HighProtein Food Lowers Cholesterol
What if there was a food that could potentially help with your weight loss goals, while also helping to reduce waste and contribute to environmental health as well?
Believe it or not, researchers have recently discovered that the "waste" left behind after turning soybeans into soy milk or tofu can actually be fermented and used as a health food
According to this study, over 14 million tons of okara are produced every year, so if their findings can be put to use, this soybean waste may be a helpful solution
The word looks a lot like okra, but okara is far from the fried green vegetable you'd find in the southern U.S. Okara, which is also known as soybean pulp
While it may sound strange at first, it is actually a popular ingredient in many Japanese dishes and contains high amounts of protein, fiber, and calcium.
While okara can be consumed in its unfermented state, the researchers of this study found that they could ferment it with a similar process used to ferment miso or tempeh.
This recent study was performed on mice, so more research needs to be done to determine the exact effects on human health, but the results are certainly promising.
The mice were grouped into four different diet types: a high-fat diet with fermented okara, a normal diet, a high-fat diet without okara
And a diet with unfermented okara instead of fermented. After three weeks of the study, the mice that were fed fermented okara gained the least amount of body weight compared to the other groups.
These mice specifically had less visceral fat as well when compared to the high-fat diet without okara, which is the dangerous type of fat that grows around your abdominal organs.
Not only that, but the group that was fed the fermented okara had lower levels of cholesterol and triglycerides, which is a hopeful discovery for preventing heart disease and bettering heart health.
As we mentioned before, these findings are fascinating, but more research needs to be done to see how the results hold up for human-based studies.
In the meantime, the team of researchers from NTU and Waseda are working with other companies to develop okara-based snacks and easier ways to incorporate them into your daily diet.
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