Bitter is Sweet for Your Health

October 27th, 2013: Jon and Greg discuss a recent 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, which often are marked by bitterness or sourness,  have been bred right out of them. http://www.thebakingwizard.com/