Jo Robinson (1)Besprekingen

It reads like a catalog but has lots of info on especially health cultivar of many fruits and vegetables. Also contains fun facts like some vegetables and fruits improve micro-nutrients and antioxidants (but not all). Great resource on what to buy and how to store to maximize healthful properties.

This is a practical book on the nutrition contained in our produce. She describes how our fruit and vegetables began, the changes that have taken place either by accident or by human intervention, and whether those changes improved them nutritionally or not. She also tells us how to pick more the more nutritious food in our stores, farm markets and which to grow. This is a reference I want to keep.

I think that the very simple actions recommended by the researcher authors of this book could have a profound, positive impact on the lives of thousands of women: get more natural light, go for twenty minutes walks five times a week, and take specific easily-obtained vitamin and mineral supplements. What makes the book even more valuable are its structure and tone.

The authors gracefully, gently, and convincingly blend their own scientific research, the findings of other researchers, the experiences of the participants in the LEVITY study, actionable advice, and tips and tools for helping to overcome obstacles to present a plan that I am determined to start.

On a specialist note, this is an excellent example of research translation and dissemination: taking the results of a scientific study and the peer reviewed paper that it produced (which they include in the very last section of the book!) and then writing up the results in a way that is accessible and actionable for the ordinary people who could benefit from it.

Spannend sind die Zusammenhänge zwischen Ernährung und Erkrankung.
Die herausgezüchteten Phytonährstoffe haben mich beeindruckt

The far-reaching benefits of choosing meat, eggs, and dairy products from grass-fed animals.

I expected this book to advocate eating dandelions and "wild" foods picked in the woods. Not so! It's actually about the nutrition in the vegetables and fruits we typically purchase and eat, and more about what you can find in the produce section of your local grocery store. Ms. Robinson discusses the nutrition in lettuce, carrots, tomatoes, apples, potatoes, oranges, broccoli, beans, etc. and tells how to pick the most nutritious varieties, how to store them, and how to cook them for the most nutrition. There's a heavy emphasis on bionutrients, anthocyanins, and antioxidants, which I understand is actually more controversial than the book discusses. I thought that heirloom varieties are always more nutritious, but that's not always the case - and yes, dandelions are mentioned, but she doesn't spend much time on it. And for the gardeners, nutritious varieties are listed. I borrowed the kindle version from the library but this is a book I want to own and be able to reference on a regular basis - there's just too much good information here to be able to remember it all.

This is a science-based eating plan for life, not just a short-term restrictive diet, written by Artemis Simopoulos, MD, FACN, founder and president of the Center for Genetics, Nutrition and Health.

The plan is based on the centuries-old traditional diet of Crete, which contains about four times more omega-3 fat than omega-6 fat. Our modern diet contains too much omega-6 fat and not enough omega-3 fat. This imbalance of essential fatty acids in our modern diet has been linked to the prevalence of our modern diseases - heart disease, cancer, autoimmune diseases, allergies, diabetes and depression. Many scientific studies are cited to support these claims, and footnotes are given for these studies for those who want further information. There are lists of suggested reading, for the lay readers and for medical professionals.

The Omega Diet provides:
*seven simple dietary guidelines (not rigid rules) for optimal physical and mental health
* a concise guide to the foods you need to restore your body's nutritional balance
* a diet plan that lets you eat fat as you lose fat
* fifty recipes that are quick and easy to prepare
* a comprehensive three-week menu, for those who need a structured program to help you get started
originally published in 1998 as hardcover edition, under the title [bc:The Omega Plan: The Medically Proven Diet That Restores Your Body's Essential Nutritional Balance|3728112|The Omega Plan The Medically Proven Diet That Restores Your Body's Essential Nutritional Balance|Artemis P. Simopoulos|http://photo.goodreads.com/books/1266867397s/3728112.jpg|3771867]

Who knew that a non-fiction book listing fruits and vegetables would be a good listen on audio CD? It actually was. Some of the information provided was super helpful and interesting. I have been sharing everything I learned about nutrition and how to buy and prepare the best foods. Loved it!

I read Eating on the Wild Side, and thought it was damn good reporting, so of course I wanted a farm side to the story. This is plastic, compared to her other book. It doesn't contribute a whole lot to the discussion in any level. Half of it is recipes anyway.

I really just skimmed the book to get a feel for it, but I think I've gathered enough to have a good opinion. Robinson gives natural histories and laboratory results of chemical analyses, likelihood of pesticide residues, and shopping tips to get the optimum in taste and food values.
Several surprises. Imported fresh foods will likely have much less pesticide residues. Processed tomatoes represent riper fruit and thus are superior in nutrition and flavor compared to tomatoes sold fresh, because they are picked at vastly different points in ripeness. Sour cherry juice is an active reducer of muscle pain.
I may re-visit the book in the winter when I have more reading time.

In Eating on the Wild Side, nutrition researcher Jo Robinson turns the produce aisle into a medicine cabinet. She has sorted through massive quantities of food studies to reveal the fruit and vegetable superstars and how to select, store and prepare them to maximize absorption of vitamins, minerals, fiber and antioxidants.

Each fruit and vegetable is introduced with a description of its wild ancestor and a brief history of its domestication and resulting nutritional changes. Some cultivars have retained more of the wild nutrients than others. Robinson discusses the cultivars most available in U.S. supermarkets or farmer's markets, the relative merits of each, and when canned or frozen versions may serve as well as fresh.

I learned, for example, that purple carrots are the richest in bionutrients, and for all carrots, nutrients are more available if the carrot is cooked rather than raw. The best practice is to steam the carrots whole and slice them after. She also recommends eating them with a little oil or fat.

At the end of each chapter, Robinson provides a chart of recommended types and varieties of the fruit or vegetable for shoppers and home gardeners, as well as a good-better-best summary.

This book is highly useful. I have it out from the library but intend to purchase a copy to keep as a reference.

I followed the LEVITY formula - Light,Exercise,and Vitamin Intervention Therapy during the winter of 2006 and it made a remarkable difference to winter blues.
In fact, writing this quick review has reminded me to look out for the first signs of the blues and get the appropriate vitamins - either through a supplement or dedicated diet additions.