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
Zappachino Festive Corn Muffins Prosciutto Wrapped Turkey Breast Prosciutto and Mozzarella Rotini Salad Pepper Steak Pickled Crab and Melon Salad Apple Sweet Potatoes Spoonbread Shrimp and Ricotta Stuffed Eggplant Baked Tortilla Chips
I want to start by saying that in our twenties, we sometimes do dumb things. I suppose that's true of any age, but our the twenties seem particularly ripe for it. We're sometimes off on our own for the first time, we often feel oddly invincible (even with a serious chronic), we're not all that street wise. We're you know, in our twenties. Sooooo.... Anyway. In my early twenties, I met a dude who was super nice in the endocrinologist's waiting room and we became instant...