Tempeh is a chunky, tender soybean cake, especially popular on the island of Java, Indonesia as a staple source of protein. Tempeh making is a natural culturing and controlled fermentation process that binds whole soybeans, sometimes mixed with other grain such as rice or millet, to form a rich cake with a smoky or nutty flavor. As in most fermentations of food, tempeh making needs a starter. Tempeh starter is a dried mixture of live Rhizopus spores with substrate, either soybeans or rice. T... Read Full Story

Tempeh, or tempe in Javanese, is a traditional food made by natural culturing and controlled fermentation of soybeans by two strains of Rhizopus molds: Rhizopus oryzae or Rhizopus oligosporus, that cover the beans with their mycelia to form a cake. It is a staple source of protein in Java made from whole soybeans. The retention of the whole bean and the fermentation process give tempeh a higher content of protein, dietary fiber, and vitamins, plus firmer texture and stronger flavor compared ... Read Full Story

Some soy foods are made by fermenting soybeans. In the process soybeans are inoculated with some microbes, mostly done with a starter, to push the process in the desired direction. These fermented soybean products contains higher amounts of calcium and vitamin K2. There are many fermented soybean products in the Asian, especially East Asian cuisines; miso, tempeh and natto are among the many. Miso Miso is a traditional Japanese seasoning produced by fermenting, most typically, soybeans, wit... Read Full Story

Soybean is the most widely grown and utilized legume in the world and one of the most well researched, health-promoting foods available today. Containing about 40% on the dry weight-base of protein, 35% of carbohydrate, 20% of oil and about 5% of ash, it is one of the richest and cheapest sources of vegetable protein provided for millions of people, an important source of vegetable oil and also ingredients for hundreds of chemical products. As an excellent source of protein, economically s... Read Full Story

Soy foods are considered as healthy foods because soybeans are nutritious. Dry whole soybeans contain (by weight) 40% protein with a significant amount of complete essential amino acids, 35% carbohydrate mostly dietary fiber, 20% oil including omega-3 fatty acids and about 5% ash with B vitamins, molybdenum, manganese, iron, phosphorus, magnesium, copper, and potassium. Soy foods are varied from vegetables like edamamé and soy sprouts, flavor enhancer like hydrogenated vegetable protein, mi... Read Full Story

Fiber Fiber can help you lose weight fast. This nutrition keeps the right amount of water in your intestines, making your digestive system work more efficiently and helping to keep things moving through your bowel regularly. Fiber rich foods also low in calories and bulk you up so make you feel fuller for longer while reducing your calorie intake. There is also evidence that fiber in the diet can help prevent stroke and heart disease and ease the effects of diabetes. The average person can l... Read Full Story

For eating healthy you have to know the foods you’ll eat. Processed foods may be convenient, but most processing changes the food’s structure and therefore changing the way the body reacts to it. To ensure eating healthy the food you eat should be more in its natural form or moderately processed. Whole foods are the least processed foods. The lack of processing allows the food to keep most of the nutrition. Whole grains like whole wheat, oats, barley and brown rice are good sources of die... Read Full Story

Fats contain 9 calories per gram, so this nutrition should be limited in a weight-losing diet plan. Saturated and trans fats may increase LDL ("bad") cholesterol level and hence your risk of heart disease, so limit your intake to 20 grams of saturated fat and close to 0 grams of trans fat each day. However, "good" fats, such as polyunsaturated and monounsaturated fats found in fish, nuts, and low- or nonfat dairy products can be beneficial to your overall health. Monounsaturated fatty acid ... Read Full Story

In average mothers gain 25 to 35 pounds during pregnancy, shed 12.5 to 14 pounds during the birth, and have to loss about 12 to 21 pounds of excess weight to regain the pre-pregnancy figure. Since the body needs to recover, weight-loss after pregnancy is not recommended until about three months following childbirth. Just as weight-gain during pregnancy, weight-loss after that should better be done slowly and steadily; another nine months is considered appropriate for that. In general, losing... Read Full Story

You don’t have to lose flavor to gain health. Heart healthy recipes require no secret ingredients. There are simply lower in saturated fats, trans fats, cholesterols, and total fats, high in fiber and good fats such as omega-3s aside from essential vitamins, and minerals, reduced in sodium, plus have fewer calories. The American Heart Association (AHA) recommends that saturated fat should make up less than 7 percent of total caloric intake, trans fats less than 1 percent, cholesterol less t... Read Full Story