A leaf that grows in the hills of southern India is an exotic, nutritious source of protein.
But a new study says it’s also a dangerous plant.
The green leaf is an important part of the salad that’s served at many Indian eateries, and it’s now being used in clinical trials.
The leaf is also an important component of the greens, which are made from legumes that are rich in protein, fiber and iron.
According to the World Health Organization, the United Nations Food and Agriculture Organization, leafy greens contain between 5 and 15 percent protein, making it the fourth-most important dietary protein in the world.
In the study published in the journal Science Advances, researchers from Tel Aviv University and the University of California, Berkeley found that spinach’s high protein content could potentially contribute to the development of type 2 diabetes.
According the study, green leafies have an amino acid profile that is nearly identical to those of whey, a protein source found in milk.
Whey, which is also a source of amino acids, has been shown to reduce the risk of type 1 diabetes.
Whey protein isolate, which has been found to lower risk of Type 1 diabetes by 45 percent, is found in spinach, spinach greens, lentils and chickpeas, according to the study.
The researchers looked at how green leafys and whey protein, when combined with the enzyme-rich enzyme isolate, interact.
They found that whey proteins have more protein-binding protein (PBP) than green leaf yos and that PBP was linked to a reduction in diabetes risk in humans.
Green leafy veggies are a popular vegetable in many Indian cuisines, and they are also often used in Asian dishes.
According to the WHO, a third of Indian adults and nearly half of Indian children under the age of five have diabetes.
The research is the first to link green leafiness to the metabolic syndrome, which increases the risk for type 2, or type 3, diabetes.
According the WHO and the American Heart Association, more than one-third of Indians live with diabetes.
Green-leafy vegetables are often cooked in different ways, such as with tomatoes, garlic and onion, but a recent study showed that green leaf vegetables are one of the best sources of protein for people with type 2 and type 3 diabetes.
Dr. Amir Hacohen, an expert in the field of nutrition and the lead author of the study said: “We were able to isolate green leaf protein in a food that’s low in carbohydrates, such a spinach.
So we can see that this green protein is really good for people who have diabetes.”
The researchers also found that green tea extract, a type of green tea, also has anti-inflammatory and anti-oxidant properties.
They also tested the effect of different green leaf juice ingredients on human insulin sensitivity and on blood sugar levels.
The study was conducted at the Tel Aviv Center for Clinical and Translational Sciences.