A Healthy Additive?
Sounds like an oxymoron

Lecithin is now widely used as a food additive. Its mechanism of action is based mainly on its similarity to phospholipids in cell membranes and blood lipoproteins. This similarity allows the
inclusion of plant phospholipids like lecithin into these structures promoting healthy cell membranes and lipids and preventing a number of disease processes. Lecithin is a source of easily accessible linoleic acid, choline and inositol. Lecithin acts as a synergist for antioxidants also. The proven health benefits which can be achieved by taking lecithin include:

- Lipid-lowering
- Control of blood levels of cholesterol and triglyceride
- Stabilization of cell membranes, and
- Supporting liver function.

Lecithin is found at high concentrations in egg whites. It also is in
soybeans, grains, fish, legumes, yeast and peanuts. Most commercially used
lecithin comes from soybeans. Lecithin can alter food taste and texture and
also can be mixed with water to disperse fats, making it a common additive
in margarine, mayonnaise, chocolate and baked goods.

Yours in health,
Pamela