For example, wild dandelion leaves have eight times more antioxidant activity, two times more calcium, three times more Vitamin A, and five times more Vitamin E than spinach, our modern day “superfood”. Phytonutrients are the bitter, astringent-tasting compounds that help fight the leading chronic illness like cancer, diabetes, and heart disease. In the new book, “Eating on the Wild Side”, author Jo Robinson talks about the origin of our fruits and vegetables and what little phytonutrients they contain compared to 400 years ago. It is only in response to our demand for sweeter food that these practices continue to flourish while the most nutritious foods get stepped over on our way to the cookie aisle. In addition, the foods we eat today are far less nutrient dense than what our ancestors consumed due to years of damaging farm practices and genetically modified engineering.
In America, we tend to have little to no bitter foods on our plate and an excess of sweet and salty foods. Everything we put into our mouths give us some combination of these sensations. There are five (not four) types of taste buds – salt, sweet, bitter, sour, and umami. Too often we overindulge and load up on “healthy” sweet foods while dampening our taste buds’ ability to interpret what we are really feeding our bodies. We all love sweet foods – corn on the cob, peaches, figs, and brownies (or maybe it’s just me!). Financial Assistance & Scholarship Programs.
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