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September/October 2010 Letters to the Editor

By EatingWell Editors, November/December 2010


READER'S COMMENT:
"On the first day of a horticulture class (UC Irvine, 1974), the professor made this a statement like this: Vegetable is a culinary term, not a scientific one. What people call "vegetable" can be a root (beet), leaf (lettuce, kale),...

You Loved…

...Our focus on vegetarian meals

Thank you, thank you, thank you for the “Meatless Any Day of the Week” recipes [Weeknights, September/October]. I’m a new vegetarian and was getting discouraged by the lack of meatless mains. So, thank you for the latest issue and please, keep the meatless recipes coming.
—Julie Wolfe, Salt Lake City, UT

Editors’ reply: We will, Julie! We are also working on a meatless cookbook, to be published in the spring.

...Our special focus on “Save Time, Save Money” in the September/October issue

I just finished reading “Eat Well & Spend Less.” I am very passionate about this topic because I have always worked full-time yet still prepare fresh food for dinner. If you discipline yourself to actually prepare some fresh, easy dinners, you then realize how easy it is. I always have friends over with their children; recently when I pulled out whole carrots with the greens still intact, peeled the carrots and cut them up for the kids, the reply from my girlfriend was, “Wow, I haven’t seen carrots like that in a long time.” This took all of 5 minutes. I love this magazine!
—Kristin Meredith, Atlanta, GA

You Also Hated…

...“Save Time, Save Money”

To my horror, I just went through the September/October issue...small, bad pictures, 30-minute meals and lots of casseroles. Don’t get me wrong...I love good comfort food but a whole issue dedicated to the quick and dirty mealtime!! I was a longtime subscriber to Cooking Light and canceled my subscription when they no longer put in features on foods in season or interesting regional dishes. Fingers crossed that this was just a one-month mistake.
—Katie Dugan, Cohasset, MA

And You Were Really, Really Fired Up About…

...The statement, in our story “The 13 Biggest Myths Busted,” that high-fructose corn syrup is no worse for you than other sugars.

Your article argues that the composition of HFCS is chemically similar to that of sucrose, and the two have similar calorie counts. I’m extremely disappointed that you didn’t at least offer a nod to the other side of the debate, where many studies have pointed to differential effects stemming from HFCS. We can agree that Americans consume too much sugar, whatever the source, but to argue that there is no difference between HFCS and sugar means that one has not paid attention to the contrary evidence, which continues to pile up.
—Brynn Jacobs, Omaha, NE

Editors’ reply: We do not support the use of high-fructose corn syrup and recommend that people limit their intake of all added sugars. For this story, we reviewed the published studies on HFCS and spoke with respected independent experts. Our conclusions are similar to those of many nutrition authorities. For links to past articles, visit eatingwell.com/go/ HFCS.

EatingWell poll results:

Have you eliminated gluten (a protein found in wheat, barley and rye) from your diet?

56% No, wheat and barley are healthy for me, especially in their whole-grain forms.
22% Yes, eliminating gluten products makes me feel better.
19% Yes, I have been diagnosed with celiac disease or gluten intolerance and told by my doctor not to eat foods that contain gluten.



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