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