MTPR

Bitter Is Sweet For Your Health

Nov 23, 2014

Herb crop on the patio. (CC-BY-2.0)
Credit Flickr user, Thomas Kriese

Jon and Greg discuss a 2013 New York Times opinion piece by Jo Robinson called "Breeding the Nutrition Out of Our Food," which compares the phytonutrient content of wild plants with that of supermarket produce. As farmers select the starchiest, sweetest varieties of vegetables to grow and sell, crucial nutrients that help prevent degenerative diseases - nutrients which often are marked by bitterness or sourness -  have been bred right out of them. 

(Broadcast: "The Food Guys," 11/23/14. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)