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Optimizing Your Diet: Read the Book Eating on the Wild Side
Optimizing Your Diet: Read the Book Eating on the Wild Side

Optimizing Your Diet: Read the Book Eating on the Wild Side

Good book!!! Eating on the Wild Side by Jo Robinson.

This is just “nutrition?” Who needs it? No, this is about giving your body and brain the nutrients they need to feed and build a good brain and nervous system and well-functioning organs, to keep your immune system and energy levels up, and to maintain an optimum focus and attitude.

Diet makes a big, big difference. Recently, I learned that Dr. Terry Walhs did not have her symptoms of MS — yes! that’s MS! — go into remission or go away until she started doing Paleo with whole foods. Eating a conventional diet, she was continuing to get worse. She had some of the best medical care in the world, but her MS was continuing to destroy her. She finally stabilized and got a little better when she started doing Paleo with supplements. However, once she quit using supplements, but started getting her nutrients from foods only, she made quick and dramatic improvement in her condition.

That was an eye opener.

The book is described as: “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.”

Chris Kresser said about it: “I’m really happy to have Jo Robinson on the show today. I recently read her book, Eating on the Wild Side: The Missing Link to Optimum Health, and was impressed by the rigor of her research and the health implications of her work. It’s no surprise that eating whole fruits and vegetables is an important part of a healthy diet, and most people know that local, organic produce is more nutrient-dense than conventional varieties. But Jo’s book reveals another important consideration when it comes to choosing fruits and vegetables: whether they are “wild” or cultivated varieties. We’ve literally bred the nutrients out of much of our modern produce in an effort to make them sweeter.”

His podcast interview of Jo Robinson was really good.

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