Monday, July 4, 2011

What's Good About Cooking Light?

The most recent issue of Cooking Light contains a neat article describing common nutrition misconceptions.

Do steel-cut oats offer more nutritional value than instant oats?

Are brown eggs worth the extra cost over white eggs?

Check out that article.

I subscribe to Cooking Light both for our office and my home. I have for over 10 years.

I recommend the magazine and the website for healthy recipes and much more.

I especially like their "Quick and Easy" recipes that take less time and effort.
But most important the results are delicious! And calorie content per serving is provided.

I have found that (most of the time) Cooking Light offers sound well written advice on nutrition, exercise and more.

And their statements are usually based on solid scientific evidence.

For that we can thank the physicians and registered dietitians who work to produce Cooking Light.

Your Diabetes Endocrine Nutrition Group

1 comment:

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