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Article: Heart and soul; African-American cooks cut fat from traditional cuisine.
- Article from:
- The Boston Herald
- Article date:
- February 18, 1998
- Author:
CopyrightCOPYRIGHT 1998 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Crisp fried chicken, meltingly tender greens, creamy macaroni and cheese - what's not to love about soul food, the original comfort cuisine?
Plenty, according to a growing number of African-American nutritionists, health professionals and food writers. Delicious as these traditional dishes are, they leave much to be desired from a nutrition standpoint. Most are high in fat, calories and sodium - and the community that indulges ends up paying the price.
"I think the numbers show," says Jonell Nash, food editor of Essence magazine and author of "Low-Fat Soul" (Ballantine, 1996), "that the African-American community suffers from major debilitating diseases ...