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Health Blog

Book review:Eating on the Wild Side by Jo Robinson.

   Today I wanted to talk about a book I have been reading. It’s called “Eating on the Wild Side:The Missing Link to Optimum Health” by Jo Robinson. This book has a lot of great information about what we should eat, how we should eat it, and the history of our fruits and vegetables. In my family we eat a lot of vegetables and fruits.  I thought I understood what we should be eating and how we should be eating it. We buy organic as much as possible, and my mother has an amazing green thumb so a lot of our veggies also come from her (organic and GMO free!). What I didn’t know is that eating certain types of vegetables would provide more nutrition verses other types. I mean I knew the obvious, like Iceberg lettuce is not as good for you as spinach,but nothing like what Jo Robinson goes into.
     This book goes more in depth with color, leaf shape, and taste being factors in choosing the most nutritious lettuce. A little hint here, bitter is better!  In each chapter there are charts listing the most tasty and nutritious types of fruits and vegetables. She also recommends how to store the fruits, vegetables, potatoes, garlic, and onions so they don’t lose their nutritional content. The history of our food was a big eye opener for me. The history of sweet corn in particular was horrifying!  According to Jo Robinson, in the 1930’sscientists began experimenting with manipulating corn genes. What started out as a way to learn more about genetics lead to scientific experiments exposing normal corn seeds to X-rays, UV light, and toxic chemicals. Then in 1946 they exposed them to an atomic bomb to see how our food supplies would hold up in such a scenario. Long story short a geneticist named John Laughnan came upon these seeds years later and realized they were really sweet tasting. He then added a few different types to this particular corn so they would be hardier and that’s where our sweet corn of today began!
     I have only reached the part on potatoes thus far but I feel like all of this is great information that we could use in our food choices. Diabetics in particular could utilize this information in regards to blood sugar as she gives you the percentages of sugar in the fruits and vegetables.There are also suggestions on how to cook, and even plant these foods. This would make a great gift for the Chef or gardener in your family!  Eating right is vital for health and wellness and this book makes the sea of food choices out there easier to navigate. 
I hope this review was helpful and please return next week when we get back to herbs, and one in particular that is good to use on the inside and topically.

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