Cooking Light magazine sort of gets it
 

I don't know if anyone else here buys (or used to buy) Cooking Light, but I
really liked it before going low-carb. Then I started to wonder -- it takes a
mostly low-fat approach -- but I suspected most of the recipes could be
adapted.

In the new issue, the editors address low-carb in a short article at the front
of the magazine.

The bad news: They refer to it as "high protein" occasionally. That may be
true in some cases, but I don't think it's true for all low-carb approaches.

The good news: After rather defensively stating that readers can develop
low-carb menus from Cooking Light, they go on to discuss low-carb eating. They
acknowledge that the WOE encourages eating vegetables and whole grains, and
they praise the approach for discouraging high-carb junk foods. They also put
in a good word for the South Beach diet.

One good thing about all their recipes is that they give nutritional analyses
at the end of each one, which is quite helpful. I was glad to see a mostly
sane statement from them, because it's one of my favorite magazines.

Daria
166/147/140
sugar-free since 2/1/04
low-carb since 2/17/04

Cooking Light magazine sort of gets it
 

DG511 wrote:

I don't know if anyone else here buys (or used to buy) Cooking Light, but I
really liked it before going low-carb. Then I started to wonder -- it takes a
mostly low-fat approach -- but I suspected most of the recipes could be
adapted.

In the new issue, the editors address low-carb in a short article at the front
of the magazine.

The bad news: They refer to it as "high protein" occasionally. That may be
true in some cases, but I don't think it's true for all low-carb approaches.

The good news: After rather defensively stating that readers can develop
low-carb menus from Cooking Light, they go on to discuss low-carb eating. They
acknowledge that the WOE encourages eating vegetables and whole grains, and
they praise the approach for discouraging high-carb junk foods. They also put
in a good word for the South Beach diet.

One good thing about all their recipes is that they give nutritional analyses
at the end of each one, which is quite helpful. I was glad to see a mostly
sane statement from them, because it's one of my favorite magazines.

Daria
166/147/140
sugar-free since 2/1/04
low-carb since 2/17/04

I don't suppose they took my suggestion and started breaking out
the carb counts when they are just serving the entree on top of
rice, potatoes, pasta, etc.?
--
Jean B.

Cooking Light magazine sort of gets it
 

"Jean B."

writes:

I don't suppose they took my suggestion and started breaking out
the carb counts when they are just serving the entree on top of
rice, potatoes, pasta, etc.?

Not that I could tell -- they're still giving the nutrition count for entire
recipes rather than major components. I wish they would take your suggestion,
though. OTOH, one of my friends used to work in a test kitchen, and from what
she told me, it appears the lead time for getting recipes ready for publication
is much longer than that for a simple article. So perhaps they'll start
breaking out the components in an upcoming issue.

Daria
166/147/140
sugar-free since 2/1/04
low-carb since 2/17/04

Cooking Light magazine sort of gets it
 

DG511 wrote:

"Jean B."

writes:

I don't suppose they took my suggestion and started breaking out
the carb counts when they are just serving the entree on top of
rice, potatoes, pasta, etc.?

Not that I could tell -- they're still giving the nutrition count for entire
recipes rather than major components. I wish they would take your suggestion,
though. OTOH, one of my friends used to work in a test kitchen, and from what
she told me, it appears the lead time for getting recipes ready for publication
is much longer than that for a simple article. So perhaps they'll start
breaking out the components in an upcoming issue.

I hope so! I know it isn't their philosophy, but, as I told them,
it would make their magazine a lot more usable for many
people--and they wouldn't even have to change their recipes.

--
Jean B.

Cooking Light magazine sort of gets it
 

On 3/27/2004 8:46 PM, Jean B. wrote:
DG511 wrote:

I don't know if anyone else here buys (or used to buy) Cooking Light, but I
really liked it before going low-carb. Then I started to wonder -- it takes a
mostly low-fat approach -- but I suspected most of the recipes could be
adapted.

In the new issue, the editors address low-carb in a short article at the front
of the magazine.

The bad news: They refer to it as "high protein" occasionally. That may be
true in some cases, but I don't think it's true for all low-carb approaches.

The good news: After rather defensively stating that readers can develop
low-carb menus from Cooking Light, they go on to discuss low-carb eating. They
acknowledge that the WOE encourages eating vegetables and whole grains, and
they praise the approach for discouraging high-carb junk foods. They also put
in a good word for the South Beach diet.

