Tempeh

JUST KIDDING!! but just as tasty.

Tempeh is a traditional Indonesian food, made from the controlled fermentation of cooked whole soybeans. Tempeh fermentation produces natural antibiotic agents that are believed to increase the body's resistance to infections.

Tempeh contains phytochemicals such as isoflavones and saponins. The fermentation leaves the soy isoflavones intact. In research on soy protein, there is some evidence that the isoflavones may be responsible for helping to ease menopause symptoms. Soy protein and isoflavones such as those found in tempeh may possibly reduce the risk of heart disease and some cancers. Tempeh also contains saponins, health-promoting components of vegetables and legumes with strong biological activity, including acting as natural antibiotics. There is some suspicion that saponins may have cancer-protective or cancer-fighting activity. Saponins protect soybeans from predators and insects, but according to research from Keith Singletary, Ph.D., at the University of Illinois, they may also help protect people from colon cancer.

Tempeh has a nutty mushroom flavor and can be sliced and sauteed till the surface is golden brown. It can also be used in soups, salads, and sandwiches.

The 150 healthiest Foods on Earth Jonny Bowden, Ph.D., C.N.S.