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
Pork and Sauerkraut Casserole Homemade Chicken Nuggets Shrimp Topped with Tomatoes and Feta Surfin' Salmon Mahi mahi with Balsamic Wine Sauce Minted Orange Carrot Soup Pesto "Cheesecake" with Pine Nuts Cold Corn Salad Adobo Chips with Goat Cheese and Cilantro Salsa Spiced Chicken with Tomato Chutney
I am body dysmorphic. Since my teens, I have had what has been diagnosed as a distorted view of my weight, shape, and size. It is challenging, and it really does make living with diabetes even more difficult. For three days, in spite of no changes in a regimented eating and exercise routine, I have felt gigantic. I can barely look in the mirror because I don't like what I see. I feel as if I have tons of fat beneath my skin, just pulsing against the pores. I feel like...