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
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If you listen closely, you may hear the sound of 25 million Americans with diabetes rejoicing today. In a revolutionary movement, the FDA has given 510(k) approval on Abbott's HbA1C test which is expected to help millions of Americans with Type 1 or 2 diabetes or those at risk. Abbott's ARCHITECT Clinical Chemistry Hemoglobin A1C (HbA1C) test is a dramatic shift in diabetes diagnosis and monitoring. Instead of the HbA1C tests performed at a laboratory and constituted as blood work, the...