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Analyzing the analysis

In the most recent isse of Cooking Light, editors explain that they are no longer reporting percentage of calories from fat in their recipes' nutritional analysis. Reason being, that it's the type of fat, not the amount of fat in a recipe that matters. Of course, that's something the California Olive Industry has been saying all along.

As a recipe developer with an eye on nutrition, losing that percentage opens up the possibilties when it comes to creating great tasting foods. Expect to indulge in ingredients like olive oil, salmon, avocados and nuts, which can drive up calories from fat to a point that's easily perceived as unhealthfully high to the untrained eye. Once again, sometimes what we don't know really can't hurt us.

Analyzing the analysis posted by Meryl on January 14, 2009 @ 2:41 PM
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Filed under: Nutrition

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