University of Illinois scientist Soo-Yeun Lee has cooked up a 'recipe' for a soy-based breakfast cereal that she says meets the requirement of three U.S. Food and Drug Administration health claims, keeps people feeling full, and tastes good. Research shows that soy decreases the risk of breast and prostate cancers and lowers cholesterol and triglycerides. Lee says her cereal may help people have a high-protein breakfast without the high carbohydrate content of conventional cereals, waffles, and...