Why are fermented foods great for your blood sugar!
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Use these fermented foods to improve your glucose control.

1) Greek and Icelandic yogurts are strained multiple times to remove the WHEY – or the excess liquid. This makes them thicker than normal yogurt, with approximately 25% fewer carbs, but with a higher content of glucose-stabilizing PROTEIN.

2) Sourdough bread is made by combining nutrient-rich WILD YEAST with LACTIC ACID BACTERIA. Lactic acid has been shown to reduce the phytate content of sourdough by over 70%, thus increasing its nutritional content.

3) Kefir is similar to yogurt, though thinner in consistency. It is created by combining cow or goat milk with kefir “grains,” which are actually gelatinous mixtures of probiotic microorganisms. In fact, kefir contains over 60 strains of beneficial bacteria and yeasts, and they have been found to supply far more of those gut-aiding COLONY-FORMING UNITS (CFUs) of bacteria than most yogurts.

4) Tempeh that contains LACTIC ACID BACTERIA has been shown to increase the diversity of gut microbiota, which can provide a range of benefits, including improved glycemic control. Tempeh also contains other bioactive antioxidants, including ISOFLAVONES, which have shown potential in the treatment of diabetes.

5) Studies show that sauerkraut and kimchi can help to reduce oxidative stress. And these fermented cabbage products have been found to influence the gut microbiome in ways which can reduce the risk of developing heart disease, metabolic syndrome, and type 2 diabetes.