I just finished this book by Jo Robinson and I am really pleased I decided to read it. I always assumed I was eating healthy by picking up lots of dark leafy greens and fresh fruits and vegetables, but I never realized that certain varieties, preparation, and storage could make such a difference in the nutritional content. I'm just going to go over some of the greater points I found very interesting, but if any of this intrigues you I would highly suggest getting the book. It is certainly not a one time read-- you can tote it to the grocery store to remember crucial points or share information with others.
I have come to a new conclusion: if you can eat it raw, eat it. And enjoy it cooked too. If man made it, don't stick it in your pie-hole (alright I admit I stole this last sentence from someone named Lalonde, I think). That excludes anything processed, baggaged, or boxed, grains, legumes, and nasty rancid vegetable oils. So what in turn can be replaced in our diets? Well grass-fed meats (which technically can be eaten raw!), pastured eggs, avocados, leafy greens, any vegetable really, fruit!!, coconut (yes, every single delicious part of it), nuts, and cold-pressed oils (like olive, coconut, and macadamia)...