- Fritzi Newton
Robinson contends that over hundreds and even thousands of years, we’ve modified most of our fruits and vegetables in an attempt to make them larger and/or sweeter, eliminate any physical flaws, extend their shelf life, and ensure they will remain intact over lengthy travel. But in doing so, we’ve drastically reduced the nutritional content and healing properties that were present in each food’s original configuration. But don’t despair. Robinson shares multiple tips for getting the biggest phytonutrient/antioxidant bang for your buck. Whether you have the delight of perusing the colorful produce available at any number of farmers’ markets or are restricted to your local grocery store, an assortment of healthy choices abound. You just have to know how and where to look!
Let me share just a smattering of her amazing information! Blue and purple corn pack a healthy punch, as do red, purple, and dark green, leafy vegetables. Look for carrots with green tops still attached. Cooked carrots are better than raw ones, but make sure to eat the outer peel. In addition to garlic’s antibacterial properties, you should wait 10 minutes after mincing or pressing to obtain the maximum health benefit. Canned tomatoes retain their antioxidants since they are processed at the peak of ripeness. And berries (of ALL kinds) are beneficial, even when frozen.
I’m beginning to think that Robinson needs to send me a small royalty check as I continue to espouse her wisdom and make numerous converts along the way. I’m so enthralled with my new-found knowledge that if you see me headed in your direction, immediately change your course or you run the risk of me spontaneously jumping on my nutrition soap box. Oh, and BTW, if you check out a library copy of Eating on the Wild Side and see some dog-eared pages, let me apologize in advance!