Eating on the Wild Side

Eating on the Wild Side Author Jo Robinson
ISBN-10 9780316227957
Release 2013-06-04
Pages 416
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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.



Eating on the Wild Side

Eating on the Wild Side Author Jo Robinson
ISBN-10 0316248967
Release 2014-06-30
Pages 229
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Starting with the wild plants that were central to our original diet, investigative journalist Robinson reveals the nutritional history of our fruits and vegetables, describing how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants.



Eating on the Wild Side

Eating on the Wild Side Author Jo Robinson
ISBN-10 9780316227957
Release 2013-06-04
Pages 416
Download Link Click Here

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.



Eating on the Wild Side

Eating on the Wild Side Author Nina L. Etkin
ISBN-10 0816520674
Release 2000
Pages 305
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People have long used wild plants as food and medicine, and for a myriad of other important cultural applications. While these plants and the foraging activities associated with them have been dismissed by some observers as secondary or supplementaryÑor even backwardÑtheir contributions to human survival and well-being are more significant than is often realized. Eating on the Wild Side spans the history of human-plant interactions to examine how wild plants are used to meet medicinal, nutritional, and other human needs. Drawing on nonhuman primate studies, evidence from prehistoric human populations, and field research among contemporary peoples practicing a range of subsistence strategies, the book focuses on the processes and human ecological implications of gathering, semidomestication, and cultivation of plants that are unfamiliar to most of us. Contributions by distinguished cultural and biological anthropologists, paleobotanists, primatologists, and ethnobiologists explore a number of issues such as the consumption of unpalatable and famine foods, the comparative assessment of aboriginal diets with those of colonists and later arrivals, and the apparent self-treatment by sick chimpanzees with leaves shown to be pharmacologically active. Collectively, these articles offer a theoretical framework emphasizing the cultural evolutionary processes that transform plants from wild to domesticatedÑwith many steps in betweenÑwhile placing wild plant use within current discussions surrounding biodiversity and its conservation. Eating on the Wild Side makes an important contribution to our understanding of the links between biology and culture, describing the interface between diet, medicine, and natural products. By showing how various societies have successfully utilized wild plants, it underscores the growing concern for preserving genetic diversity as it reveals a fascinating chapter in the human ecology. CONTENTS 1. The Cull of the Wild, Nina L. Etkin Selection 2. Agriculture and the Acquisition of Medicinal Plant Knowledge, Michael H. Logan & Anna R. Dixon 3. Ambivalence to the Palatability Factors in Wild Food Plants, Timothy Johns 4. Wild Plants as Cultural Adaptations to Food Stress, Rebecca Huss-Ashmore & Susan L. Johnston Physiologic Implications of Wild Plant Consumption 5. Pharmacologic Implications of "Wild" Plants in Hausa Diet, Nina L. Etkin & Paul J. Ross 6. Wild Plants as Food and Medicine in Polynesia, Paul Alan Cox 7. Characteristics of "Wild" Plant Foods Used by Indigenous Populations in Amazonia, Darna L. Dufour & Warren M. Wilson 8. The Health Significance of Wild Plants for the Siona and Secoya, William T. Vickers 9. North American Food and Drug Plants, Daniel M. Moerman Wild Plants in Prehistory 10. Interpreting Wild Plant Foods in the Archaeological Record, Frances B. King 11. Coprolite Evidence for Prehistoric Foodstuffs, Condiments, and Medicines, Heather B. Trigg, Richard I. Ford, John G. Moore & Louise D. Jessop Plants and Nonhuman Primates 12. Nonhuman Primate Self-Medication with Wild Plant Foods, Kenneth E. Glander 13. Wild Plant Use by Pregnant and Lactating Ringtail Lemurs, with Implications for Early Hominid Foraging, Michelle L. Sauther Epilogue 14. In Search of Keystone Societies, Brien A. Meilleur



