Eating on the Wild Side Quotes

“The most popular sour cherry is the Montmorency. Studies show that Montmorency cherries can reduce pain and inflammation, including pain caused by strenuous exercise. In 2009, a group of fifty-seven male and female runners took part in a study conducted by the Oregon Health and Science University School of Medicine. The participants were scheduled to compete in Oregon’s Hood to Coast Relay race, a challenging two-hundred-mile course that traverses two mountain ranges. The runners in one group drank two glasses of Montmorency cherry juice—one before the race began and one during the race. The volunteers in the other group consumed an equal amount of a cherry-flavored drink. When the race was over, the runners who drank the real cherry juice reported significantly less pain.”
― Jo Robinson, Eating on the Wild Side: The Missing Link to Optimum Health

“When it comes to beer, we are the world’s wimps. There”
― Jo Robinson, Eating on the Wild Side: The Missing Link to Optimum Health

“HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.”
― Jo Robinson, Eating on the Wild Side: The Missing Link to Optimum Health

“WILD GREENS—BOTH FOOD AND MEDICINE The wild greens that hunter-gatherers consumed were so rich in phytonutrients that they used them as medicine as well as food. The leaves of wild lamb’s-quarters (Chenopodium album), also known as goosefoot and fat hen, were consumed by hunter-gatherers from North America to Africa. The greens were eaten raw, fried in fat, dried, added to soups, or mixed with meat. The Pomo people, who lived in northern California, steamed the leaves and used them to treat stomachaches. The Potawatomi of the upper Mississippi region used lamb’s-quarters to cure a condition that we now know to be scurvy, a nutritional deficiency caused by a lack of vitamin C. The Iroquois made a paste of the fresh greens and applied it to burns to relieve pain and speed healing. Many tribes consumed the seeds of the plant as well as the leaves, even though the seeds were very small and tedious to gather. Americans are now eating the seeds of domesticated varieties of lamb’s-quarters, which are unusually high in protein. They go by the name quinoa. Lamb’s-quarters may prove to be a potent healer in twenty-first-century medicine as well. Recent studies show that the greens are rich in phytonutrients, fight viruses and bacteria, and block the growth of human breast cancer cells. More investigations are under way. Dandelions, the plague of urban”
― Jo Robinson, Eating on the Wild Side: The Missing Link to Optimum Health

“Because the bulbs had so many important uses, tribes could be very protective of their allium fields. The Menominee Nation of the Great Lakes region laid claim to an extensive field of wild garlic, or ramps, that was located on the southern tip of Lake Michigan. The area was so rife with ramps that their odor perfumed the air for miles. The Menominee called their prized field Shikako, or “skunk place.” The name lives on today in its anglicized form, Chicago.”
― Jo Robinson, Eating on the Wild Side: The Missing Link to Optimum Health

“Now it is known that we cannot absorb some of the most important nutrients in salad greens unless the dressing or the meal it’s eaten with contains some type of fat. Olive oil, according to a 2012 Purdue University study, does the best job of making those compounds more bioavailable. It takes almost seven times more soybean oil, by contrast, to get the same results. Soybean oil is the most common oil in commercial salad dressings.”
― Jo Robinson, Eating on the Wild Side: The Missing Link to Optimum Health

“There is another notion that needs to be revised. Many people in this country believe that the varieties of fruits and vegetables that were raised by our grandparents and great-grandparents are better for our health than the ones we grow today. According to this view, we should consume more heirloom fruits and vegetables. But the latest research shows that many modern varieties are more nutritious than our coveted heirlooms. The Golden Delicious apple, for example, is a one-hundred-year heirloom. The Liberty apple, which was released seventy-five years later, has twice the antioxidant value. It is now clear that the date that a variety is created is not a good predictor of how it will influence our health.”
― Jo Robinson, Eating on the Wild Side: The Missing Link to Optimum Health

“Most native plants are also higher in protein and fiber and much lower in sugar than the ones we’ve devised. The ancestor of our modern corn is a grass plant called teosinte that is native to central Mexico. Its kernels are about 30 percent protein and 2 percent sugar. Old-fashioned sweet corn is 4 percent protein and 10 percent sugar. Some of the newest varieties of supersweet corn are as high as 40 percent sugar.”
― Jo Robinson, Eating on the Wild Side: The Missing Link to Optimum Health