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For centuries okara was considered as food fit only for pigs and the lowliest of peasants. Most of it, and there was plenty left over from making soymilk and tofu out of soybeans, was dumped onto waste heaps, or spread on rice paddies as fertilizer. The stuff looks like wet sawdust, has no taste at all, and spoils quickly. Can such an unlikely food really be the solution to America’s obesity problem?

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