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.
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Reviewed by Susan Weiner, RD, MS, CDE, CDN. 5/12
Molho Cru (Portuguese Pickle) Cucumber Salad Red Pepper Sauce Blue Heaven Cornbread Harvest Medley Bagel Platter Zwhipped Cream Cucumber Yogurt Dill Soup Pumpkin Brownies Turkey Hash Browns Jicama and Tropical Fruit Salad
The Vendor Village at this year's Tour de Cure was rather limited: the massage folk pulled out at the last minute, the replacement massage folk only did quick back rubs (and pulled out at 2pm), and other than Photonugget (the official photographers), there were three vendors — all of whom were exhibiting food or drink. On the plus side, all of these products are, or should be, of interest to the diabetes and celiac communities. All were gluten-free, low GI, and (as...