|Book Size||22 x 262 x 232 mm (H x W x D)|
|Imprint||Reed New Holland|
|Release Date||28 Jul 2015|
|Subject Classification||Cookery / food & drink etc / Health & wholefood cookery|
As food consumption and waistlines continue to grow our collective health is going downhill. Always hunting for the latest quick fix that may no longer be possible without a significant overhaul of our food supply.Wild Foods presents that solution enhancing your diet with natural foods found in the wild.Early chapters explore the consequences of eating the modern food considered to be instrumental in maintain good health and well-being, including elevated levels of sucrose and water and lack of dietary fibre, protein and beneficial micro-nutrients. The next portion of Wild Foods discusses the solution;nutilising wild foods to strengthen our health.The real strength in wild food resources is their world record breaking nutritional quality, which they incorporate into the daily diet as an opportunity for diversification and enhancement of the nutritional value of foods. For example, the Australian Acacia species have been shown to possess antimicrobial, anti-inflammatory and antitumour properties.
There are no superfoods that are the whole answer to health. No culture survived on one or even a dozen special foods. It is an arsenal of wild foods numbering in the hundreds that protected the world s longest living culture. If we want to regain our health we cannot do better than to embrace some aspects of our ideal diet through looking back at the 60,000 years of Indigenous Australian culture.Full of 65 full colour photographs, Wild Food is a must have guide and the next step in humankind s quest for better health.
Author Vic Cherikoff as been credited as a pioneer of the commercialisation of Australian wild foods when he began marketing and promoting a range of a few dozen species as foods which could be the basis of an authentic
Australian cuisine over time.