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
Green Bean Mushroom Casserole Refried Bean Dip Golden Rice Marvelous Mozzarella and Veggie Open Faced Sandwich Apple Bean Salad Healthy Cranberry Blueberry Mini Muffins Black Bean Cheesecake with Salsa Creamy Mustard and Lemon Dill Sauce Cheese and Nut Log Leeks n' Garlic Cream of Mushroom Soup
I have spent the past three days dealing with an evil stomach bug. Gastro issues, bloodsugar issues and a headache for the ages - along with a low grade fever - left me in bed trying (and mostly failing) to rest. I'm back at work today after two sick days, but still on slo-mo. Weird bloodsugars are always my "getting sick" miner's canary. Everyone knows what a miner's canary is, right? Back in the day, miners would keep a caged bird (often a canary) with them in the mine....