Gaelen
03-25-2006, 06:16 AM
About three years ago, I re-discovered EatingWell magazine, and have been following it ever since. Although I don't subscribe (I can never get around to mailing in the @#$%! postcard! ;) ), I do own every issue since I first found the magazine.
By it's nature, EatingWell offers features that are supportive of and complement a low carb lifestyle, including a regular collection of short articles called Nutrition Watch: Research you can use. For example, the April/May issue with the avocados on the cover, for which you can find electronic excerpts here: http://www.eatingwell.com/news_views/current_issue.php
contains articles on sustainably raised, grass fed meat, with sources (Super Natural, p 32); multiple ways and uses and benefits of eating avocados; hints for making effective lifestyle changes; a wine guide for those who imbibe; spotlight articles that discuss the importance of getting enough magnesium and potassium; and of course, for the cooks in the house, multiple articles on foods as diverse as lamb, Mexican cooking with Rick Bayless, bread puddings (use low carb bread!), and a diverse collection of 50-65 recipes per issue which feature full nutrient values and a key that marks the ones the editors consider lower carb. Some months have more low carb recipes than others; this month, fully 75% of the recipes fall into their 'lower carb' category...and although that includes recipes that are 22g of carbs or less per serving, that's 22g of carbs without subtracting the fiber. The average ECC of their lower carb recipes averages around 10g ECC per serving, and if carbs need to be further reduced, well...we've all done that before. ;)
As a person who used to write for a low carb magazine, I used to get all of them. Now that most low carb specific magazines have ceased publication, some people may be looking for a low carb supportive publication. I can highly recommend EatingWell for its consistent focus on whole foods nutrition. If you'd like to check them out online, visit
http://www.eatingwell.com
Enjoy!
By it's nature, EatingWell offers features that are supportive of and complement a low carb lifestyle, including a regular collection of short articles called Nutrition Watch: Research you can use. For example, the April/May issue with the avocados on the cover, for which you can find electronic excerpts here: http://www.eatingwell.com/news_views/current_issue.php
contains articles on sustainably raised, grass fed meat, with sources (Super Natural, p 32); multiple ways and uses and benefits of eating avocados; hints for making effective lifestyle changes; a wine guide for those who imbibe; spotlight articles that discuss the importance of getting enough magnesium and potassium; and of course, for the cooks in the house, multiple articles on foods as diverse as lamb, Mexican cooking with Rick Bayless, bread puddings (use low carb bread!), and a diverse collection of 50-65 recipes per issue which feature full nutrient values and a key that marks the ones the editors consider lower carb. Some months have more low carb recipes than others; this month, fully 75% of the recipes fall into their 'lower carb' category...and although that includes recipes that are 22g of carbs or less per serving, that's 22g of carbs without subtracting the fiber. The average ECC of their lower carb recipes averages around 10g ECC per serving, and if carbs need to be further reduced, well...we've all done that before. ;)
As a person who used to write for a low carb magazine, I used to get all of them. Now that most low carb specific magazines have ceased publication, some people may be looking for a low carb supportive publication. I can highly recommend EatingWell for its consistent focus on whole foods nutrition. If you'd like to check them out online, visit
http://www.eatingwell.com
Enjoy!