A soy flour product has been shown to help boost the nutritional profile of meat and dairy products, while reducing the risk of gastrointestinal illness, according to a new study from the US Department of Agriculture.
The study, published in the Journal of the American Medical Association, looked at soy flour, a protein from soybeans that’s made from the legumes soybeans.
Soy flour contains many compounds known to promote health and enhance the health of humans, such as thiamin, riboflavin, niacin, pantothenic acid and selenium.
It is also used in dairy products such as yogurt, milk and ice cream.
Researchers tested more than 1,300 people, who had consumed at least three servings of soy flour a day, over two years.
Soy flour did not appear to increase a person’s risk of developing a gastrointestinal illness or cause serious health problems.
But when the researchers added a dose of antibiotics, soy flour significantly increased the risk for the development of serious gastrointestinal illness.
The researchers found that soy flour did appear to protect against intestinal inflammation, and that its higher level of iron content may have a protective effect.
They also found that the more soy flour consumed, the lower the risk a person was at risk for developing GI symptoms such as diarrhea, bloating and abdominal pain.
Soya flour is a widely used grain flour used in cooking, baking, baking powders, cooking oils and many other food products.
It has been used for centuries as a natural source of protein for people, but has been largely overlooked for its health benefits.
The report is part of a larger study examining the health benefits of soybeans, and other plant-based proteins, and what role they might play in health.
The Department of Health and Human Services has been looking at soy protein for years.
It has said soy products such a tofu, tempeh, tofu salad and tofu are safe and beneficial to human health.