January/February 2010 Letters to the Editor

By EatingWell Editors, March/April 2010

"Eggs.. As a former farm girl, I read with amusement your statement that "brown eggs come from red hens with red earlobes." I've never studied chicken earlobes, but I can tell you that many of the chickens that lay white eggs like the...

The Delicious Dinner Diet

I’ve been changing my eating habits for the past 12 days—eating between 1,600 and 1,800 cals a day, making your 500-calorie dinners, and most importantly, tracking. I cut out red meat but I have had chicken, shrimp and pork and my big filler-upper, barley. I’m loving what I’m eating! I weigh myself every 10 days. The first weigh-in was great (I weighed 240 lbs., now am 232). I’m looking forward to the next one.
—Anon., via

Dominique Browning’s Nourish essay “The Secret Ingredient”

I too recently had to recover from major surgery and was reliant on the love of friends and family to help me recuperate. Last night I had a party for all the wonderful people who brought me dozens of meals, drove my children to and from activities, brought me books and movies, and helped me until I was back on my feet. Had I seen your essay and cookie recipe sooner, I would have made those cookies to serve at the party!
—Anon., via

Maple-Nut Granola recipe

My family made 23 batches of Maple-Nut Granola [Nov./Dec. 2008] as gifts this past holiday season. It was a huge hit! People at my husband’s office were carrying their gift bags around, eating the granola by the fistful!!!
—Laura Sankovich, Coeur d’Alene, ID

The disappearance of the “low-carb” icon on recipes.

We have become a carbohydrate-conscious family after doing a lot of research, including reading Gary Taubes’s thoroughly referenced book Good Calories, Bad Calories. I hope you will reconsider this change. I also hope that you will start taking notice of the clinical research that is coming out that suggests a much lower carbohydrate intake (including lower intake of whole grains!) may be key to avoiding heart disease, diabetes, high blood pressure and obesity.
—Carolyn Starr, via

Editor’s reply: Our low-carb icon simply identified recipes with 20 grams or less. We continue to list carbohydrate grams in recipe analyses and as part of the Recipe Index.

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner