diet might not be exclusively due to how much of various dietary components we eat, but also reflective of changes in the plants themselves.
It thus adds a genetic and biochemical dimension to dietary and health changes from hunter/gatherer or paleolithic diets to agricultural and modern industrial ones. She describes how humans, through unintentional natural selection and intentional breeding programs involving hybridization, radiogenic mutation, and genetic modification, have shifted the edible parts of these crops from small, bitter, and phytonutrient dense to large, sweet, and nutritionally impoverished. Robinson traces the path from wild progenitors through various stages of domestication to modern fruits and vegetables. She describes how humans, through unintentional natural selection and intentional breeding programs involving hybridization, radiogenic mutation, and genetic modification, have shifted the edible parts of these crops from small, bitter, and phytonutrient dense to large, sweet, and nutritional Eating on the Wild Side at first glance seems like a really cool Evolutionary History. moreĮating on the Wild Side at first glance seems like a really cool Evolutionary History. Winner of the 2014 IACP Cookbook Award in the category of "Food Matters.". 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.
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. 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.ĮATING 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. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, mineral The next stage in the food revolution-a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.Įver since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. The next stage in the food revolution-a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.
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