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
Fat-Free Knaidlach (Matzah Balls) Strawberry Oat Pancakes Herb Broth Sweet Coconut Chicken Green Bean Casserole with Onions and Garlic Iceberg Wedge with Buttermilk Dressing Peanut Butter Bears with Mini Chips Chocolate Tapioca Fresh Pea Soup St. Germain Cranberry-Cheese Wontons
When I first heard the news of Usher’s son’s diagnosis of type 1 diabetes, I thought, “how sad to have yet another young member of our T1 community.” My second thought, though, was, “How can Usher help me?” Like Princess Leia’s hologram to Obi-Wan Kenobi, I’m feeling compelled to get a message to Usher to let him know just how dire the situation is. I regret that I am unable to present my request to you in person but my...