YOUR FEEDBACK

Letters to the Editor

Lisa Gosselin, Editorial Director

LETTERS to the EDITOR

Our readers are passionate about food and health, and their comments are valuable feedback to all of us, including our editorial staff. See what your fellow readers are saying about the recipes and articles from EatingWell Magazine. To send a letter to the editor: editors@eatingwell.com.

Re: September/October Issue

Feed Your Mind

Breastfeeding mothers may be able to boost the amount of DHA in their milk through good diet (as emphasized in “How to Feed Your Mind”), but even if Mom misses her salmon, her milk will contain DHA. I cringe at the thought that a mom would think her milk is less healthy than formula; it’s not. It’s a great food made to support human brain development.

—Jacqueline Diaz, Sacramento, CA

Editor’s reply: We agree—and so does the American Academy of Pediatrics, which recommends breastfeeding for the first six months of life.

More letters from September/October 2008

Re: July/August Issue

A Taste of Place

I just wanted to let you know that I love the August issue. I subscribe to a lot of food magazines, but this issue goes deeper than the norm. Please continue this sort of thoughtful editorial direction! Thank you for presenting the food heritage topic “A Taste of Place” in an accessible, yet not shallow, manner. And the recipes are great, as always.

—Rebecca Briggs, Eugene, OR

More letters from July/August 2008

Re: May/June Issue

May/June 2008 Issue of EatingWell

HOLD THE MAYO?

I enjoyed “Can This Doctor Add Years to Your Life?” [May/June] but I do not understand Dr. Ades’s aversion to mayonnaise. The same paragraph that describes mayonnaise as high in saturated fat also recommends olive oil as heart-healthy, so I read the labels. A tablespoon of mayonnaise has 1.5 grams of saturated fat but a tablespoon of olive oil, at 2 grams, is actually higher. Given that, why is Dr. Ades averse to mayonnaise?

—Robert Cadranell, Bellevue, WA

Dr. Ades responds: While it’s true that olive oil and mayonnaise have similar amounts of saturated fat, 1.5 to 2 grams per tablespoon, olive oil is a more heart-healthy choice since it is rich in monounsaturated fat, the type that raises beneficial HDL blood lipids: 9 to 10 grams per tablespoons versus less than the 2 grams in mayonnaise. I also recommend avoiding mayonnaise because it’s too easy to slather it on, adding hundreds of extra calories.

More letters from May/June 2008

Re: March/April Issue

WILD vs FARMED SALMON ARTICLE
February 26, 2008

What an excellent article on the pros and cons of purchasing farmed versus wild salmon! This is an issue that has been picking at my conscience for some time. The information David Dobbs gathered and consolidated was well written and easy to understand. Thank you also for the recipes by John Ash and photography by Ken Burris. I will be adding my name to your subscription list!

—Mary Ann Adams, Sturbridge, MA

More letters from March/April 2008

Re: January/February Issue

AN AMAZING ARTICLE
February 26, 2008

Thank you so much for you article Change the Way You Think About Food in the February 2008 issue. It was a true eye-opener for me and helped me see that I wasn't alone with the relationship I have with food. I have always felt the overwhelming desire to eat well, and about 75% of the time I do. The remaining time I find myself eating poorly and then having this awful internal battle and sort of mentally "punishing" myself for my bad choices. The science behind the "almost eating disorder" and the tips included were very helpful. I realize I need to change my relationship with food and learn to be more gentle with myself.

My mother gave me a subscription to EatingWell for Christmas and so far I really enjoy it. Thank you!!

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USER COMMENTS — Add Your Comment

I was recently in Traverse City Michigan where i walked into Fustini's Oil and Vinegars. This place was unbleievable. They have over 35 flavor infused balsamic vinegars and Olive Oils (ranging from chipotle olive oil to tangerine balsamic). After purchasing a few bottles of oils and vinegars, my diet has completely changed, and it has become easier and more fun to cook at home, and cook healthy. I have used these oils and vinegars for everything from putting them on vanilla ice cream, to making my own salad dressing, and also maranating and cooking meat, seafood and chicken. By combining these flavors in different varieties every time, i am able to mix up the tastes while using mostly the same basic ingredients. I have seen my diet drastically change in the last few weeks, and I wanted to share this help with others on this site who are commited to a healthy lifestyle like i am. Their website is Fustinis.com, it is definitely worth checking out. Dan dannelz@gmail.com

Dan Nelson, New York, NY

article "is salt the next trans fat?" by peter jaret-- what about the study by ucsd med school pertaining to salt consumption? further, well known is that japanese consume 12gms a day or more and have no difficulty with blood pressure. further, during periods of high temps, those who fall from overheat have been found to be on "low salt" diet. the researchers should study the history of salt(this stuff been around for a long time). i suspect the conclusions and the research are faulty. sorry- i ain't buyin it.

wm dennis, Normal, IL