In today's supermarkets, farmer's markets and backyard gardens, one can find hundreds of varieties of vegetables and fruits grown for their high sweet, starch and fat contents and lack of bitterness. According to the extensive research compiled by Jo Robinson in Eating on the Wild Side, though, these varieties--distant relatives of the wild plants our hunter-gatherer ancestors forged for--are often less nutritious than those "bitter, tough, thick-skinned and seedy" wild fruits and vegetables we used to eat.
Many modern foods lack high levels of the phytonutrients that aid our ability to fight off diseases (including cancer and diabetes). Robinson's solution is to provide detailed information on more than 27 vegetables and two dozen fruits so consumers know exactly which type of plant packs the most nutrient-rich wallop. She discusses the origins of varieties, how to detect freshness and methods of storage that enhance the availability of the lycopene, resveratrol, anthocyanin and other bio-nutrients; she even offers a few recipes. From lettuce to legumes and apples to melons, summaries of the best produce to purchase provide quick reference points for shopping, storage and consumption.
"Most health experts agree that the healthiest diet is one that is high in fiber and low in sugar and rapidly digested carbohydrates," Robinson writes. 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. --Lee E. Cart, freelance writer and book reviewer