You’ve probably come across the word “soy lecithin” as an ingredient on the nutrition label of many packaged foods that you eat every day.
As a matter of fact, it is one of the top 10 most used ingredients in processed foods.
But what exactly is soy lecithin and where did it come from?
Soy lecithin is a by product of soybean oil production, extracted either mechanically or chemically. Basically, it is a waste product left after crude soy oil goes through a "degumming" process, and contains solvents and pesticides.
Soy lecithin is commonly used as an additive in processed foods because it is a cheap emulsifier. It is used to keep water and fats from separating in foods such as margarine, peanut butter, chocolate candies, ice cream, coffee creamers, infant formulas. It is also used as a cheap "filler" for health bars, chocolates and chocolate bars. In addition, it helps prevent product spoilage, extending shelf life in the marketplace.
What the food manufacturers don’t want you to know is soy lecithin may be very bad for you.
First of all, soy lecithin, as with most soy products in the market, uses genetically modified (GM) soy. The potential long-term impact from eating genetically modified food includes decrease in pancreatic function, increased risk of breast cancer in adult women, and adverse effect on fertility and reproduction. In addition, ingestion of soy lecithin in an early age may affect immature brain cells leading to impeded brain development.
Know your food down to the ingredients. Say no to packaged and processed food that contains soy lecithin. Your body will thank you for it.
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