Are the diabetes foods in your diet sugar-free, fat-free, and taste free? Food manufacturers transform cheap ingredients into tasty, if not nutritious, meals with the help of chemical colorants and flavorings. They also use lots of table salt, dowses of fat, and surfeits of sugar. You can transform diet ingredients into tasty meals without the sugar, fat, and salt with the help of sea salt, stevia, lemon juice, and olive oil on your diabetic foods list. It only takes a little bit.
Start with Sea Salt
If diet food tastes blah, start with the addition of a tiny pinch of sea salt. Sea salt contains a range of minerals not found in common table salt and it's healthier for you, but that is not why we are recommending it here. Sea salt also contains a range of mineral flavors that make the other tastes noticeable. Just a tiny pinch of sea salt is like turning up the volume on the other tastes. When you get the taste you are looking for, you don't have to keep eating more and more.
Make Stevia Your Second Step
If diabetic food still tastes bland, add just a pinch (as little as 1/10 of a packet) of stevia. Adding salt is like turning up the volume on your stereo. Adding sweetness is like adding speakers. Tiny amounts help your taste buds notice more kinds of flavors, helping you hone in on the flavor profiles of the foods that help you keep your blood sugar levels in check.
Rescue Culinary Miscues with Lemon Juice
A few drops of fresh lemon juice is a great way to rescue cooking mistakes. Lemon juice, preferably fresh, is a great way to correct culinary errors. If you have added a bit too much salt, lemon juice helps you to taste the flavors that salt masks. Just a few drops of lemon juice also helps keep your mouth moist. I recommend that you squeeze your lemon juice into a bowl and then use a teaspoon to drop just a tiny amount of the juice
Don't Go Totally Fat-Free
A quarter to half a teaspoon (just 1-2 ml) of olive oil can help you enjoy spices more. Spices tend to have complex flavors that are mixtures of sweet, salty, sour, and bitter. Fully appreciating a spice requires the use of your entire tongue. A tiny amount of healthy fat added to your food coats your tongue and ensures that your entire tongue is involved in capturing the range of flavors in a spice. Olive oil is best with savory floods, while a nut oil is better on a food that is intended to be sweet. Oils added to food will also help your digestive tract absorb plant nutrients such as alpha-carotene, beta-carotene, lutein, lycopene, zeaxanthin, and vitamin A.