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
Papaya/Cucumber Salad w/ Ginger-Sesame Vinaigrette Chicken and Vegetables with Fennel Rice Muffins Colorful Vegatable Slaw Green Pea Soup with Spinach Macaroni Vegetable Toss Cottage Cheese Veggie Dip Healthy Vegetable Beef Soup Fresh Mozzarella Crostini Spiced Yogurt Dip
During that long first week in the hospital following diagnosis, the endocrinologists and nurses teach you many things. A proper hairy eyeball is not one of them. The hairy eyeball comes with time. Eyes are squinted at 30 degrees without blinking. Head moves slowly in direction of intended target and protrudes forward alien-like. Lips are tightly aligned and locked. Limbs and torso are...