Let’s look at lecithin, specifically soy lecithin.
Lecithin is a fatty substance that occurs in animal and plant tissues. Lecithin is used as an emulsifier to keep water and fat from separating in processed foods, and it can extend the shelf life of these foods. It is also used as a wetting and dispersing agent for powders, a release agent to prevent sticking of contact surfaces, and improves dough in bakery products.
In 1805, a French scientist named Theodore Gobley discovered lecithin in egg yolks. He named it after the Greek word for egg yolks – “lekythos”. Egg yolks remained the primary source of lecithin until the 1930s; then came along soy lecithin.
So you might be wondering how soy lecithin replaced egg yolks. Soy lecithin is actually a waste product from soybean processing. Due to the large amount of waste from the process, a solution had to be developed for this waste. A German company patented a vacuum-drying process and began experimenting with uses for this product. Now soy lecithin can be found in dietary supplements, ice cream, dairy products, breads, margarine, salad dressing, tea bags, protein powders, aerosol pan release products, chocolate, pet food, and infant formula. It is also found in some beauty and cosmetic products.
Benefits that have been attributed to lecithin include reducing LDL cholesterol (the so called “bad” guy), treating memory disorders, gallbladder disease, liver disease, some types of depression, anxiety, and eczema. The studies have been limited at best to evaluate these outcomes. It is believed that lecithin can be converted to choline in the body for its health benefits (again an egg would be a better source).
There have been a few animal studies linking supplementation of soy lecithin to fertility and reproduction challenges. This was noted from a John Hopkin’s study which stated “it could have long-term detrimental effects in males”. Another study performed on mice “concluded that soy lecithin supplementation in early stages of life may lead to behavioral and cerebral abnormalities.” Do you remember one of the foods soy lecithin is found? Infant formula!
Possible concerns to consider:
- How soy lecithin is made – it is extracted from soybeans with the use of chemical solvents (usually hexane), dried, and often bleached with hydrogen peroxide. It is unclear how much residue is left in the product.
- Soy lecithin is often made from unfermented soy. This unfermented soy has an abundance of enzyme inhibitors. These inhibitors can interfere with the process of breaking down food for proper assimilation in to the body. Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproduction problems for both men and women, allergies, ADD and ADHS, higher risk of heart disease and cancer, malnutrition, and loss of libido.
- Most soy is a genetically modified organism (GMO) which is a concern for many as there have not been long-term studies on the safety of GMO and data is emerging of the health challenges GMOs may be linked to. I personally avoid them whenever possible. Choosing organic would be a better option as it cannot be genetically modified.
- If you are allergic to soy, soy lecithin can cause a reaction in those who are very sensitive. The Food Allergen Labeling and Consumer Protection Act in the United States requires labeling of soy lecithin when used in any capacity with just a few exceptions.
If you are eating very little processed food, you most likely do not need to be concerned about a little bit of soy lecithin you may be exposed to. If you consume processed foods on a regular basis, you may want to monitor your consumption. This is especially true if you are susceptible to the above listed conditions related to soy consumption. If you have a soy allergy, it may be best to avoid products that contain soy lecithin.
If you read the labels of everything in your kitchen today, how many items would have soy lecithin?
Be blessed and be a blessing,
Heather
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