More Reasons to Love "Cooking Light"

Kudos to "Cooking Light" magazine! I've always loved this publication, but it keeps giving me more reasons to love it. This month's issue busts 10 nutrition myths about the foods we love and makes it more than OK to eat them--who wouldn't love that? Myths like "Added sugar is always bad for you" and "Organic foods are more nutritious than conventional" are debunked and backed up with scientic evidence.

"CL" also brings to light a few nutrition facts that I didn't know:

1. Eating eggs won't raise your cholesterol levels. Truth is, the cholesterol you eat has little to do with your blood cholesterol levels. It's really saturated and trans fats you need to pay attention to, and eggs are a nutritional powerhouse, so don't avoid them unless you have a documented medical reason or are a vegan (or just don't like them).

2. Avoid foods with added "fake fiber," like some yogurts and even water (oh please!). Why? Not all fiber is alike. Scientists believe that foods with naturally occurring fiber (fruits, veggies, legumes, whole grains) are nutritionally superior to fake-fiber foods. So, more isn't necessarily better.

3. You don't have to avoid chicken skin all the time. Did you know that a 12-oz. bone-in, skin-on chicken breast has a mere 2.5 grams of saturated fat and only 50 calories more than the same chicken breast without the skin? And most of that fat is monunsaturated--the good kind--so it's OK to indulge once in awhile (keeping calorie and fat counts in check, of course.)

There's lots more in the article, too, so pick up a copy if you get a chance. You can also go to www.cookinglight.com for tons more info on healthy cooking and eating.