SOY LECITHIN - PLEASE AVOID IT

by Dr. Lawrence Wilson

© February 2013, L.D. Wilson Consultants, Inc. 

 

All information in this article is for educational purposes only.  It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

 

            Lecithin is a phospholipid substance found in the human body, and in many natural foods, where it is essential for life.  While it is fine to obtain it from foods, it is also available as a processed food item or food supplement derived from soybeans.  Here it is called “soy lecithin”.  This supplement was and is recommended in many nutrition books.  It is a natural source of two B-complex vitamins, choline and inositol, among other nutrients.  Dr. Paul Eck recommended it years ago in cases where it was necessary to slow down the elimination of toxic metals. 

 

However, soy lecithin is one of the most common allergic food products.  Recently, I have received reports that soy lecithin is very toxic and should be avoided.  I am not sure what has occurred, but it is possible that it is processed differently today.  It is also possible that today’s genetically modified soybeans are to blame, or that many people are simply more prone to food intolerances.  Regardless of the cause, please avoid soy lecithin completely.

 

WHERE IS SOY LECITHIN FOUND?

 

Here is an excerpt from a book by Kayla Daniels entitled The Whole Soy Story: The Dark Side of America’s Favorite Health Food (2004).

 

Lecithin is an emulsifying substance that is found in the cells of all living organisms. The French scientist Maurice Gobley discovered lecithin in 1805 and named it "lekithos" after the Greek word for "egg yolk." Until it was recovered from the waste products of soybean processing in the 1930s, eggs were the primary source of commercial lecithin. Today lecithin is the generic name given to a whole class of fat-and-water soluble compounds called phospholipids. Levels of phospholipids in soybean oils range from 1.48 to 3.08 percent, which is considerably higher than the 0.5 percent typically found in vegetable oils, but far less than the 30 percent found in egg yolks.1-6

 

Out of the Dumps

Soybean lecithin comes from sludge left after crude soy oil goes through a "degumming" process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. Before being bleached to a more appealing light yellow, the color of lecithin ranges from a dirty tan to reddish brown. The hexane extraction process commonly used in soybean oil manufacture today yields less lecithin than the older ethanol-benzol process, but produces a more marketable lecithin with better color, reduced odor and less bitter flavor.7

 

Historian William Shurtleff reports that the expansion of the soybean crushing and soy oil refining industries in Europe after 1908 led to a problem disposing the increasing amounts of fermenting, foul-smelling sludge. German companies then decided to vacuum dry the sludge, patent the process and sell it as "soybean lecithin." Scientists hired to find some use for the substance cooked up more than a thousand new uses by 1939.8

 

Today lecithin is ubiquitous in the processed food supply. It is most commonly used as an emulsifier to keep water and fats from separating in foods such as margarine, peanut butter, chocolate candies, ice cream, coffee creamers and infant formulas. Lecithin also helps prevent product spoilage, extending shelf life in the marketplace. In industry kitchens, it is used to improve mixing, speed crystallization, prevent "weeping," and stop spattering, lumping and sticking. Used in cosmetics, lecithin softens the skin and helps other ingredients penetrate the skin barrier. A more water-loving version known as "deoiled lecithin" reduces the time required to shut down and clean the extruders used in the manufacture of textured vegetable protein and other soy products.9,10

 

In theory, lecithin manufacture eliminates all soy proteins, making it hypoallergenic. In reality, minute amounts of soy protein always remain in lecithin as well as in soy oil. Three components of soy protein have been identified in soy lecithin, including the Kunitz trypsin inhibitor, which has a track record of triggering severe allergic reactions even in the most minuscule quantities. The presence of lecithin in so many food and cosmetic products poses a special danger for people with soy allergies.11-1

 

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