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
Zucchini Latkes (Pancakes) Italian Bean and Artichoke Salad Honey Glazed Turkey Breast Smoked Sausage Cheese Spread Acapulco Rice Cinnamon Sweet Waldorf Salad Spicy Red Lentil Soup Applesauce Quesadillas Chicken and Veggie Soup Miniature Quiches
About two weeks ago, our international STAR TREK organization received an inquiry from one of its chapter leaders about the availability of a "mental health counselor". From his initial complaint, it sounds as if a number of our organization-level leaders don't have the necessary "people skills" to address members who may, or may not, have come "out of the closet" about ongoing mental health issues, that some of those members would benefit from...