I have been reading a new book called Eating on the Wild Side by Jo Robinson.
The author tells the story of how humans long ago were healthier when eating fruits and vegetables grown in the wild or eating native plants. These have more phytonutrients and vitamins.
I have only read a few chapters and yet my mind was given new information on greens and alliums (garlic and onions) that was enlightening on better nourishment for the body!
I am going to forward a few ideas here in this blog for you.
The first is about greens and eating the darkest and deepest colors that you can find, including red leaf lettuces and arugula (high in lutein for the eyes) and ones that have loose and open leaves. The open leaves produce more quantities of phytonutrients.
The second is that many of us know that garlic and onions have for thousands of years been used to fight infection, keep the immune system high and add to a great tasting dish!
But did you know that cutting or mincing the garlic and quickly adding it to heat destroys all the good nutrition available?
The answer, Jo writes, is to wait 10 minutes before adding. This allows the allicins (the good stuff) to be created and the heat-sensitive enzyme that catalyzes the allicin to go unharmed and do it's work. So be Patient!
Finally, the garlic press is the Best way to prepare garlic because it intermarries the alliin and the enzyme, maximizing the production. Press, then rest.
More to come....
Herbs and Things
Have tried most of what I write about in these articles.