Is it possible that following the long heralded standard of "five a day" for fruits and vegetables might be failing us? According to Jo Robinson, author of Eating on the Wild Side, the answer is yes. And guess what Robinson is saying we need to focus on more: phytonutrients. Iceberg lettuce and bananas, for instance, offer little in the antioxidant spectrum. Green onions, on the other hand, are one of the best choices you can make. Along with berries.
Robinson says, in a compelling interview with Lynne Rossetto Kasper on The Splendid Table,
"Phytonutrients are basically a plant compound -- all plants produce them to protect themselves against their enemies. They can't run and hide, so they make these chemicals that will ward off insects and browsers and protect them from ultraviolet (UV) light. If we eat them, then we absorb those particles, phytonutrients, and they protect us from our enemies, which happen to be cancer, cardiovascular disease, Alzheimer’s, diabetes and obesity. Their protection becomes our protection.
You can find the interview here and afterwards check out some of the recent recipes featured on The Splendid Table - like the peach jam and carrot and cumin salad. Both are brimming with color and nutrition.