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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Ten years ago, I sat in my Primary Care Physician's office. I had just been weighed and measured. A nurse had just taken my vitals and my blood pressure had come in a bit higher than usual, which was no wonder because I sat there a nervous wreck. In the year since my last physical, I'd gained another fourteen pounds. I was the heaviest I'd ever been, the scale clocking me in at 228 at 5'3" tall. I honestly couldn't believe it. I knew that I hadn't gotten my eating habits under control in...