It is also better to pick dark red or green lettuces because these have the most antioxidant values and vitamins. Green lettuce (the most popular lettuce used in the US in dishes) is not nutritious at all because it grows in heads versus loose leaves. Therefore, the sun never gets to the inside and allows the plants to develop these phytonutrients and rich colors which are healthy for us.
Her rhetoric on garlic was also very compelling. In one study it turned out to be more beneficial against cancer organisms than kale, broccoli, and brussel sprouts (my favorites-- tear...). Garlic has been used for thousands of years for consumption purposes and also on exterior ailments. It is best chopped or smashed and the used only after it sits out for ten minutes. That crucial rest time allows two of its enzymes alliin and alliinase to intermarry producing allicin (its healthful nutrient).
Thankfully, she also had very good things to say about avocados so my one avocado-a-day rule is still applicable. I found it fascinating that in one study women with diabetes who ate an avocado everyday lowered their levels of triglycerides (bad fat in the body from LDL cholesterol) without gaining any weight! Once again the idea that we shouldn't be afraid of fat is demonstrated.
In the fruit section of the book, I was most intrigued by the fact that most of our fruit today has been modified for sweetness. In doing so, the better parts of fruits such as the fiber content and even the vitamins have been lost. The greater point that she stressed throughout the fruit section was going for diversity with fruits-- not picking the standard granny smith apple which is about 40-60% sugar. Instead try to buy local, organic smaller fruits, preferably berries. Eating with the seasons will help to find local fruits and even growing our own garden is helpful.
I think overall this book was very informational and re-affirmed the benefits of buying local and organic. It taught me new ways to store and cook fruits and vegetables and key points of how to pick the plants. In saying this though, I think it is important to remember that eating vegetables and fruits are better than nothing. We won't always have the time to buy un-packaged vegetables, but there are still ways to get nutrients. It is important to focus on details, yet we should remember that it is more important to the body to eat whole, fresh sources. I think if we don't stress the details this book can be a "missing link to optimum health". Plus the recipes are amazing. I would suggest picking up this book to maximize the nutrients you put in your mouth. Even if you aren't a big greens or fruit eater, this book will teach you ways to prepare foods for better tastes while still keeping the nutritional content. If you read it let me know what you think!