known for helping to prevent arteriosclerosis, protecting against
cardiovascular disease, improving brain function, facilitating repair
of the liver and promoting energy. Lecithin is a fat emulsifier.
It enables fats such as cholesterol to be dispersed in water and
removed from the body. It also protects vital organs and arteries
from fatty buildup.
lecithin is derived from soy. The best food source of lecithin is
egg yolks. Part of the controversy surrounding eggs and cholesterol
revolves around the lecithin content of the egg yolk. Since egg
yolks are an excellent source of lecithin they are considered beneficial
in reducing cholesterol only if the cooking method preserves the
lecithin content. Cooking at high temperatures denatures or destroys
the lecithin. This means that any form of cooking that results in
runny yolks preserves the lecithin and makes the egg beneficial
in reducing cholesterol. Egg yolks cooked solid do not have the
health benefits of lecithin include the following. Lecithin helps
to prevent and treat atherosclerosis by lowering total cholesterol,
lowering triglycerides, lowering LDL cholesterol and increasing
HDL cholesterol. Lecithin reduces the risk of gallstones and in
some cases has reduced the size of existing gallstones. Lecithin
helps to repair liver damage caused by alcohol consumption. Lecithin
also helps psoriasis that is related to faulty fat metabolism.
critical in the body’s ability to utilize the fat soluble vitamins
A, D, K, and E. Adding lecithin to your diet could help with utilization
of any and all of these essential vitamins.