What do most packaged food products (i.e. ice cream,
chocolate, coffee creamer, margarine, baby formula, non-stick cooking spray, and
the list goes on and on and on…), beauty creams, pharmaceuticals, paints,
soaps, cosmetics and whey products have in common? One little ingredient called “Lecithin”, used
for its ability to emulsify (combining liquids of different thicknesses), moisturize
and preserve. This one little,
itty-bitty ingredient was first introduced into our culture as an emulsifier
for commercial products, dating back over a century ago when French chemist
Maurice Gobley discovered it in 1847.
The word “lecithin” designates the complete pure form of the phosphatidylcholine a type of phospholipid found in lecithin. (aka Lecithin) in 1874 (http://en.wikipedia.org/wiki/Lecithin). Quickly
accepted as a needed component for everyday commercial/residential products,
lecithin aggressively went well beyond its original intent and became a
familiar product for (almost) all things beyond our grasp. After all, who wouldn’t want to incorporate
an agent into our world that could mix the likes of oil with water-type
products so efficiently, emulsifying just about anything we could imagine? And what on earth could be so harmful, as a
(seemingly) harmless product, that can perform so many tasks for the good of
the public, you might ask? A lot.
What is “lecithin”? According
to Wikipedia, “Lecithin is a generic term used to designate any
group of yellow-brownish fatty substances occurring in animal and plant
tissues, and in egg yolk, composed of phosphoric
acid, choline,
fatty
acids, glycerol,
glycolipids,
triglycerides,
and phospholipids
(e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol).” (http://en.wikipedia.org/wiki/Lecithin).
Before we can
comprehend the total concern between soy and Lecithin, we must first explore
soy as a product. Naturally, soybeans
possess toxic producing phytochemicals (natural
compounds found in plants but not always containing essential nutrients) that
can produce toxic effects on the human body. The three major anti-nutrients found in soy are
phytates, enzyme inhibitors and goitrogens, which protect/preserve the soybean
for natural longevity from harmful environmental properties such as radiation
of the sun, fungi, viruses and bacteria.
Equally, they stave off their predators (animals) from eating them. Because of their composition, they are naturally
a chemically rich toxic plant that if left unfermented (fermentation removes
these properties from the plant) are the most toxic food humans can consume.
What is “soy
lecithin”? Lecithin can be extracted
from any animal/plant tissue (including soy) or egg yolk. Not all lecithin is extracted from soy;
however, when present it is derived from unfermented soy, containing potent
anti-nutrients (see below references).
Therein lays the problem. Unfermented
soy has been linked to digestive distress, immune system breakdown, PMS,
endometriosis, reproductive problems for men and women, allergies, ADD and
ADHD, higher risk of heart disease and cancer, malnutrition, and loss of
libido.
Genetically modified soy also plays a role in the overall concern. Injected with chemicals to help the soybean
resist infestation, genetic modification = pesticides in our food product. While you could argue that GM products help
farmers feed the world, I personally prefer to consume products that are not
genetically modified (i.e. USDA approved organic labeled products). GM free doesn’t just equal infested-free food
but food that is laden with chemicals not meant for our consumption. You don’t have to compromise one (chemically
injected food products) to attain the other (food supply).
Due to the concern over unfermented and genetically modified
soy becoming a frequently consumed component in our world through unnoticed
products like Lecithin, those most likely to be exposed to its dangers are
people consuming just about anything that has the word “lecithin” in the
content label.
Remember: Not all soy
is unfermented! Now that you understand
the difference, you can ask the questions that concern you the most (is the soy
fermented, is it genetically modified?) when making a decision whether or not
to consume a product. Unfortunately, the
FDA has not required GM labeling on food products, so the responsibility rests
with the consumer to become knowledgeable.
Also, many of the folks selling us lecithin are not aware of whether or
not their products are unfermented versus fermented soy. Here’s an easier way to determine the difference: 1) Is it a processed or preservative based food?
2) Does it say “Lecithin” on the
label? If the answer is yes to both then
the likelihood is it contains unfermented soy.
References: http://www.greenlivingonline.com/article/dangers-soy;
http://preventdisease.com/news/09/020409_soy.shtml.
Quick Tips for Wellness: Fermented soy is the healthiest form of soy.
Quick Tips for
Wellness, Pat Ferguson, Copyright © 2011, All Rights Reserved
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