Soy+Lecithin


 * Soy Lecithin** (//Lecithinum ex soja//) is a by-product of soybeans that is usually used as a remedy for high cholesterol. In Traditional Chinese Medicine (TCM) and other Asian medicines. However, it has not been proven as a surefire remedy. It is also used in tofu, and soy sauce (it is not recommended to drink soy sauce as a cure for high cholesterol).

Soy Lecithin is comprised of, [|phosphatidylethanolamine], [|phosphotidylinositol].(2)
 * Chemical Composition**


 * Use** Soy lecithin is used to stabilize food products, for instance keeping butter solid, and preventing cream products from changing states (from solid to liquid).


 * What's in it?**

Soybean oil is created by keeping the beans at a consistent temperature and moisture level for 7-10 days. The soybeans are then cleaned and shelled. The pieces are heated and pressed into flakes. The actual lecithin is isolated following the hydration of solvent-extracted soy oil. (2)
 * Where's it come from?** Soy lecithin naturally comes from soybeans (well, duh) during the processing of soybean oil.


 * Benifits** Soy lecithin has been proven to help memory, heart, and the liver. (3)

1. http://www.pdrhealth.com/drug_info/nmdrugprofiles/herbaldrugs/102630.shtml 2. http://www.soyconnection.com/soyfoods/pdf/SoyLecithinFactSheet3.pdf 3. http://www.solae.com/company/benefitsofsoy/soylecithin.html 4. http://www.fda.gov/ohrms/dockets/98fr/06d-0169-gdl0001.pdf 5. [|http://www.calorieking.com/foods/calories-in-oils-vegetable-oil-soybean-lecithin] 6. http://www.americanlecithin.com/lecithin.pdf
 * __Works Cited__**