... what's the deal? Looking forward to this. Hopefully the slippage is because the authors are taking the time to make the very best low-fat recipes. I'll be comparing them with the recipes from McDougall's 'The Starch Solution', so the competition is fierce!
Fresh produce (fruits and veggies) trumps starch anyday. I strongly prefer Dr. Furhman's approach to McDougall's... as the overabundance of starch (potatoes, pasta, rice) decreases the amount of nutrients and antioxidants we are able to take via a high-produce plan. (Both of these doctor's use a low-fat primarily vegan approach... though one is more starch based while the other is more produce based.) Starch generally tends to be more higher glycemic than other fruits and veggies anyways. Furhman also advocates the use of beans as a starch source, but doesn't emphasize all the grains. You'll get a whole lot more nutrient bang for your buck that way.
Off topic, but ok .... After reading The Starch Solution, I'm not the least bit concerned about nutrition on McDougall's plan. I don't worry too much about following the exact recommended veggies/starch ratio, but it is important to realize that *whole* food starches are very satisfying *and* nutritious.