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
Ricotta Cantaloupe Salad Cranberry Stuffed Squash Oriental Loaf Heavenly Honey Corn Muffins Chinese Celery Pepper and Brandy Turkey Broiled Shrimp with Tomato-Ginger Sauce Tofu Spread Stir-Fried Garlic Lettuce Shrimp and Feta Salad (Gluten Free)
Someone at work asked me for a “fun fact” about myself for an upcoming newsletter highlighting recent accomplishments. Having just had an absolutely hellish day and night of high blood sugars, I thought … Fun Fact: My son’s blood sugar was 525 yesterday. Fun Fact: My son’s blood sugar was so high that he couldn’t take part in his hockey team’s end-of-season party. Fun Fact: It took several...