Lecithin

    Lecithin has long been used by the candy and baking industries as an emulsifier and a preservative. Baking industry aside, however, lecithin has nutritional value of its own and is said to reduce the cholesterol level in the body, to help eliminate liver spots, to be beneficial in cases of dry skin and psoriasis, to stimulate sexual vigor, to aid in some cases of arthritis, to stimulate brain activity, and so on. Quite enough to send one dashing out for a bagful of lecithin granules!

            Lecithin is found in all nonhydrogenated oils, egg yolks, liver, and soybeans. It occurs in conjunction with that oft-discussed substance, cholesterol, and seems to be essential to its proper absorption. For it is far more important to absorb the cholesterol ingested than to try to bar cholesterol from one’s diet. If you use hydrogenated oils – this includes commercial peanut butter and all margarines – or like to savor the fat on your steak and lamb chops, best to add some lecithin to your diet. The need for lecithin increases with age.

            Lecithin used to be extracted from egg yolks; now it is most commonly taken from the soybean. It is available in granules that can be used like wheat germ or added to soups and stews and baked goods. One or two teaspoons a day is a usual dosage. Added to bread and other baking, it will act as a preservative substitute one-third of the oil called for in any recipe with lecithin, at the rate of 1 tablespoon lecithin to 2 tablespoons oil.