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
Vanilla and Nutmeg Custard Apple Pie Oatmeal Vanilla Crumb Crust Chocolate Mint Brownie Apple Cinnamon Cider Chinese Celery Inside Out Tomato Salad Spinach and Bean Loaf Spinach-Chicken and Wild Rice Soup Roasted Zucchini Onion and Garlic Spread
Most of the time, we bash the lastest news about a "diabetes cure" because it is neither a cure, nor often even a significant improvement in diabetes treatment. Usually these "cures" are tested in mice, but fail to make the leap over to human physiology. Devices may work in the lab, but take decades to pass through FDA review, and still not be much better than what we already have. It's enough to make us all jaded. I know I am. But I saw something...