Tempeh is the popular soy product and soy protein drink that was introduced to the United States in the early 1900s.
In the United Kingdom, it is widely known as “the holy grail” of soy foods, and it’s the basis for soy drinks in a number of Western countries.
But the Food and Drug Administration has taken umbrage with TempeH products since they began to be sold in the United Stated in 2013.
“It’s the biggest threat we’ve ever seen to the public health of soy products,” said James K. Cogan, a professor of food science at New York University.
“There’s a huge difference between what is an ingredient and what is a risk.”
Tempe is also considered a “soy-free” product in the U.S., though it’s a different story overseas.
The FDA approved Tempe products in the European Union in 2017, but it’s not clear whether the agency will approve them in the Americas.
As part of its new rules, the FDA will require labeling of ingredients and the names of companies that manufacture and sell Tempe in the country.
It’s unclear what the labels will look like, but the FDA said the changes will help consumers “understand and assess the safety of food products.”
So how does Tempe pose a risk?
While there are no specific reports of deaths from Tempe consumption in the States, the World Health Organization (WHO) reported in 2017 that consumption of Tempe has been linked to a number or complications.
One study of children ages 6 to 13 who consumed Tempe-based protein drinks for two weeks found a “significant increase in diarrhea and nausea,” among other adverse effects.
But other research, including a study conducted by the Unequal Health Institute, found no significant changes in risk for the elderly or pregnant women, who are the most likely to become sick from consuming Tempe.
So while Tempe can cause problems for some people, it’s important to understand what’s in it before you take a chance on eating it.
Here’s what you need to know about Tempe and the dangers of consuming it: What is Tempe?
Tempe stands for “Tempe-2.”
The name comes from the fact that there is a compound in Tempe that causes protein degradation, which in turn helps produce sugar and amino acids in your muscles.
It is also known as soy-protein-lacking, and some people have had trouble digesting the protein, according to the WHO.
But if you’re eating Tempe, it shouldn’t be too difficult to tell what’s what.
“The first thing to know is that tempe is soy protein, so the compound that makes it look like soy is not really soy protein,” said Michael Wahlberg, a nutrition scientist at the University of Florida who specializes in food science.
“So if you have some type of soy allergy, you can probably tell that it’s soy protein and you can avoid it.”
What does Tem, the compound in the drink, look like?
Tem, which is extracted from soybeans, contains a number that’s often referred to as a “bioactive.”
Bioactive compounds are compounds that can affect your body’s ability to process nutrients, like protein, amino acids, and sugars.
“Bioactive compounds have been linked with the development of diabetes, obesity, cancer, and other chronic diseases,” said Cogan.
But because of their bioactivity, the bioactive compounds in Tem are not regulated by the FDA.
“In terms of what you can get out of it, the only thing that is regulated is the level of bioactivity in it,” said Wahlheim.
“If you have high levels of bioactive compound, then you get less nutrients, so that’s a problem.”
The FDA recently released guidelines on bioactive ingredients in Tempo products, but those guidelines have not yet been made public.
Wahlenglberg told CNN he’s been getting calls from customers who have been confused about what Tempe actually contains.
“People have been buying it and thinking it’s tempe, but they’ve actually been eating tempe,” he said.
“Tem is just another soy-based compound that is not approved by the Food Safety and Inspection Service (FSIS).”
How do Tempe supplements compare to other soy drinks?
According to the FDA, the amount of Tempo-derived bioactive content in TemPods is “much lower than soy-derived products” in terms of bioavailability.
“A study published in 2016 showed that the bioavailability of TemP products is in the range of 0.3 to 3.0%,” said Dr. James Kogan, the director of the Nutritional Epidemiology Unit at the Food Science Division of the University at Buffalo.
“However, there are some concerns around the bioactivity of Tem, including potential for aldehyde production in humans