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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 |
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