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
Baked Beans Ham and Hash Brown Casserole Chopped Salad with Homemade Ranch Dressing Scrambled Eggs with Cheese Roast Pork with Apricot Prune Stuffing Chicken Dumpling Pie Almond Pork Tenderloin Country Kitchen Soup Southwest Roasted Green Beans Pico de Gallo
Under New Jersey's sanitation laws, syringe needles (sharps) need to be treated as hazardous biological waste. Lancets, like the straight pins and needles we use for garment sewing, do not. Still, the potential for secondary damage (to bathroom attendants, cleaning personnel, and sanitation workers) from these small sharps is non-neglible. While there's no "prick-safe" method of disposing of the needles I break sewing an average costume, standard lancets...