Our Hydration Report [“Glass Half Full?”] provoked lots of comments, with readers chiming in to share their daily drinking regimens. On Facebook, Marcia LaRue told us: “After I have my morning coffee I drink ice water all day and have water by my bed at night, as well.” Carole Doria Wheeler shared a tip: “The only problem with monitoring urine color is that if you take vitamins, there are some that turn urine a yellow associated with dehydration. That has to be taken into account.” And Sylvana Leclerc gushed about our hydration findings: “I love this magazine. It is the National Geographic of nutrition.”
Eds. reply: Thanks, Sylvana, but we prefer to think of National Geographic as the EatingWell of geography!
Chemical Engineering student Curtis Johnson e-mailed with an interesting question about our healthy hot dog story “Good Dog, Bad Dog” [From Our Test Kitchen]: “While 'cured' hot dogs most definitely contain nitrites and nitrates, 'uncured' and organic hot dogs contain these chemicals as well. Is there a benefit, when it comes to nitrites and nitrates, of eating 'uncured' hot dogs?”
Eds. reply: Although the USDA requires makers of “natural” and organic hot dogs to label their franks as “nitrate-free” or “no added nitrates,” these “uncured” hot dogs contain similar levels of nitrates (and sometimes more) than “cured” nonorganic hot dogs. The difference is that the nitrates in natural hot dogs come from celery juice or powder rather than synthetically produced sources. But the actual molecules are chemically identical.
Although I am a charter subscriber, this is the very first time I have ever written to what has been, for many years, my favorite magazine. What’s prompting my letter is the photo that tops your From the Editor column [of our editorial team after winning three James Beard Awards in May] and genuine and authentic smiles of joy that were captured. I had to read the story that was behind those smiles and learned that my favorite magazine, born and then re-born from a small but passionate and heart-filled state like Vermont, won the equivalent of the Oscars of the food world. You did it by recognizing and honoring your intended purpose of serving readers like me. I serve as a substance abuse counselor in a treatment center. Rachael Moeller Gorman’s James Beard Award-winning story on Joe Hibbeln [May/June 2010], “Captain of the Happier Meal,” has been read every 8 weeks or so by a handful of recovering drug addicts here in Hawaii. Keep up your important and much valued work
——Lorrain Burgess, CSAC, Waianae Coast of Oahu
C’mon. It may be a short step from the kitchen to the bedroom, but the headlines in last issue’s Healthy in a Hurry section: “(Chicken) Breast Enhancements”? “Chasing Skirt”? Yuk. Not up to James Beard Award-winner standards.
—Elizabeth Boutin (via e-mail)
Eds. reply: Oof. Fair enough! Now if you’ll excuse us, we’ve got some “pork butt” headlines to change…
Smoked Trout Spread [Weeknights] was fabulous! My husband and grandsons caught the trout, then smoked it and we were thrilled to have the wonderful recipe for the spread. Made it twice to share with friends!
—Jacqueline Gilmer (on Facebook)
We had Grilled Steak with Whiskey Dijon BBQ Sauce [4 Ways] last night. Delicious! I served it with Roasted Squash & Fennel from one of my many back issues of EatingWell.
—Charlotte Bennett Tressler (on Facebook)
What toxins are you most concerned about in our food supply?
Synthetic Pesticides & Herbicides 61%
Mercury & PCBs 16%