The 52 New Foods Challenge

The 52 New Foods Challenge Author Jennifer Tyler Lee
ISBN-10 9780698151871
Release 2014-11-04
Pages 336
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Salvation for every busy parent who longs to make mealtimes relaxing, fun—and healthy, from the creator of Crunch a Color™ Like many parents, Jennifer Tyler Lee struggled to get her kids to eat healthy, balanced meals. The answer, she discovered, was making it a game. "We’ll try one new food each week," she told her kids. "You pick!" She called it the 52 New Foods Challenge. In this week-by-week guide, Lee gives parents practical tips to dramatically change the way their families eat. Her helpful advice and the simple rules that her family followed will show parents how to start eating healthy every week of the year. Each week offers a healthy new food to try, from artichokes to zucchini, and includes easy recipes and fun activities to work on as a family—from learning to cook together to enjoying the farmers’ market to even experimenting with growing your own food. With more than 150 simple, healthy recipes and advice from nationally acclaimed nutrition experts, The 52 New Foods Challenge shows parents how to enjoy mealtimes, plant the seeds of change at their family table, and easily incorporate healthy habits every day of the year. Guaranteed to inspire a child’s creativity and confidence in the kitchen and beyond, The 52 New Foods Challenge is the perfect companion for any busy parent who wants to stop stressing over mealtime and find a creative, playful solution to make this family ritual relaxing and fun.



The Dorito Effect

The Dorito Effect Author Mark Schatzker
ISBN-10 9781501116131
Release 2015-05-05
Pages 272
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A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.



Cooking Wild

Cooking Wild Author John Ash
ISBN-10 9780762458288
Release 2016-05-10
Pages 328
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To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.



Farmacology

Farmacology Author Daphne Miller, M.D.
ISBN-10 9780062103161
Release 2013-04-16
Pages 304
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In Farmacology, practicing family physician and renowned nutrition explorer Daphne Miller brings us beyond the simple concept of "food as medicine" and introduces us to the critical idea that it's the farm where that food is grown that offers us the real medicine. By venturing out of her clinic and spending time on seven family farms, Miller uncovers all the aspects of farming—from seed choice to soil management—that have a direct and powerful impact on our health. Bridging the traditional divide between agriculture and medicine, Miller shares lessons learned from inspiring farmers and biomedical researchers and artfully weaves their insights and discoveries, along with stories from her patients, into the narrative. The result is a compelling new vision for sustainable healing and a treasure trove of farm-to-body lessons that have immense value in our daily lives. In Farmacology you will meet: a vegetable farmer in Washington State who shows us how the principles he uses to rejuvenate his soil apply just as well to our own bodies. Here we also discover the direct links between healthy soil and healthy humans. a beef farmer in Missouri who shows how a holistic cattle-grazing method can grow resilient calves and resilient children. an egg farmer in Arkansas who introduces us to the counterintuitive idea that stress can keep us productive and healthy. We discover why the stressors associated with a pasture-based farming system are beneficial to animals and humans while the duress of factory farming can make us ill. a vintner in Sonoma, California, who reveals the principles of Integrated Pest Management and helps us understand how this gentler approach to controlling unwanted bugs and weeds might be used to treat invasive cancers in humans. a farmer in the Bronx who shows us how a network of gardens offers health benefits that extend far beyond the nutrient value of the fruits and vegetables grown in the raised beds. For example, did you know that urban farming can lower the incidence of alcoholism and crime? finally, an aromatic herb farmer in Washington State who teaches us about the secret chemical messages we exchange with plants—messages that can affect our mood and even keep us looking youthful. In each chapter, Farmacology reveals the surprising ways that the ecology of our body and the ecology of our farms are intimately linked. This is a paradigm-changing adventure that has huge implications for our personal health and the health of the planet.



