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Can soya residue treat diabetes?
Researchers have found in a study on mice that okara, a by-product of soya production, can impact blood glucose levels if consumed in fermented form
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Okara is rich in fibre and higher consumption of fibre is helpful to patients with Type 2 diabetes.
PHOTO: ISTOCKPHOTO
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Given that diabetes is a serious health concern globally and in Singapore, many people are keen to discover novel approaches of managing the chronic disease.
With this in mind, a researcher here has looked at whether eating fermented okara (soya bean residue) can help lower blood sugar levels.
