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Originally Posted by RobLL
I haven't read Cooking Light for quite a while. My recollection was that it was fairly militant low fat. Is that still the case?
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I can't speak to what the articles recommend, I look only at the recipes. They do tend to focus on low-fat food, although it seems that they are publishing more recipes that approach and even exceed 33% fat.
That doesn't bother me too much since I work to balance the different fats in my diet by eating plenty of almonds and walnuts, and, I also consume 6 1200mg fish oil capsules daily. In addition, I often use higher fat versions of some of the ingredients. As a result, I seldom miss my fat intake goals - either total fat or the mono-/ poly-/ saturated fat split.