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
Chinese Chicken Salad with Peanut Dressing German Beef and Barley Bake Balsamic Sauteed Mushrooms Spinach and Feta Rolls Garlic Chicken Black Bean Cheesecake with Salsa Artichoke Squares Curried Cauliflower Skillet Pork Chops with Cinnamon-Apple Salsa Frozen Gramwiches
When last we left this saga, my doctor had me staying out from work for an additional week, but with the head swelling down, I was bound to be back on the bicycle as soon as possible (you know what they say about getting back on the horse that threw you...). I had planned to take my sister on a short (under a mile) ride — both for the company and to get us both on the bicycle. She turned chicken and I ended up going the "flat" route to the greengrocer — a little...