(also referred to as...)
Soy Lecithin, Soya Lecithin
Description
Lecithin is commonly found in many commercially prepared food products. It is used as a fat emulsifier -- suspending fat in a second liquid.
Lecithin is a lipid (fat-soluble substance) and is an important source of phospholipids, which are required by every cell in your body. The protective sheaths around the brain and nerve cells are largely composed of lecithin, as are cell membranes throughout the body. Cell membranes protect against free radical, or oxidative, damage and handle nutrient flow in and out of the cell. Without lecithin, cell membranes would harden and nutrients could not flow through. Lecithin is also used by muscle and nerve cells.
Lecithin is high in essential fatty acids, phosphorous, B vitamins, inositol, Phosphatidyl Choline (PC), Phosphatidyl Serine (PS), and other phosphatides. Lecithin bonds with iron, iodine, and calcium where it provides nutritional support to the brain and facilitates proper function.
Ailments / Situations Where Used
As an emulsifier, lecithin helps lower LDL (Low Density Lipoproteins), i.e., "bad", cholesterol levels by dispersing the fat in water where it is then removed from the body. Lecithin protects against atherosclerosis and cardiovascular disease by reducing fatty buildup on artery walls and vital organs. If you are taking niacin for high serum cholesterol and triglycerides, you should consider including lecithin in your diet as well. Lecithin also protects cells from premature aging and disease resulting from oxidative damage.
Due to its nutritional composition, lecithin increases energy levels and helps treat some nervous system disorders, including Alzheimer's Disease. It is a valuable dietary addition for elderly people as it protects against memory loss and promotes overall brain function.
Lecithin treats liver damage caused by alcoholism and restores correspondingly depleted choline levels to the body.
Lecithin may also prove beneficial in treating immune system disorders, AIDS, and chronic fatigue syndrome. In these situations, egg lecithin may prove more effective.
Source
Soybeans and egg yolks are high in lecithin and supplemental lecithin is derived largely from soy. Other sources include brewer's yeast, fish, grains, legumes, and wheat germ.
Lecithin is commercially available in granular or capsule form.
Optimal Absorption
If supplementing, take 1,200mg twice daily with meals. Alternatively, add two tablespoons granular lecithin to shakes, sprinkle on cereals, soups and other foods, or add to juice or breads.
Contraindications / Precautions / Warnings
If supplementing, lecithin should be derived from pure, raw, unbleached lecithin oil from soy.
There is no known toxicity.
All information contained on this website is for reference purposes only and all content should be treated as a resource. It is highly recommended that you consult with your naturopath or other health practitioner when undertaking self-treatment. For serious conditions, always seek the advice of your naturopath or other health practitioner. People taking medication should
consult with their naturopath or other health practitioner before undertaking additional regime for their ailment.
Every effort has been made to ensure the accuracy and consistency of the information contained on this website. However, errors in copy may occur. You are advised to consult with your naturopath or other health practitioner
when applying the information contained on this website.
The MBR Team is not responsible or liable for any personal injury or related effects from applying the information contained on this website.
By browsing / printing any and all My Best Remedies articles / pages, you agree to the statements above.
