March/April 2010 Letters to the Editor

By EatingWell Editors, May/June 2010

In March/April, You Loved…

…Our story “Sea Change,” on the healthiest, most sustainable seafood

I just wanted to let you know that I appreciated “Sea Change,” by Carl Safina. I have been vegetarian for 11 years, and recently introduced seafood into my diet. I have always been concerned with what seafood I should choose, and I’ve had a hard time finding information on what is “good fish/bad fish.” Thank you for the simple list and introducing me to the delicious world of sardines!
—Lila Rees, Barre, VT

You Wanted More…

...Recipes for “The #1 Food You Should Eat (and probably don’t)”

A headline on the cover read, “The #1 Food You Should Eat (and probably don’t).” Curious, I turned immediately to page 42 (“Sea Change”), and was surprised to see sardines identified as super-healthy. I haven’t eaten sardines since I was in grade school and brought sardine sandwiches for lunch, which prompted my classmates to “ugh” at the smell. I was looking forward to finding some special recipes that might get me eating this food again. To my great disappointment, there was only a single recipe.
—Diana Dalsass, Prescott, AZ

Editor’s reply: Turn to page 31 for another sardine recipe or visit our new omega-3 recipe

...Advice under pressure!

I enjoyed Patsy Jamieson’s excellent article on “Pressure Cooker Possibilities” [From Our Test Kitchen]. However, I’ve long wondered about the effect pressure cooking has on the nutritional value of the food. We know that high heat damages some nutrients, such as polyunsaturated fats and certain vitamins, and can cause the formation of unhealthy chemicals as found in grilling and baking. On the other hand, pressure cooking exposes the food to heat for a shorter length of time. Do you have more information?
—Steve Billig, Denver, CO

Editor’s reply: The short answer is pressure cooking does destroy some nutrients but can increase the bioavailability of others. For more details, go to

You Scolded Us For...

…Assaulting Big Macs

Your story “Is Your Burger Really That Cheap?” [Fresh & Nutritious] won’t stop global warming, or overeating, or fix pork-barrel politics, or ease the burden on high-wage earners who subsidize everyone. I wouldn’t want it to keep some low-wage worker from getting a 540-calorie burger for $3.50, which is twice the food energy per dollar than the lamb burger on page 69. Aside from this one aberrant article, you are due kudos for your feature on sustainable seafood.
—Doug Anderson, Littleton, CO

EatingWell Poll Results: What bag do you choose at the supermarket checkout?



“Bring my own.”

Our next eatingwell poll: Do you grow any of the food you eat?