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Lose Weight with Okara: a Miracle Food by [Eigh, M.]
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Lose Weight with Okara: a Miracle Food Kindle Edition

3.5 out of 5 stars 6 customer reviews

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Editorial Reviews


This review is from

★★★★★ Canon, 5 Jan 2014
By debbie 16
Amazon Verified Purchase
This review is from: Lose Weight with Okara: a Miracle Food (Kindle Edition)

Fantastic can't wait to try it out. Hope I can get hold of the okara or I will have to try and make my own

About the Author

M. Eigh is just another Asian dude who makes a quiet living in IT. He lives in Northern Virginia with his beautiful wife, two daughters and two cats in a charming old house, which came with a morbidly obese landlord, also known as the mortgage. He dreams of murdering that landlord with a bestseller someday, preferably before he has to start paying the kids' colleges. His hermit kingdom is at

Product Details

  • File Size: 1900 KB
  • Print Length: 110 pages
  • Page Numbers Source ISBN: 1494357461
  • Publisher: Red Lantern Press (February 17, 2014)
  • Publication Date: February 17, 2014
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #3,530,168 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

By J. Chambers HALL OF FAMETOP 10 REVIEWER on December 7, 2013
Format: Kindle Edition
The author introduces his book about okara with warnings about the dangers of obesity, noting that in Japan, the developed nation with the lowest incidence of obesity, okara is a significant part of the diet. Okara is a natural soybean byproduct of making tofu. The author mentions that many people eat until they feel completely full, which results in overeating. The key, he says, is eating only until you're 80% full. There's a Japanese phrase, "hara hachi bu," which - loosely translated - means just that. Okara is a very low calorie food with a high indigestible fiber content that contributes to a feeling of fullness.

The author acknowledges that okara is not easy to find in the US. Few supermarkets carry it, and I couldn't find it on Amazon either. He recommends buying it in local Asian supermarkets, and the appendix of the book lists many of these markets in the US. Buying online is another possibility. For those ambitious enough to try, there are detailed step-by-step instructions for making homemade okara. There are also two basic recipes for okara dishes.

Although I had never heard of okara before reading M. Eigh's book, he does make a compelling case for okara as a weight loss product. The book has piqued my interest enough that I may give it a try if any of our local Asian markets carry it.

A review copy of the book was provided by the author.
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Format: Kindle Edition
Using the title of this review as a stating point Marcus Eigh opens this fascinating little book about health indicating that we are the keepers of our body temple -and he is out to introduce some finer aspects of tending to that task, especially the responsibility control the international trend toward obesity. Eigh speaks honestly and directly and very early on in his book he urges the reader to try his suggestions before opting for bariatric surgery or other more radical procedures.

Okara or Soy Pulp is a pulp consisting of insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soymilk and tofu. It is generally white or yellowish in color. It has been a part of the East Asian diet for centuries and the benefits of its inclusion in the diet include not only weight control but also liver health and triglyceride reduction.

Eigh supplements his book with some fine historical facts that embellish his concepts of using Okara as a means of losing weight. His emphasis is on Okinawa, known for the long life and disease free state of its citizens. He introduces the Japanese concept of `hara hachi bu' - translated freely it means `quit eating when you are 80% full.'

We then are privy to the differences between the standard tofu used in all Asian cookery and that is compared to the okara form - more fiber, calcium protein, carbohydrates and potassium. He informs how to purchase okara and where, and even how to make your own okara, generously accompanied by excellent photographs making the process quite understandable and repeatable. And the remainder of the book offers recipes that utilize okara.

Apendices at the end of the book give page after page of markets through the country (in addition to websites) where okara can be purchased. Eigh's enthusiasm for okara as a miracle food is infectious. And the book is light hearted and immensely entertaining as well as informative. Grady Harp, December 13
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Format: Kindle Edition Verified Purchase
I read this book already being sold on the virtues of eating okara so what I was looking for were different ways to make okara and recipes to use it. Included in the book is just one way to make okara, but this cold method was new to me. So what the book lacked in depth it made up for some in novelty. There were only two recipes so I was a bit disappointed in that. The book is very short. I read it in about 25 minutes. The "108 pages" includes lots of lists for sources which are useful, but also serve to exaggerate the amount of information present.I did appreciate the citations and that the author took time to research and document the sources.
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