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Fermented Foods

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By Elizabeth Keyser

 

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.

Click here to download a printable PDF version of this slideshow.

Reviewed by Susan Weiner, RD, MS, CDE, CDN. 5/12


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by Lindsey Guerin
Yesterday I had an appointment with the new endocrinologist that I'm trying now that I've moved and "settled" in a place. Dr. M was not exactly what I expected, although I am still uncertain what I really thought she would be. The appointment was neither bad nor good and I am feeling very undecided as to how I plan to proceed. I received Dr. M's name from a friend/CDE/fellow type 1 in the community who actually has a practice with her husband. Their practice is concierge only and...