Edamame beans are whole, immature soybeans, sometimes referred to as vegetable-type soybeans. They are green and differ in color from regular soybeans, which are typically light brown, tan or beige. When it comes to culinary fixes for pain, osteoarthritis poses a challenge. Wear and tear on the joints—the kind that leaves cartilage tattered and bones grinding against one another—is not reversible. Still, there's some hope for relief.
Researchers from Oklahoma State University gave participants either 40 g of soy protein (about ¼ cup of shelled edamame) or milk-based protein for three months. At the study's end, pain was reduced for those who ate soy protein but not for those in the milk protein group. "I'm talking about tofu, tempeh, other fermented forms of whole soy—not soy protein isolates, which you commonly see in processed snacks," says James N. Dillard, MD, author of The Chronic Pain Solution. Cooking with tofu is simple as long as you know the basics. Silken tofu is soft and often used in creamy dressings, soups, and desserts; firm tofu is typically cooked like meat—say, marinated and grilled.
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