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
Turkey/Vegetable Meatballs Ocean Spray® Light and Fruity Cranberry Salad Mixed Mediterranean Vegetables and Couscous Mini Spanakopita Grilled Halibut (Gluten Free) Guacamole Dip Dutch Oven Spaghetti Salmon Dip Macaroni and Cheese with Fire Roasted Tomatoes (Gluten Free) Chicken Pot Pie
There is a stark difference between my "see ya later" to my camper and other parents' to theirs. "OK, have fun!" one mom told her son. "OK, don't pass out," I say to mine. The mom laughed and said to her son, "I don't want to hear from you until 4:30 pm this time!" Apparently there was a big ordeal with skates that didn't fit the prior day which caused him to miss some of the camp. ...