Tempeh Over Tofu

Tempeh is a food made from fermented soy, in case you didn't know. I prefer it over tofu because it did not cause the bloating and digestive issues in my clients that tofu seemed to be associated with.

Soy is one of the most popular replacements for animal protein in many meals. It has a high protein content that actually lowers bad cholesterol levels, essential fatty acids, isoflavones, fiber and of course vitamins and minerals.

The protein also seems to be able to raise good cholesterol levels. This good cholesterol travels through your body and collects the bad out of the arteries. It is then transported through and taken to the liver for removal. This is important since it is this bad cholesterol that can turn into arterial plaque and lead to heart attack or stroke.

The fiber in tempeh also binds to bile salts and helps remove them from the body. Since your liver uses cholesterol to make bile salts, the liver must use more cholesterol to form more bile salts. This is yet another way in which tempeh reduces bad cholesterol.

In addition, soy contains Riboflavin, which is a necessary nutrient in the regeneration of glutathione, one of your liver's detoxification enzymes. It contains magnesium, which is a natural relaxant for blood vessels. Soy also contians manganese and copper, both being cofactors for an enzyme called superoxide dismutase., and enzyme that repairs cells and reduces free-radical damage.

The protein and fiber of tempeh is known to help stabilize blood sugar. The fiber also binds to cancer causing toxins and helps remove them from the body. It is believed that because tempeh is made from high-fiber soybeans that it may help reduce risk for colon cancer.

Many people have not tried tempeh. If you have not, give it a shot. You can usually find it in your local health food store or even super market. It has a nutty to bland flavor and a firmer texture than tofu. It is easily digestible for many, but those with soy allergies should avoid it. Check out the “recipe” article of this newsletter for an interesting tempeh dish.

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