Herb drug Interactions in Oncology

Herb drug Interactions in Oncology Author Barrie R. Cassileth
ISBN-10 1607950413
Release 2010
Pages 769
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Beautifully rendered drawings of the plants and treatment machinery add considerably to the appeal Each listing has clearly indicated sections: common name, scientific name, clinical summary, constituents, warnings, mechanisms of action, usage, adverse reactions, drug interactions, dosage and literature summary



Whole

Whole Author T. Colin Campbell
ISBN-10 9781937856250
Release 2013-05-07
Pages 352
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New York Times Bestseller What happens when you eat an apple? The answer is vastly more complex than you imagine. Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isn’t nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every other chemical, there is an almost infinite number of possible biological consequences. And that’s just from an apple. Nutritional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional “gold standard” of nutrition research has been to study one chemical at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a chemical in milk or pre-packaged dinners that is “good” for us, but they provide little insight into the complexity of what actually happens in our bodies or how those chemicals contribute to our health. In The China Study, T. Colin Campbell (alongside his son, Thomas M. Campbell) revolutionized the way we think about our food with the evidence that a whole food, plant-based diet is the healthiest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about nutrition is wrong, our eating habits haven’t changed. Whole is an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, a scientific tour de force with powerful implications for our health and for our world.



The Paleo Manifesto

The Paleo Manifesto Author John Durant
ISBN-10 9780307889195
Release 2013-09-17
Pages 368
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In The Paleo Manifesto: Ancient Wisdom for Lifelong Health, John Durant argues for an evolutionary – and revolutionary – approach to health. All animals, human or otherwise, thrive when they mimic key elements of life in their natural habitat. From diet to movement to sleep, this evolutionary perspective sheds light on some of our most pressing health concerns. What is causing the rise of chronic conditions, such as obesity, diabetes, and depression? Is eating red meat going to kill you? Is avoiding the sun actually the best way to avoid skin cancer? Durant takes readers on a thrilling ride to the Paleolithic and beyond, unlocking the health secrets of our ancient ancestors. What do obese gorillas teach us about weight loss? How can Paleolithic skulls contain beautiful sets of teeth? Why is the Bible so obsessed with hygiene? What do NASA astronauts teach us about getting a good night’s sleep? And how are Silicon Valley techies hacking the human body? Blending science and culture, anthropology and philosophy, John Durant distills the lessons from his adventures and shows how to apply them to day-to-day life, teaching people how to construct their own personal “habitat” that will enable them to thrive. The book doesn’t just address what we eat, but why we eat it; not just how to exercise, but the purpose of functional movement; not just being healthy, but leading a purposeful life. Combining the best of ancient wisdom with cutting edge science, Durant crafts a vision of health that is both fresh and futuristic. From the Hardcover edition.



Unplug the Christmas Machine

Unplug the Christmas Machine Author Jo Robinson
ISBN-10 9780688109615
Release 1991-10-28
Pages 208
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Nine years and thirteen printings later, Unplug the Christmas Machine is still the undisputed guide to creating a joyful, stress-free holiday season. Revised and filled with new material, this book will enjoy even greater popularity in the years to come. In the pages of Unplug the Christmas Machine, Jo Robinson and jean Coppock Staeheli answer the questions they have heard most often in their many years of talking with people about Christmas, such as: "How can I reduce the stress of preparing for Christmas?" "How can I make our celebration more spiritual and less materialistic?" "How can I get my husband to be more enthusiastic about Christmas?" "How can I get my wife to relax and enjoy the celebration?" and "How can I help my children see that Christmas is more than just presents?" Readers will turn to this book for inspiration and practical advice year after year. Sixteen years after it first appeared, this perennial favorite is still the book that thousands turn to for sound, no-nonsense advice on how to combat Christmas commercialism and create a joyful, stress-free holiday season. The authors answer all the most commonly asked questions, from "How can I reduce the stress of preparing for Christmas?" to "How can I teach my children that Christmas means mote than just presents?" and many more.



The Men s Health Big Book of Food Nutrition

The Men s Health Big Book of Food   Nutrition Author Joel Weber
ISBN-10 9781605293103
Release 2010-12-21
Pages 384
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An all-encompassing guide to transforming the body in a minimum of time demystifies contradictory dietary guidelines while making recommendations for informed shopping, eating and cooking. Original.



The Vegetable Butcher

The Vegetable Butcher Author Cara Mangini
ISBN-10 9780761184263
Release 2016-04-19
Pages 352
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The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.



