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
Leeks n' Garlic Cream of Mushroom Soup Spicy Roasted Chickpeas Chili-Spiced Nuts Marvelous Mozzarella and Veggie Open Faced Sandwich Broiled Peppers with Peaches Roasted Corn Soup Cowboy Potatoes Herbed Tomato Risotto Mix Raisin Walnut Strudel Vegetable Salad with Tofu Dressing
Among the things I'd never thought I'd hear when I began my fitness journey ten years ago... "Wow! The work you do really shows. Your arms look great. That's my goal..." From a young woman at the gym whose body I would KILL to have. Petite, small boned, slim arms and legs. You see how that just happened? I gave myself a compliment and then took it back. That's often what I do. I hear the words other people say, but my tendency (as is the tendency of so many people) is...