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