Soy products, particularly those processed into soy flour, have been linked to a range of health problems, including cancer, birth defects, and birth defects related to the protein found in soy protein.
But in the case of the cornmeal-based soy protein, the most significant issue is that it is so highly refined and concentrated that it’s highly toxic, according to a study published last year.
As a result, many companies, particularly large food corporations, are using alternatives like cornmeal or rice flour, which have lower amounts of the toxic ingredient, but which also require fewer nutrients.
In the paper, published in the Proceedings of the National Academy of Sciences, researchers found that the average concentration of the toxin in cornmeal and rice flour was between 1.3 and 3.2 parts per billion (ppb), but the concentration in soy flour was as high as 6.4 ppb.
Soaking cornmeal in distilled water for an hour or two will lower the concentration, but that’s a small fraction of the level in soybean flour.
And if you soak cornmeal, you don’t want to soak it in distilled hot water, because the amount of toxin in distilled warm water will be far more toxic.
The authors noted that cornmeal contains more protein than rice flour does, which makes it much more concentrated.
“Cornmeal is also the most concentrated form of soy protein in the food supply, so it should be consumed with caution,” said Dr. Jeffrey Hensley, an associate professor of food science and nutrition at the University of Illinois at Chicago.
“And rice flour is even more concentrated, so the consumption of rice flour would be an appropriate alternative for people who don’t like rice or are lactose intolerant.”
In this photo, a cornmeal flour sample is being boiled in distilled cold water to dissolve the toxin.
The researchers found a correlation between the concentration of toxins in corn meal and the number of toxins measured in the corn meal.
Researchers found that in one study, which examined the concentrations of three compounds in corn flour, the average toxin level was 7.3 ppb in the flour, compared to 6.6 ppb for rice flour.
In another study, the toxin level in corn bread was 10 ppb, compared with 10 ppn in rice bread.
The amount of toxins found in corn is determined by the amount the protein has been treated with, but the amount is dependent on the amount and type of processing.
For example, a single dose of soybean protein has between 50 and 100 percent of the protein in corn.
If the corn has been processed and the amount has increased over time, the amount in soy will drop.
So, the levels of toxins should be more or less similar, even though the corn is processed more or more intensively.
In one study conducted by the U.S. National Toxicology Program, the researchers examined the concentration and the concentration ratios of four toxins in a cornbread mixture and found that they ranged from 1.7 ppb to 3.4 ppt.
The concentrations of four different toxin types in the same mixture ranged from 7.2 ppb (corn flour) to 9.8 ppb (./3.4).
The researchers concluded that the concentration levels in cornbread are higher than those found in rice flour and that the amount present in the mix should be a factor in food labeling.
“We do not see this in our laboratory experiments, and it appears to be much more likely in our field studies,” said study coauthor Dr. William M. Davis, an assistant professor of nutrition and public health sciences at the U of I. “The levels of these four toxins are likely higher than we expect, because soy flour is more concentrated than rice or corn flour.
Soy protein is typically processed much more intensiveally, and that process produces far more toxins than rice and corn flour.”
The U.K.-based food-safety agency Food Standards Agency (FSA) recommends against eating cornmeal as a whole grain and soy protein products as a group because of the presence of more toxins in the soy flour.
“In general, we do not recommend consuming cornmeal with soy protein as a grain or as a product because of its higher concentration of toxin,” said Sara O’Connor, a food safety specialist at the FSA.
“This includes soy protein and all the soy protein supplements we recommend as food additives.”
The government’s Food Standards Directorate recommends against consuming soy flour as a bread or pasta substitute because of a higher concentration and a higher level of toxin.
Soy flour is one of the ingredients in processed foods such as breads, pasta, soups, and stews, as well as bread products that contain rice flour or cornmeal.
While the FDA doesn’t recommend consuming the cornbread as a meal, it recommends against using the meal as a substitute in any form of food preparation, such as baking.