NYT article, Breeding the Nutrition Out of Our Food

forageThis weekends New York Times article, Breeding the Nutrition Out of Our Food, discussed the need to choose the correct fruits and vegetables to ensure we are getting high levels of phytonutrients from our produce.  I found the article prescriptive, some stated and some is my interpretation.

  • Choose arugula as your go to lettuce.
  • Forage for food or look for wild foods at farmers markets such as morels, ramps, chickweed, purslane, wild dandelion… whenever possible.
  • Choose an heirloom in season apple in order to get the most nutritional benefits.
  • Choose yellow corn over white corn.
  • Choose purple potatoes over white potatoes and blue, red or purple cornmeal whenever possible.
  • Use spring onions and include the green part, this is very easy this time of year when they are abundant at farmers markets.
  • Use large quantities of fresh herbs….

I am anxious to read the author, Jo Robinson’s book, Eating on the Wild Side: The Missing Link to Optimum Health.

Advertisements
This entry was published on May 28, 2013 at 11:28 am and is filed under foraging, foraging wild garlic, herb, Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: