By EatingWell Editors, September/October 2010
I like this magazine better and better with every issue. I’ve used so many of the recipes and I’m so happy with the results. David Goodman’s article “The Future of Milk” [July/August] was an excellent piece of food journalism. That article was well written and so on point.
—Janice Noftle, Wilton, NH
I was very interested in the interview by Michelle Edelbaum, “Watch What You Eat” [Fresh & Nutritious, July/August], with the producer of the new DVD of Fresh, The Movie. I saw Food, Inc. and sustainable food is a passion of mine. Please keep information about this coming. Do a whole article about the gal you interviewed, Ana Sofia Joanes. Also a story about Food, Inc. producer Robert Kenner.
—Elaine (via e-mail)
Thank you for your wonderful article “Captain of the Happier Meal” [May/June]. As a physician whose practice is dedicated to nutrition, I can attest to the remarkable power of omega-3 fats to help people get healthier, happier and smarter. Your story serves as a perfect reminder of how delicious and easy it can be to eat your way to better health. Dr. Hibbeln is a captain and a hero in my book!
—Ann Kulze, M.D., Charleston, SC
After seeing your website then ordering a subscription to your magazine, I felt compelled to write you and let you know just how great they both are. I have lost 11 1/2 pounds in 3 months by just changing what I ate. I use your recipes every day, for all of my meals, to eat healthier and not lose taste. My husband, who is a picky eater, loves the recipes, especially the “In Season” recipes.
—Kimberly Darling, Lyndhurst, NJ
I was unpleasantly surprised in Stephanie Pierson’s article “Summer of Love” [Nourish, July/August] by her very casual response to learning of her minor daughter’s sexual activity. Considering the fact that EatingWell is a health magazine, this indifference to sexual activity flies in the face of reason. I did not expect this type of announcement in this type of magazine and am deeply offended by it. Ms. Pierson makes it very clear that being “open” is what she values most, not morality.
—Maureen Barnes, Bloomington, IL
In your current issue [July/August], I was surprised to find your department called Vegetable Wise was highlighting corn!! Corn is not a vegetable, it is a grain. Since most Americans need to get more vegetables in our diet, I don’t think you should be propagating the myth that corn is a vegetable. This is very misleading and I hope you will correct this misconception.
—Paul Rossetti, White Lake, MI
Editors’ reply: The USDA classifies sweet corn as a vegetable and cornmeal used to make tortillas, masa and grits, etc. as a grain. And you’re right: most Americans need to get more vegetables (and fruits) into their diets. Nutrition surveys show that fewer than one in four Americans are eating five servings a day of fruits and vegetables. But sweet corn is a healthy vegetable choice: in one large ear, you get 4 grams of fiber—that’s 16 percent of the Daily Value—plus vitamin C and folate. Corn also contains lutein and zeaxanthin, antioxidant compounds that help keep your eyes healthy as you age.
In “Greener Milk” [Fresh & Nutritious, July/August], Pablo Päster talks about the environmental cost to produce packaging used to sell milk. I was surprised that recycling wasn’t a consideration. Here in Austin, we can recycle most kinds of food containers, including plastic and glass. The TetraPak and cardboard box containers are not recyclable. The less packaging we contribute to our landfills, the better.
—Rob Tulloh, Austin, TX
Pablo Päster replies: In my research, I have found that even if the TetraPak does end up in the landfill, it still has less cradle-to-grave greenhouse emissions than glass, largely due to the increased shipping weight, the high temperatures required to melt glass and the fact that most TetraPak materials come from renewable biogenic sources. Plastic has a lower shipping weight and is more likely to get recycled into new products but its lifecycle greenhouse gas emissions are higher than those of TetraPak. With that said, the analysis focused exclusively on the greenhouse gas component of the environmental impact. In some regions, the water footprint or landfill space may be an equally important issue.
How many days a week do you cook?
4% 0 to 1 day a week
26% 2 to 4 days a week
70% 5 to 7 days a week
Our next eatingwell poll: Have you eliminated gluten (a protein found in wheat, barley and rye) from your diet?