Lecithin gives better texture and more tender crust to bread and other baked goods. It is a natural emulsifier. It is an important component in all human organs, including the brain,
heart, kidneys, liver and nerves.
For best results take 1-2 Tbsps daily.
Please keep refrigerated.
Lecithin is a phospholopid (PL) supplement that can help improve our digestion, our health and the functioning of our brain. It is a polyunsaturated fat that is especially important to cell membranes, the brain and the nerves. It is found in highest concentration in soybeans and egg yolks. Natureâ€™s Choice lecithin is derived wholly from soy.
Udo Erasmus, Ph.D., is a world authority on fats. The following is what he has to say about lecithin â€“ followed by two supporting articles.
Biological value of Lecithin
â€œLecithinâ€™s nutritional value rests on several factors. It supplies Choline, which is necessary to make the neurotransmitter acetylcholine. Acetylcholine is required for brain and nerve function. In our liver, Choline also helps our body utilize fats properly. It is a â€˜fat-lovingâ€™ (lipotropic) factor in this function.
â€œLecithin is also valuable because it is usually made from soybean oil containing both Omega 3 and Omega 6 essential fatty acids (EFAâ€™s). Commercially made lecithin was one of the few reliable sources of small amounts of the Omega 3 essential fatty acid until flax and hemp oils became available.
â€œLecithin is also valuable as an â€˜edible detergentâ€™, which breaks up fats into suspensions of smaller droplets (â€˜emulsifiesâ€™ fats). As we will see a little later, the emulsifying action of lecithin is extremely important.
â€œAll unrefined seed oils contain some lecithin. The richest commercial source of lecithin is unrefined (crude) soybean oil, of which 2% or more is lecithin containing both essential fatty acids â€“ 57% LINOLEIC ACID (LA), AND 5 TO 7% ALPHA-LINOLENIC ACID (LNA). Lecithin from most other oils contains only LA. Lecithin is removed when oils are refined.
Functions Of Lecithin
â€œLecithin helps keep cholesterol soluble. In a food like eggs, which contain a large amount of cholesterol, it is especially important that lecithin be of high quality.
â€œLecithin keeps cholesterol isolated from arterial linings, protects it from oxidation, and helps prevent and dissolve gall and kidney stones by its emulsifying action on fatty substances.
â€œLecithin is necessary in our liverâ€™s detoxification functions, which keep us from slowly being poisoned by breakdown products of metabolic processes that take place in our body. Poor liver function is a common forerunner of cancer. According to some healers, cancer always involves the liver. Deficiency of either Choline or EFAs can induce cancer in experimental animals, and is likely involved in causing some human cancers.
â€œLecithin increases resistance to disease by its role in our thymus gland. Here, EFAs are precursors of several prostaglandins, as well as being vital as part of the ammunition made by our immune cells to kill bacteria (fatty acid peroxides are used to produce bacteriocidal hydrogen peroxide).
â€œLecithin is a phospholipid that makes up 22% of both the high density (HDL) and low density lipoprotein (LDL) cholesterol-carrying vehicles in our blood. These vehicles keep cholesterol and triglyceride fats in solution in our bloodstream and carry them to and from all parts of our body.
â€œLecithin is an important part of membrane phospholipids that are involved in electric phenomena, membrane fluidity, and other functions for which EFAs are responsible.
â€œFinally, lecithin is an important component of bile. Its function in digestion is to break food fats into small droplets (emulsify them), to increase their surface area, speeding up the digestion of fats by enzymes.â€ (Udo Erasmus, Ph.D., Fats That Heal, Fats That Kill, p.62)
Lecithin and Brain Function
â€œLecithin has been reputed to be a â€œbrain foodâ€. Students who use lecithin before exams, to improve their memory and enhance their ability to study effectively, have been fully vindicated by recent research. In the mid-1970s brain researchers found that lecithin was more intimately involved in mental and nervous functions than previously taught.
â€œCholine, a major ingredient of lecithin, was found to be synthesized in the body to acetylcholine, a substance which conveys impulses from one nerve cell to another and therefore plays a vital role in physical and emotional behavior. Deficiencies of acetylcholine were shown to impair brain function, and recent evidence has indicated that such deficiencies increase with age. This may explain why lecithin is particularly beneficial to elderly people.
â€œSupplemental lecithin, which supplies additional Choline and therefore boosts acetylcholine levels, has been reported to improve the condition of patients with neurological disorders such as tardive dyskinesia (characterized by jerky movements and sometimes a side effect of certain psychotic drugs), Parkinsonâ€™s disease (the rhythmic muscle tremors of old age) and Alzheimerâ€™s disease or pre-senile dementia (characterized by loss of recent memories, poor concentration and a short attention span).â€ (Dr. Michael Sharon, Complete Nutrition, p.87)