COOKBOOKS ARE MAKING US FATTER
A recent study showed that recipes from “The Joy of Cooking” have increased substantially in calorie count and portion size since the book’s original publication. There was a nearly 40 percent increase in calories per serving for practically every recipe reviewed.
The study focused primarily on “The Joy of Cooking” because the well-known cookbook has been updated consistently from 1930 through 2006. Of the 18 recipes that have appeared in each version, 17 have increased 63 percent in calorie count per serving, due both to higher overall caloric content and larger portion sizes.
However, Beth Wareham, editor of the 2006 edition of “The Joy of Cooking,” argued that the book has become healthier overall by cutting out processed ingredients.
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