One good thing about all their recipes is that they give nutritional analyses
at the end of each one, which is quite helpful. I was glad to see a mostly
sane statement from them, because it's one of my favorite magazines.

Daria
166/147/140
sugar-free since 2/1/04
low-carb since 2/17/04


I don't suppose they took my suggestion and started breaking out
the carb counts when they are just serving the entree on top of
rice, potatoes, pasta, etc.?

Why can't you do that yourself? You know how many carbs/calories are in
1 cup or rice, for example? What is so hard about it? Alternatively,
you could get some recipe software like Mastercook and do your own
modified version.

--
jmk in NC

Cooking Light magazine sort of gets it
 

jmk wrote:

On 3/27/2004 8:46 PM, Jean B. wrote:
DG511 wrote:

I don't know if anyone else here buys (or used to buy) Cooking Light, but I
really liked it before going low-carb. Then I started to wonder -- it takes a
mostly low-fat approach -- but I suspected most of the recipes could be
adapted.

In the new issue, the editors address low-carb in a short article at the front
of the magazine.

The bad news: They refer to it as "high protein" occasionally. That may be
true in some cases, but I don't think it's true for all low-carb approaches.

The good news: After rather defensively stating that readers can develop
low-carb menus from Cooking Light, they go on to discuss low-carb eating. They
acknowledge that the WOE encourages eating vegetables and whole grains, and
they praise the approach for discouraging high-carb junk foods. They also put
in a good word for the South Beach diet.

One good thing about all their recipes is that they give nutritional analyses
at the end of each one, which is quite helpful. I was glad to see a mostly
sane statement from them, because it's one of my favorite magazines.

Daria
166/147/140
sugar-free since 2/1/04
low-carb since 2/17/04


I don't suppose they took my suggestion and started breaking out
the carb counts when they are just serving the entree on top of
rice, potatoes, pasta, etc.?

Why can't you do that yourself? You know how many carbs/calories are in
1 cup or rice, for example? What is so hard about it? Alternatively,
you could get some recipe software like Mastercook and do your own
modified version.

--
jmk in NC

Good idea! That should be doable--esp. since I can even divide up
the carbs per uncooked portion and not try to figure out what the
cooked amount equals.
--
Jean B.

Cooking Light magazine sort of gets it
 

On 4/1/2004 1:23 PM, Jean B. wrote:
jmk wrote:

On 3/27/2004 8:46 PM, Jean B. wrote:

DG511 wrote:


I don't know if anyone else here buys (or used to buy) Cooking Light, but I
really liked it before going low-carb. Then I started to wonder -- it takes a
mostly low-fat approach -- but I suspected most of the recipes could be
adapted.

In the new issue, the editors address low-carb in a short article at the front
of the magazine.

The bad news: They refer to it as "high protein" occasionally. That may be
true in some cases, but I don't think it's true for all low-carb approaches.

The good news: After rather defensively stating that readers can develop
low-carb menus from Cooking Light, they go on to discuss low-carb eating. They
acknowledge that the WOE encourages eating vegetables and whole grains, and
they praise the approach for discouraging high-carb junk foods. They also put
in a good word for the South Beach diet.

One good thing about all their recipes is that they give nutritional analyses
at the end of each one, which is quite helpful. I was glad to see a mostly
sane statement from them, because it's one of my favorite magazines.

Daria
166/147/140
sugar-free since 2/1/04
low-carb since 2/17/04


I don't suppose they took my suggestion and started breaking out
the carb counts when they are just serving the entree on top of
rice, potatoes, pasta, etc.?

Why can't you do that yourself? You know how many carbs/calories are in
1 cup or rice, for example? What is so hard about it? Alternatively,
you could get some recipe software like Mastercook and do your own
modified version.

--
jmk in NC


Good idea! That should be doable--esp. since I can even divide up
the carbs per uncooked portion and not try to figure out what the
cooked amount equals.

I use Living Cookbook (http://www.livingcookbook.com/) to modify my
recipes. I really like it and since I subscribe to Cooking Light, I can
get the recipes from their website in electronic form and use the
"capture" feature of the recipe software to get it in there pretty
quickly. I know that a lot of folks like MasterCook (I saw it at Best
Buy for like $10). I have also heard good things about Now You're
Cooking. I downloaded both Living Cookbook and Now You're Cooking (both
offer free trials) and tried them out. I liked Living Cookbook better
but YMMV ;-) Good luck!

--
jmk in NC