Tangy, tingling, sour -- sometimes that indescribable "fifth taste" known as umami -- foods that have been fermented have unique health benefits, especially for people with diabetes. Fermentation is one of the oldest methods of preserving food. It's what transforms milk into yogurt; cabbage into sauerkraut and the Korean dish kimchi; soybeans into miso; and alcohol into vinegar. But the best part is that research shows that these foods are good for your blood sugar. The acids in fermented foods -- lactic and acetic acid -- block carbohydrates from entering the blood and turning into blood sugar, reducing spikes. And these benefits can carry over to the next meal. But that's not all.
Reviewed by Susan Weiner, RD, MS, CDE, CDN. 5/12
Citrus Raspberry Tartlets Avocado, Orange, and Fennel Salad Salsa Mayonnaise Sweet Red Pepper Soup Barbecue Beef Brisket Festival of Macaroons Bread Bowl Fondue Asparagus Beef Roll-Ups Veggie-Cheese Pie Cucumbers and Dip
It's not news to me that the trek to baby prep would include nasty lows, persistent lows, and majorly frustrating lows. But living with them and knowing they would happen are really two different things, aren't they? Knowing my fear of lows and how much I've dreaded this part of the process, I'm not surprised at how recent lows are effecting my emotional health. But I am still annoyed by it and feel the need to shout that frustration out here. This past week, my best friend (and...