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
Yogurt and Horseradish Dip with Herbs Apple, Prune, and Cinnamon Griddle Cakes Heart Healthy Dirty Rice Lima Bean Gazpacho Jicama Salad with Chile & Lime Panko Fried Chicken Quick Pasta Primavera Spiced Apple Cider Mango and Raspberry Tart Potato Kale Soup
There was a test strip that X used. There was blood on edge of the test strip that X used. The test strip that X used had sat on the desk. The desk is now tainted by the blood on the test strip that X used. There was work on the desk. The work is now tainted from the desk that held the test strip that X used. The work was picked up by Y. Y's hands are now contaminated by X's blood from the test strip that lie on his desk when Y's work was...