Those of us who follow nutrition news have heard it all. We try to eat food, not too much, mostly plants. We were scared of, then rehabilitated toward meat, eggs, real butter. We like monounsaturated fats and omega-3s and fiber and carotenoids. We know that broccoli and berries protect against cancer, oatmeal against high cholesterol. And so it is not insignificant to say that Jo Robinson, author of “Eating on the Wild Side: The Missing Link to Optimum Health,” has turned things on their proverbial heads.
Are fruits and veggies healthy? "It depends on which ones you choose," says Robinson, who spent ten years researching the nutrient value of the most common and popular produce in our supermarkets.
"The difference of antioxidants and phytonutrients between one variety and another is enormous. And unfortunately, we're in the habit of eating the ones that are the least nutritious. The most popular ones sold in this country."
For example: Supermarket broccoli doesn't have nearly the cancer-fighting power that it seems to have in the literature, simply because the antioxidants degrade a few days after harvest. And canned blueberries are better than fresh in terms of preserved phytonutrients.
Her advice? Eat plants that are as close to wild plants as possible. Farmed foods are not nearly as good for you.
"We started breeding the nutrition out of food since we became farmers 10,000 years ago," Robinson says.
Watch the Robinson's full HuffPost Live segment here.