Question: I noticed a product called "tempeh" in a health food store. What is it and how is it different from tofu?

Answer: Tempeh and tofu are both made from soybeans, but tempeh consists of cooked soybeans that have been fermented and formed into a cake or patty, while tofu is made from soymilk. Tempeh, like tofu, is a good source of vegetable protein, has no cholesterol, and is low in sodium. It also contains calcium, iron, vitamin B2, manganese, and other minerals.

Tempeh has been described as meat-like or chewy in texture and nutty or mushroom-like in flavor. Tempeh is often added to soups, stews, chilis, and stir-fries, or it can be cubed or sliced and sautéed. Tempeh easily picks up flavors from marinades and sauces.

Question: I am a diabetic and have read some articles and heard some television reports about cinnamon helping control blood sugar. Is that true?

Answer: Don't count on cinnamon to help control blood sugar if you have diabetes. While some earlier research on cinnamon yielded promising results, and scientists have isolated substances in cinnamon that mimic some of the effects of insulin, more recent studies have found little or no benefit.