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
Crawfish Dip Mediterranean Bean Dip Paprikash Sauce Mandarin Orange Chicken Salad (Gluten Free) Salmon Spread Avocado and Roasted Corn Dip Italian Bread Salad Jerk Chicken Kabobs Chunky Apple Cake Slow-Cooked Beef and Chipotle Burritos
I was called into a conference room where two men in their mid-30s were leaning into a computer monitor reviewing something I had apparently written and submitted to them. It was some sort of documentation explaining my need to be with Charlie in case of emergency. They seemed like a couple of nice guys and appeared accommodating to my requests. My outside-looking-in self didn’t know what to make of the animated images my dream self added to...