Robinson’s main point is that a natural human desire for sugar, starch, and fat has led to the evolution by human intervention in the garden and on the farm of fruits and vegetables that satisfy those desires but lack to a striking extent the antioxidants and phytochemicals that are necessary for optimum health, and that modern agribusiness has aggravated the problem. She teaches the reader in concrete detail what to do about it in terms of choice of produce, storage, cooking, and so on. She has done an excellent job of research, and her accounts of the histories of various foods make interesting reading. Her writing is excellent by present-day standards, though by the much higher standards of past decades, many of her sentences are questionable. I live in Japan, and I hope that future editions will drop the annoying America-centric orientation of this one, but that is my only complaint. I recommend this book to anyone who seeks the optimum health of the subtitle.