Two Moms in the Raw

Two Moms in the Raw Author Shari Koolik Leidich
ISBN-10 9780544253148
Release 2015-05-05
Pages 288
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Raw, cooked, and gluten-free meals from the founder of the national award-winning healthy-snack company Two Moms in the Raw Within just a few days, Shari Leidich, a mother of three, went from working out daily and hiking in the nearby Rocky Mountains to being barely able to hold a pen. The diagnosis: MS. Gradually, thanks to a diet rich in raw foods, she returned to her former energetic self. For the long term, though, she knew she had to create meals that she would find satisfying and that her husband and three children would love as well. And they had to be quick and easy. Many of the 130-plus dishes, like Brunchy Poached Eggs on Spinach with Roasted Red Pepper Sauce, or Plum and Tatsoi Salad, are riots of color. Most can be on the table before the kids can even complain they're hungry. Indulgent snacks like Creamy Olive and Artichoke Dip and Butternut-Lemongrass Soup satisfy cravings, and chicken and fish—Single-Skillet Chicken Puttanesca, Chard-Wrapped Mahi-Mahi—come bolstered with plenty of raw produce and grains. Desserts ditch processed sugar in favor of natural sweeteners and power nutrients. The story of a quest for healing, Two Moms in the Raw is a keep-it-real guide to eating well for anyone who wants to get back on track, enjoy greater vitality, reduce stress, and achieve their best health.



Green for Life

Green for Life Author Victoria Boutenko
ISBN-10 9781583943304
Release 2011-03-08
Pages 224
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Everyone knows they need to eat more fruits and vegetables, but consuming even the minimum FDA-recommended five servings a day can be challenging. In Green for Life, raw foods pioneer Victoria Boutenko presents an overlooked powerhouse of nutrition in this equation: greens. For their bounty of minerals and nutrients, greens exceed other vegetables in value. Green for Life details the immense health benefits of greens and suggests an easy way to consume them in sufficient quantities: the green smoothie. This quick, simple drink benefits everyone, regardless of lifestyle, diet, or environment. Green smoothies eliminate toxins, correct nutritional deficiencies, and are delicious as well. Green for Life includes the latest information on the abundance of protein in greens, the benefits of fiber, the role of greens in homeostasis, the significance of stomach acid, how greens make the body more alkaline, the healing power of chlorophyll, and more. Also included are the results of a pilot study demonstrating the effectiveness of adding just one quart of green smoothies a day to one’s diet, without changing anything else in dietary intake. Green smoothie testimonials and recipes give readers confidence and motivation in exploring green smoothies for themselves. This updated edition offers important new research on the role that omega-3 and omega-6 fatty acids play in metabolic health and includes nutritional data on select green smoothies and updated findings on organic versus conventional produce. Offering more in-depth nutritional and experiential information than Boutenko’s recently released Green Smoothie Revolution, Green for Life makes an ideal companion piece to its recipe-rich successor. From the Trade Paperback edition.



The Jungle Effect

The Jungle Effect Author Daphne Miller, M.D.
ISBN-10 9780061844607
Release 2009-10-13
Pages 384
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Why do the relatively poor native populations in Mexico and Africa have such low levels of the chronic diseases that plague the United States? Why is the rate of seasonal affective disorder in Iceland—a country where dreary weather is the norm—so low? Why is it that older women in Okinawa have such low breast cancer rates that it is not considered cost-effective for them to get screening mammograms? The Jungle Effect has the life-changing answers to these important questions, and many more. Whether it's the heart-healthy Cretan diet, with its reliance on olive oil and fresh vegetables, the antidepressive Icelandic diet and its extremely high levels of omega-3s, the age-defying Okinawa diet and its emphasis on vegetables and fish, or the other diets explored herein, everyone who reads this book will come away with the secrets of a longer, healthier life and the recipes necessary to put those secrets into action. The Jungle Effect is filled with inspiring stories from Dr. Miller's patients, quirky travel adventures, interviews with world-renowned food experts, delicious (yet authentic) indigenous recipes, and valuable diet secrets that will stick with you for a lifetime.