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
Molasses Cookies Ginger-Orange Carrots and Grapes Spanish Omelet South-of-the-Border Chicken Chile Almond Dip Parmesan and Tomato Flatbread Soy-Roasted Salmon Shrimp Artichoke Quiche Pepper, Beef and Cabbage Stir Fry Moussaka
While I haven't caught everything he's been in, I've been a fan of Wil Wheaton since his Star Trek: The Next Generation days. While many of my fannish peers wanted to "Kill Wesley Crusher", the character was a bit like I would have liked to have been at that age. Wil's latest TV endeavor, The Wil Wheaton Project, is a mix of science-fiction, fantasy, horror, comics, and gaming news with irreverent...