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
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Recently, over at Dear Abby, the following letter and response were printed: Dear Abby: I like my job a lot, but I have recently been assigned a different desk. I now sit next to someone who regularly draws his blood with a lancet and gives himself a shot for his diabetes just a foot away from me. I am extremely uncomfortable around blood and needles. I don’t want to make waves because this person has been here a lot longer than I have, and apparently,...