We all know that vinegar is an excellent ingredient for diabetics.
Do we know why?
Just a mere 2 tablespoons of vinegar before a meal—perhaps, as part of a vinaigrette salad dressing, will dramatically reduce the spike in blood concentrations of insulin and glucose that come after a meal. In people with type 2 diabetes, these spikes can be excessive and can foster complications, including heart disease.
Growing up we had a salad every night with dinner. I am sorry I did not continue that after I got married. I am making up for that this summer. Even The Nudge orders one when he goes out for lunch now.
This does not not mean we all have carte blanche to eat as many carbs as we want, it means we can eat a small amount with vinegar and not feel guilty.
Do we know why?
Just a mere 2 tablespoons of vinegar before a meal—perhaps, as part of a vinaigrette salad dressing, will dramatically reduce the spike in blood concentrations of insulin and glucose that come after a meal. In people with type 2 diabetes, these spikes can be excessive and can foster complications, including heart disease.
Growing up we had a salad every night with dinner. I am sorry I did not continue that after I got married. I am making up for that this summer. Even The Nudge orders one when he goes out for lunch now.
This does not not mean we all have carte blanche to eat as many carbs as we want, it means we can eat a small amount with vinegar and not feel guilty.
It's a good thing........
The other day Mary over at One Perfect Bite did a pickle and relish round up and posted a recipe for pickled beets as one recipe amongst a wonderful array of others.
If you want some good recipes for pickles and relishes, I suggest clicking on that link and visiting Mary.
I happened to buy a bunch of fresh beets with tops yesterday and while the grill was on for my chicken I threw a foil packet with 3 washed and topped beets, coated with olive oil. They both were done at the same time. Once cooled I threw the whole packet into the fridge for later use.
This morning I made a mix of pickling spices and along with her recipe I julienned and put every thing in a pint Ball jar. I will eat them with a salad, with a blue cheese dressing and as a side dish.
Thank you Mary. Next to make, is her Red Pepper Relish and her pickled plums.
Pickled Beets
Inspired from One Perfect Bite
Ingredients:
* 1/3 cup agave nectar
* 1/2 cup water
* 1/4 cup apple cider vinegar
* 1 tablespoon mixed pickling spices (recipe to follow)
* 3 to 4 cooked beets, peeled and sliced
Directions:
Boil together sugar, water, vinegar and pickling spice. Cook for 2 minutes. Pour over cooked, sliced beets. Bring to room temperature, then cover and refrigerate overnight. Yield: 1 pint jar.
Pickling Spices
makes enough for 1 batch pickled beets
* 1/2 teaspoon dry mustard
* 1/4 teaspoon allspice
* 1 teaspoon coriander seeds
* 6 whole cloves
* 1/2 teaspoon ground ginger
* 1/4 teaspoon cinnamon or, 1 cinnamon stick
* 1/2 teaspoon Asian-style chili garlic sauce
Mix into wet ingredients.
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