The benefits of eating a wild variety of plants | Letters
The article discusses the benefits of eating a diverse range of wild plants, in contrast with the predominance of just three crops (wheat, corn, and rice) in the modern diet. The author, Mo Wilde, recounts their experience of living off foraged, wild food in Scotland for a year, during which they consumed 300 plant species, 21 seaweed species, and 87 types of mushroom. The article suggests that while processed foods provide calories, it is the micronutrients, antioxidants, and flavonoids found in a variety of plants that are essential for maintaining health and preventing inflammation-related diseases. The author argues that this level of plant diversity is typical of traditional hunter-gatherer diets and that even young Indigenous children can identify more plant species than most adults today.
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