Tempeh, the fermented soybean beloved in Indonesia, has now been shown to reduce glycated hemoglobin levels as well as triglyceride levels in diabetic patients. A study by researchers from Taiwan’s National Pingtung University of Science and Technology found blood sugar levels dropped after tempeh was consumed.
For three months, patients with type 2 diabetes took capsules of tempeh powder, made by fermenting soybeans with the fungi Rhizopus oligosporus for 48 hours.
Results, published in the journal Data in Brief, hypothesize that tempeh could be an effective food for managing diabetes.
Read more (Science Direct)